I’ve been keeping a secret.
There’s a dish that I’ve wanted to blog about for a long time.
And yet, for some reason, I was afraid to try it. It’s one of the most complicated recipes I know. At the same time it’s such an integral part of my family’s heritage, I knew some day I had to muster up the courage to make it.
Why? This is the one and only recipe passed down from my maternal grandmother.
My maternal grandmother, who we affectionately called “Gramma,” was the oldest of 13 kids (10 of whom lived to adulthood). Because her own mother was disabled early on in life, Gramma started cooking for the entire family at the age of nine! As a result, she was an amazing cook and made all sorts of traditional Taiwanese dishes.
One of our favorites was “bah-tzang,” a Taiwanese bamboo-wrapped sticky-rice dumpling that is a delight to eat. Bah-tzangs have sticky rice on the outside and are filled with a fragrant mixture of pork, mushrooms, shrimp, and other ingredients. The best part? The entire dumpling is infused with the sweet essence of bamboo leaves, which I love.
I ate these growing up, and often helped my mom make them when I was a kid. Despite all that, I still have never attempted to make the entire thing from scratch on my own. So finally, what better opportunity to challenge myself than for Round 4 of Project Food Blog?
Before we get to the recipe, though, let me give you just a brief history about “bah-tzang” (or “zhongzi” in Mandarin).
Brief Historical Context
It’s unclear exactly what the origins of bah-tzangs are, but legend has it that they came about in honor of a famous Chinese scholar, Qu Yuan, who was a poet and minister serving the King of Chu during the Zhou Dynasty (around 340 – 278 BC). He was much opposed to the power neighboring Qin State, and spent much of his life energy focused on how to defend against the Qin.
When he finally heard that the Qin troops had conquered Chu’s capital, he committed suicide by tying a heavy stone around his body and flinging himself into the river. The concerned townspeople, who loved him, desperately threw bah-tzangs into the river so as to prevent the fish from eating his body. To this day, the Chinese celebrate Duan Wu Festival (Dragon Boat Festival), in honor of Qu Yuan. Key traditions include eating lots of bah-tzangs and holding dragon boat races.
Bah-tzangs are complicated to make, and benefit greatly from a photo tutorial, which is why I finally decided to use this special opportunity to share my grandmother’s family recipe.
Each family and region has its own interpretation of bah-tzangs. The basics are the same: glutinous rice, bamboo leaves, and a filling that typically consists of pork, mushrooms, and dried shrimp. Beyond that, variations abound. For example, people from southern Taiwan sometimes like to add peanuts to the rice mixture. People from Nantou, Taiwan like to add black-eyed peas. My family? We like to add chestnuts.
So this weekend, I finally mustered up the courage and determination to attempt this recipe all by myself. I confess, I talked to my mom several times over the phone this weekend, but I did it! I made bah-tzangs! And I would love to share with you how to make them.
Voila – the “Liu” family (grandmother’s maiden name) bah-tzang recipe.
Taiwanese Sticky Rice Dumplings (Bah-tzang, Zhong Zi)
Rice Mixture
Sticky/glutinous rice 5 cups
Raw peanuts (with skin) 8 oz
Meat Mixture
pork butt/shoulder 2 lbs
Dried shitake mushroom 9 oz
Dried shrimp 1 oz
Dried pickled radish (optional) 4 oz
Scallions 3 stalks
Water ½ cup
Sugar 4 T
Soy sauce 2 T
Hot sauce to taste (optional)
Fried dry shallots 1 T
Salt about 1 t (to taste)
Covering
Bamboo leaves 8 oz
Prep Work (Preferably Night Before)
Mushrooms, Shrimp
Soak mushrooms and shrimp in hot water. After mushrooms are softened (around 10-15 minutes), cut off the mushroom stems. Slice the mushroom caps into quarters. Drain shrimp and set aside.
Peanuts
Soak peanuts in warm water for 1 hr. Bring peanuts to a boil in a pot of water and simmer for about 20 minutes. Then, soak peanuts in water overnight.
Rice
Soak rice in water overnight.
Pickled radish (optional)
Dice into 1 cm cubes
Bamboo Leaves
Bring bamboo leaves to a boil and then reduce to medium heat and cook until the leaves are completely soaked and the water has turned a little brown (about 25 minutes). Rinse the leaves and drain the water. You can optionally wash each leaf individually with a scrub if they still seem to be dirty.
Next Day
Drain the rice and the peanuts, which have been soaking overnight. Mix the two together in a big bowl.
Stir Fry
Put the meat in a pot of cold water and bring the water to a boil. The pork will release bit of blood and other scum. Discard the dirty water. Fill the pot again with cold water and bring the meat to a boil again. Simmer for about 20-30 minutes, or until the meat is soft. Drain the water and salt the meat on each side. After the meat is cool enough to touch, cut off the fat and cut the meat into small 1 1/2 cm cubes.
