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About Us

About Hejia Bak Chang

​关于合家粽子

 

Art of Wrap & Tie

​裹扎的艺术

Wrap and stuff dumpling

One of the most challenging and importance part, to stuff, wrap and tie the glutinous rice with all the ingredients with the leaves

Ingredients will be filled into the leaves by layering into a cone shape, then wrap into a triangle shape and tight firmly with twine

It requires good skills in order to keep every ingredient all in the right place

 

裹扎粽子

讲究在于如何把粽子,

裹得恰到好处,

扎得结实不松,

才能确保肉粽能在出炉后还能保持完美形态,

米料都能完美分布

 

 Wrap 

   Tie

 

 

 

To Cook

​烹煮

Cook with charcoal stove

It is rare to cook rice dumpling with Charcoal fire stove nowadays due to the workloads, yet Hejia insist to go with the traditional way. Rice dumpling will be cook under the extreme hot temperature boiling water and drain overnight before packing. 

火炭水煮

用火炭水煮粽子已不常见,合家依然坚持传统烹煮法,炭火火候十足,慢煮几个小时并可取出沥干水分

 

 

 

 

The Ingredients

​食材

Rice dumpling is a combination of each and every tiny but important ingredient into

Glutinous rice needs to be stirring fried with seasoning, pork belly has to be marinated, other ingredients preparation, for instance salted egg yolk, shrimps, chestnuts, mushroom and many more.

师傅对粽子的讲究

糯米饭与香料翻炒以致米饭能入味,五花肉的挑选与腌制,其他配料的准备

 

Glutinous Rice
糯米

Pork Belly

​五花肉

Salted Duck Egg Yolk

咸鸭蛋黄

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chest Nut

​栗子

Mushroom

​冬菇

Shrimp

​虾米

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Red Bean
​红豆

食用建议

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