Finally got to making Ma-Chang over the weekend.
I've had the glutinous rice for months, a gift from friends, and I always meant to make ma chang but obviously, it took me a few months before I actually got down to making it.
Katamad kasi because it takes so long! One starts prepping the day before and the work continues all throughout the next day.
Day 2: Start soaking the other ingredients (beans, peanuts, dried scallops, dried shrimp, prep the salted egg yolks, slice the chinese sausages) and start cleaning the bamboo leaves by wiping both sides with a soft cloth and rinsing with clean water.
Start wrapping the ma-chang, cook in the pressure cooker for 90 minutes.
