First work on the rice. Heat up oil, sautee shallots and garlic till fragrant. Add rice and stir fry. Add salt, dark soy sauce and light soy sauce. Adjust the seasoning to desired amount. Some ppl like it darker so just add more dark soy sauce. Put aside.
Here comes the more complicated part. Bamboo leaves. Blanch them first then wipe clean. Select 2 and arrange them at opposite directions. They don't have to be directly overlapping each other, you can adjust to have them arranged like above so you have more width and length to work with.
Next, fold like so.
To make a cone shape. Make sure you get this part right and there's no hold at the bottom fold or the contents will spill out during the cooking process.
Fill it in with the yummy ingredients, - mushrooms, pork, chestnut, dried oyster, egg yolk and maybe one more slice of that yummy pork.
Put a tablespoon of rice.
Here comes the tough part. Hold the cone properly and shape it like so
Hmm i think my pics arent too clear. Sorry!
Then tie it up firmly with the strings. (I think those strings are bamboo fibres)
There's our bounty. Before boiling them, check thru to ensure they are all firmly tied and trim the hard stems off the leaves and also for a neater look la.
Boil them in a deep pot for about 1.5 hours. This depends on the size of your chang. The larger ones should take about 2 hours.
Voila! Delicious, mouthwatering Bak Chang... I love the creaminess of the chestnut, the salty egg yold and melt in your mouth pork. Of course not forgetting the sticky rice that has soaked in all the flavours of the ingredients.
Enjoy! I know I did :)