Saute the fatty bits of pork (medium high heat) to render the fat out. 
Absorb the rendered fat with a paper towel. Add about 2 T of vegetable oil. (Note – if you don’t mind “fatty pork,” you can omit this step and just use the pork fat for the stir fry. My family is very health-conscious).
Add the lean pork and stir fry. After about 5 minutes, add scallions (white part), and dried shrimp. Stir fry for another 2 minutes. Then add the green part of the scallions and also the mushrooms. Optional: add hot pepper flakes and pickled radish cubes. Add water, sugar, and soy sauce. Let the liquid evaporate. Finally, add fried shallots and salt to taste (about 1 tsp).
Check saltiness by trying a mushroom. It should taste relatively salty (keep in mind it will be combined with lots of sticky rice!). If it’s not that salty, add more soy sauce and reduce the liquid. Add some black pepper to taste.
Lay everything out in preparation for wrapping! Get some twine and tie together 10-12 strands, each strand being about 1.5 ft long.
Hang the twine somewhere at a comfortable height for tying! (I used my kitchen cabinet handle)
How to Wrap a Bah-Tzang
step by step photo instructional
1. Grab about two leaves and place together on top of each other.
2. Fold in half and crease the tip about 1 cm over.
3. Turn the leaves around to form a funnel/cone.
4. Hold leaves like an ice cream cone.
5. Scoop in enough rice/peanut mixture to fill the cone up about 3/4 full, leaving a small well for the meat and vegetables.
6. Add the meat and vegetable mixture (about a tablespoon).
7. Add a little more rice to cover. Add a chestnut (optional).
8. Fold the top edge over to close the gap.
9. Pull tightly, and wrap both sides of the cover around the rest of the bottom portion.
10. Pinch shut the last fold.
11. Fold over the flap.
12. Tie together the entire thing with twine.
Boil bah-tzangs for about 45 minutes or until soft.
Serve! 
Yum yum yum . . .
Unwrap. Don’t eat the bamboo leaves!
Best when enjoyed fresh. If reheating, try to steam if possible. If not possible, wrap in a wet paper towel and microwave for about 1 minute.
Epilogue
Thanks so much to my mom for all her help (over the phone) this weekend! As I said earlier, this is the first time in my life that I have singlehandedly made bah-tzangs from scratch all the way from the beginning.
Gramma passed away over a decade ago, so I’ll never be able to share with her the joy I got from finally being able to make this family recipe. I’d like to dedicate this post to her. I’m so grateful to be able to experience just a tiny bit of what she had to share through recreating this recipe.
Thank you so much for those of you who voted for me last round. This blog entry is my submission for The Next Food Blog Star’s fourth challenge: Picture Perfect: create a step-by-step instructional tutorial. If you are so inclined, please vote for this blog. Thanks so much for your support!
All Rights Reserved
Your grandma sounds a lot like mine. She used to make us the most fantastic zhong when we were growing up and I had NO idea at the time how much work and love went into them. I wish I had the fortitude to attempt this. I have to confess I’m totally satisfied by buying them frozen from a grandma in Monterey Park every year or so :p
lucky! I don’t know of any Grandmas here in Boston who sell zhong zi!
Oh my! You did all that in your ‘tiny urban kitchen’? GREG
ooh, these look great! i’ve never tried anything like it, but sounds fabulous 🙂
Good job! I know it’s very tricky making these but I love eating this enough to make these once a year. 😀
Wow, you’re a pro! I’ve really been enjoying your last few post.
I see you going very far in this competition. 🙂
Zenchef – your words are too kind! I have always been super impressed with your blog in general. Of course, your photography always blows me away. Thanks for the encouraging comments!
Wow really? I’m so impressed. After trying them, I think they are not so intimidating as I thought and maybe I’ll make them at least once a year too! Do you usually make them during the dragon boat festival?
Yes! If you make use of the dining table all of a sudden there’s A LOT more counter space. 😉
Thanks so much for the vote! Yes, it does involve a lot of steps, but once you get the hang of it, it’s not too bad!
Actually, my grandma did not write down this recipe. My mom had learned from my grandma and she sort of “guess-timated” the amounts. You know how things go with those generations past – nothing is ever measured!
Thanks!
Thanks Lindsay! I hope she would be proud. She was never an expressive/affectionate woman, so even if she were proud she would probably never come out and say it, ha ha!
What a gorgeous post, you really went through a lot to get this to us. Thank you for the visit and the vote, you’ve got mine as well!
~ Mary
I sent a little red heart your way – Good luck!
