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Bak Chang with Egg Yolk ✔️

Used stir fried glutinous rice, stuffed with premium ingredients: pork belly meat, chest nuts,mushroom, shrimps and etc, and most importantly 1 Big Salted Egg Yolk, wrapped and tighly firmly and boiled it with charcoal

Weight (per piece) : 260 gram +-

 

蛋黄鲜肉粽 ✔️

采用翻炒过的糯米饭,加入上等的馅料如:五花肉,栗子,香菇,虾米等等,再加入主角 一大颗的咸蛋黄,裹好后放入用火炭煮滚烫的热水煮熟

重量 (每一粒):260 克 +-

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Hejia Bak Chang 🍙

Duan Wu Fsetival is around the corner, Hejia has appointed and collaborated with experienced Shifu brings everyone handmade rice dumpling

What makes Hejia Handmade Rice Dumpling so special, apart from premium ingredient selection and used preparation all done handmade, this is first vacuum seal rice dumpling on sale in Malaysia!

We also adopted the old fashion way to cook with Charcoal which believes it can help to preserve and seal the authentic taste of rice dumpling!

 

The Art of Handmade Rice Dumpling 🍙

Handmade rice dumpling requires a lot of tedious preparation, unlike the others traditional food product. Hejia insists to hand make every Rice Dumpling including from ingredients preparation, wrapping and cooking dumpling. We’ll never compromised when it comes to product quality

 

The preparation 🍙

Rice dumpling is a combination of each and every tiny but important ingredient into one

Glutinous rice needs to be stirring fried with seasoning, pork belly has to be marinated, other ingredients preparation, for instance salted egg yolk, shrimps, chestnuts, mushroom and many more.

 

Wrap and stuff dumpling 🍙

One of the most challenging and importance part, to stuff, wrap and tie the glutinous rice with all the ingredients with the leaves

Ingredients will be filled into the leaves by layering into a cone shape, then wrap into a triangle shape and tight firmly with twine.

It requires good skills in order to keep every ingredient all in the right place

 

Cook with charcoal stove 🍙

It is rare to cook rice dumpling with Charcoal fire stove nowadays, yet Hejia insist to go with the traditional way. Rice dumpling will be cook under the extreme hot temperature boiling water and drain overnight before packing. 

 

Our Precaution 🍙

Rice dumpling will be cooked night before delivery, to ensure the freshness

Rice dumpling will be drained overnight, to get rid of all the water in it, to prevent mould after sealed

Rice dumpling then will be vacuum sealed to extend the shelf life of the product

▪️▪️▪️

 

合家粽子 🍙

在来临一年一度的端午节,合家为大家带来了 合家手工粽子,这回由精益求精的专业师傅为合家裹粽子

合家粽子之美味可口,原因粽子都得全靠手工准备,从腌制五花肉,筛选上等糯米,虾米还有粽叶,采用新鲜咸鸭蛋,甚至到翻炒红豆, 全部都是手工制作,师傅也绝不马虎,这也会是全马第一家真空粽子出售哦!

我们也使用传统古早式 - 用火炭慢火来烹煮,以便能将把最原滋原味的粽子呈现给大家

 

手工粽子之工艺 🍙

手工粽子生产繁琐,有别于其他的传统食品,合家坚持纯手工从准备食材到,裹扎与烹煮,完全不马虎

 

师傅对粽子的讲究 🍙

采用的都是真材实料,弹牙的米饭,入口即化的上等猪肉,味道十足的虾米,可口的栗子,多汁的香菇还有新鲜的咸蛋黄

糯米饭与香料翻炒以致米饭能入味,五花肉的挑选与腌制,其他配料的准备

 

裹扎粽子 🍙

讲究在于如何把粽子,裹得恰到好处,扎得结实不松,才能确保肉粽能在出炉后还能保持完美形态,米料都能完美分布

 

炭火水煮 🍙

炭火水煮粽子已不常见,合家依然坚持传统烹煮法,炭火火候十足,慢煮几个小时并可取出沥干水分

 

注意事项 🍙

粽子会在发货前晚烹煮以确保食品的新鲜度

所有粽子都会隔夜沥干水分,以免真空包装后有发霉的风险

采用真空包装,以便增加产品寿命,也能送至全马各地的朋友

Bak Chang with Egg Yolk | 蛋黄鲜肉粽

RM39.90 Regular Price
RM24.90Sale Price
Size
  • To store it 🍙

    Keep it in ventilated

    Consume within 3 days, once the vacuum bag is opened

    Store in refrigerator to extend the shelf life

     

    储藏建议 🍙

    存放在通风凉爽处

    打开真空袋,建议3日内食用

    放入冰箱来延长食品寿命

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