Ever thought of putting bakkwa into your traditional rice dumplings?
One of Singapore’s best-known bakkwa brands, Bee Cheng Hiang, has done just that by launching their own rice dumplings after a series of research and development with their Gourmet Bakkwa, made with quality pork belly.
Consisting of Gourmet Bakkwa, Shiitake Mushroom, Chestnut, and Glutinous Rice, Bee Cheng Hiang’s Gourmet Bakkwa Rice Dumpling comes in a vacuum packaging which keeps the rice dumplings fresh for longer. The packaging also keeps it cleaner and less greasy to store.
Bee Cheng Hiang’s Gourmet Bakkwa Rice Dumpling comes in 2 flavours – Original and with Yolk, retailing at $6 and $6.50 respectively. Gourmet Bakkwa Rice Dumpling (with Yolk) follows the conventional addition of a whole salted egg yolk into the assortment of ingredients.
Preparing the Gourmet Bakkwa Rice Dumpling is relatively simple, with several recommended ways to heat them up. You can choose to steam it for 10 minutes or boil it in boiling water for 5-7 minutes.
Looking for a generous and exquisite solution for your gifting needs during the Dragon Boat Festival?
Bee Cheng Hiang is offering a Rice Dumpling Gift Set ($68) consisting of 5 original + 5 yolk dumplings presented in a bamboo basket for gifting.
For those who would like an even more elevated taste or a deluxe gifting choice, Bee Cheng Hiang is also introducing a premium selection, available in limited quantity – Applewood Marbled Iberico Rice Dumpling, retailing at $16.80 per piece.
The Applewood Marbled Iberico is the brand’s finest Bakkwa retailing at $328 for 600G. The Bakkwa is smoked for 2 hours with U.S. Imported Applewood, injecting a smokey BBQ smell and taste into the succulent meat.
We sampled all three versions of the dumplings, the Original, Original With Yolk and the Applewood Marbled Iberico. The latter is of course, the clear winner in terms of flavour and texture, but the other two are interesting to savour too, with a modern twist to a traditional item.