Hokkien Bak Chang (rice dumplings) 福建肉粽

I have been delaying to post this classic Hokkien Bak Chang since last year. I keep delaying due to this post is too lengthy which has too many pictures and long recipe. As I don't want to just put up a simple recipe but to share a detail step-by-step recipe with photos which later can benefit to my younger family members and also for you who wish to learn the skill of how to wrap the dumpling  ^_^.
Hokkien Bak Chang is difference from other dialect's rice dumpling, where Hokkien Bak Chang requires 3 main criteria, Colour 色 -  the glutinous rice got to be looked dark. Aroma 香 - big amount of shallots, Hae Bi (dried shrimps) and Chinese five spices powder are added as to give the distinct aroma . Taste 味 - every ingredients must be pre-cooked and well seasonings, to bring out the great flavour of the dumpling.

Red Bean Kee Chang (Alkaline water rice dumplings) 红豆沙鹼水粽

We have a family gathering at our hometown on last Sunday. My sister requested my mother to teach her on how to make Kee Chang (Hokkien) or Gan Sui Chong (Cantonese) or alkaline water rice dumplings. A very basic rice dumplings served during Chinese rice dumpling festival. And our favourite way to enjoy is to dip it with kaya (coconut jam) ^_^. So i also take this opportunity to learn from my mother and also learn how to wrap from my elder sister who given clear instruction on how to wrap.

Chicken Curry Rice Dumplings (Zongzi/Chang) 咖喱鸡肉粽子

I hope it is never too late to update a dumplings recipe. I know Dumpling day (dragon boat festival) already over. But I was waiting for my master sifu (my mom) to came over my place to teach me how to wrap dumplings..Last year I failed to wrap a nice dumpling shape, my mom scolded me "Poon Tang" ( slow learning ), hahaha..Anyway, this year I proud that I have master the wrapping skill of rice dumplings, yahoo!