I’m so glad you shared this recipe with us. I’ve never even thought of making this but it’s definitely one of my favorite dim sum dishes (that I thought I’d never had ever since committed to only eating humainely raised meat). Of course I voted for you 🙂
I remember helping my mom make these when I was younger but never made it again as you pointed out the process is very complicated and labor intensive. I’m so glad you posted the recipe so maybe I could try it again some day. Great post and you got my vote. Good luck!
This is so interesting!! I have never made anything like this. Thanks for the great tutorial!
You conquered them! I love the photo of you holding them up triumphantly by the strings…
Another great post (still haven’t gotten over how GOOD your dinner party post was!), another vote!
Beautifully done – a fitting, bamboo-wrapped tribute to your grandmother. And now, if I ever meet any bah-tzangs, I will not only know what they are but exactly how they are made!
Love it…
Ah..How I miss zhongzi! My mum’s version is a bit different, darker (with dark soy sauce), added 5 spice powder, chestnut and pork belly..mmm the fat just melt in the mouth when cooked…
it’s not specifically Taiwanese, it’s Chinese…”bak chang” is a Hokkien/Fujianese term
Wow – I don’t eat meat – but I was really intrigued by the process. What a cool recipe – and how special that it was passed down from your grandmother.
Some preparation is done to enhance the taste or aesthetic appeal; other preparation may help to preserve the food; others may be involved in cultural identity. A meal is made up of food which is prepared to be eaten at a specific time and place
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Thanks for the recipe. I have watched my relatives and friends make it but your blog site has the step by step pictures I need to make it myself.
My husband is Taiwanese (born in Ohio as well, but has lived in Boston all his life) and I’m Italian, our younger daughter was just diagnosed with a peanut allergy. It’s extremely difficult- impossible- to take her to any Chinese restaurant or to get take-out. My husband and in-laws (born and raised in Taiwan) are somewhat devastated by her allergy. So I’ve been attempting to make many Chinese dishes myself. One of her favorites is sticky rice and dumplings. I’m so happy that I came across your blog. I’m going to try this recipe and your dumpling recipe tonight/ tomorrow. I do have a few questions: I bought the bamboo leaves (dry) so do I boil them now or do I soak for 12 hours (as states on the bag) first then boil? The rice is soaked overnight, but remains uncooked when put into the leaves, correct? Just want to check!!
Thank you again! I would love to see your take on the Taiwanese basil eggplant dish that I love -or even the shrimp stuffed eggplant!!
hi, instead of bamboo leaves, can I use banana leaves?
thank you!
I’ve never tried using banana leaves. The flavor will be quite different, since traditional Taiwanese rice dumplings have that characteristic bamboo flavor in the rice.
nice food
thank you for the recipe
Hi Jen, I stumbled upon your blog looking for Taiwanese recipes (I’m Taiwanese-Canadian, just moved here to Boston, and whenever I feel slightly homesick I suddenly get ravenous for Taiwanese food). I can’t wait to try to make this recipe — thank you! I’m wondering, have you ever made 萝卜糕? I haven’t found really good 萝卜糕 around here yet, and would love to try to make some! Thanks!
I never write comments on food blogs but I was so touched by your post that I wanted to share how special it is that you shared your Liu family’s bah tzang recipe here. I just came back from a long overdue visit to Taiwan – twelve years since I was last back!? Taiwan is my birth place and where my grandparents who raised me still live. I have fond memories of accompanying my grandmother in the kitchen as a kid. My grandparents are almost 90 and I hope to recreate some of the fond memories I had with them through learning to cook these traditional Taiwanese dishes. Since Dwan Wu Festival is coming up soon, I’ve already begun preparations for making these “Chinese tamales” and am overjoyed beyond words that I found your blog and this post. Thank you!
Hi Annie,
Thanks so much for taking the time to comment, I really appreciate it. 🙂 I haven’t been back to Taiwan since 2011 and I really think it’s time to go back. Hope the bah tzangs work out!
My mom makes a southern Chinese version of zongzi that’s pretty similar. She likes to stuff it with peanuts and eat it with either granulated white sugar or sugar syrup.
It’s interesting that your version doesn’t use kansui (lye water). It turns the rice into a light yellow color. My mom says it’s important because it adds a certain flavor to the zongzi.
It’s crazy how fast my mom is at making these. I’m learning the technique step by step, it’s pretty time consuming and a lot of handwork!
I’m curious, have you ever had any problems tying your zongzi only once?
Hi Jason,
My mom also makes a sweet version where she does add a bit of kansui – I had some last night (you can see a photo in my Instagram/Twitter/Facebook feed) and I agree, the texture is very different – delicious nonetheless. The savory one we usually don’t use kansui.
It took me awhile to get the hang of typing zhongzi, but I think I’ve gotten it down now. What do you mean by “tying once”?
Jen