Ever since the beloved Sichuan mala dishes won over the hearts of Singaporeans, they have found their way into our local foods too – like Mala Bak Kwa! The mouth-numbing effect of peppercorns adds an interesting twist that complements the traditional sweet-savoury flavour of the must-eat Chinese New Year (CNY) snack. Hence, impress your guests this CNY with our delicious homemade Sichuan Mala Bak Kwa recipe 四川麻辣金钱肉干 perfected by home cook Cheng Geck Chau!
If making Bak Kwa sounds intimidating, you will be surprised at how easy this recipe is! The Mala Bak Kwa recipe is suitable for beginner-level home cooks of all ages and for many hands. Our favourite step is the rolling and cutting of the meat into coins which can also serve as a fun activity for your family to bond over. #Tip: use the leftover fringe meat to cook fried rice or an omelette as one of your reunion dishes!
You can also add/minus 10g of the Sichuan Mala Chili powder to make it spicier or less spicy to suit your family’s taste. Being able to control the ingredients and knowing what goes into our dishes is one of the reasons why cooking is better than store-bought. The result? Delicious Mala Bak Kwa fresh out of the oven and made with love.
This recipe uses only simple, natural, and affordable ingredients that can be found at your local supermarkets. In fact, the approximate price of 500g of our homemade Mala Bak Kwa is only SGD $11.20 compared to the price of 500g of regular Golden Coin Bak Kwa which can cost up to SGD $38!
Here is the breakdown of the cost of the ingredients as of December 2022:
| Bulan minced pork, 500g | $7.00 |
| Sichuan Mala Chilli powder, 20g | $1.20 |
| Caster sugar, Chinese cooking wine, light soya sauce, dark soya sauce, oyster sauce, black pepper and honey | $3 (round up) |
Easy, yummy, and economic, our Mala Bak Kwa recipe is a must-try this CNY!
- 500 g bulan minced pork
- 100 g caster sugar
- 20 g Sichuan mala chilli powder adjust to taste
- 40 ml chinese cooking wine
- 50 ml light soy sauce
- 1/2 tbsp dark soya sauce
- 1 tbsp oyster sauce
- 1/2 tsp ground black pepper
- 2 tbsp honey
- 1 tbsp water
- 1 1x5cm diameter round cookie cutter
- Add all the pork marinade to a big bowl and mix evenly. Let it marinate for 30 mins.
- Place a large piece of baking paper on a baking tray, and place half of the meat mixture onto the middle of it.
- Place another piece of baking paper on top of the mixture and roll it flat with a rolling pin. Remove the top parchment paper when it reaches the desired thickness.
- Bake in an oven, middle tray, at 150 degrees Celsius for 15 minutes.
- Use a round cookie cutter to cut the baked meat. Remove the fringed meat.
- Apply the honey syrup generously over one side of the bak kwa.
- Bake the bak kwa in the oven, top tray, at 220⁰C for 3 - 5 minutes or until the bak kwa starts to brown a little on the edges of both sides.
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