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