Millet Bak Chang
| Prep Time | 10 minutes + Overnight Marinate |
| Cook Time | 60 minutes |
| Servings |
10 dumplings
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Ingredients
Ingredients
- 1 kg Sticky Millet
- 1 tbsp oyster sauce
- 2 tbsp Soya Sauce
- 1 tbsp five-spice powder
- 3 tbsp Shallot Oil
- 500 g Pork belly
- 25 pcs Chestnuts soaked & cleaned
- 25 pcs Mushrooms soaked
- 25 salted egg yolks
- 6 tbsp Dried Prawns
- 50 pcs Bak chang Leaves soaked & cleaned
Pork Belly Marinate
- 1.5 tbsp five-spice powder
- 1 tbsp Chinese Cooking Wine
- 4 tbsp Dark Soya Sauce
- 3 tbsp oyster sauce
Ingredients
Ingredients
Pork Belly Marinate
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Instructions
- Choose Sautê mode on your Instant Pot. Saute washed and drained millet with sauces. Remove and cook pork - followed by the mushrooms, chestnuts, and dried prawns individually.
- Start wrapping and tying changs to keep them together and prep for cooking.
- Place tied changs inside the unit, submerge in water. Enough water to cover the changs.
- Choose Bean mode on your Instant Pot and set for 45 minutes.
- Manual release once time is up and drain well.
- Enjoy!
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