Store Front Account Search Product List Basket Contents Checkout
Sign In


Mie Kering, Instant Mie, Indomie, Sedap Mie
Kecap & Sambal
Cemilan, krupuk
Minuman, Susu Ultra, Teh Botol
Selai, Srikaya, Nutella, Blue band
Bumbu Masak, Tepung
Aneka Rupa, Agar2, Terasi
Kerupuk Mentah
New Items
Sale Items
Information
Customer's Review
Recipe
   Rice & Noodle
     Chicken Noodle (Mie Ayam)
     Mie Goreng (Fried Noodle)
     Nasi Goreng Kunyit
     AremArem
     Nasi Hainam
     Nasi Tim (Steamed Chicken Rice)
     Bacang
     Chicken Porridge (Bubur Ayam)
     Bihun Goreng
     Chicken Noodles
   Beef & Poultry
   Fish
   Vegetables
   Snacks
   Desserts & Sweets
   Bread

Bacang

Ingredients

600 gr jasmine rice

650 ml water

1 tbsp salt for cooking rice

1 lb ground chicken

4 cloves chopped garlic

3 tbsp sweet soy sauce

2 tbsp soy sauce

Cooking oil

Salt and pepper to taste

Bamboe leaves for bacang

Plastic rope to tie bacang

Directions

Clean and dry bamboo leaves, set aside. Rinse rice clean and drain. In a big pan cook rice and salt with water with medium heat until all water is absorbed. Turn off the heat and set aside.

Heat the cooking oil in a wok or a pan. Add garlic and stir until golden brown. Add ground chicken and keep stirring for another 2 minutes. Stir in sweet soy sauce, soy sauce, salt and pepper to taste. Keep stirring, add 2 tbsp of water and cover to cook for about 3 minutes. Place the chicken filling in a bowl.

Get the Take 2 leaves and place one on top of the other. Hold the end of the leaves with thumbs on top of the leaves with both hands. Fold the leaves by both thumbs to the middle, forming a scone shape.

Place 1-2 tbsp of rice, top with 1-2 tbsp of filling, and top with another 1-2tbs of rice.

Hold the bottom of the scone with left hand and fold the top of the leaves down as the base of the scone. Fold the edges on the leaves to the side and tie it down.

Repeat the step above until all rice are finish.

Boil water on the big pan and place bacang inside. Cook for another 2 hours. Take out bacang and drain dry in the coriander. Serve while hot.
Bacang