Bak Kwa Jam Recipe
- Daniel
- Jun 24
- 3 min read
Every Lunar New Year, there always seems to be one thing left sitting around after the celebrations are over: bak kwa. We buy it with the best intentions, gift it to friends and family, snack on it while catching up with relatives, and somehow still end up with a few packets tucked away in the fridge.
This recipe came from staring at those leftovers and wondering if there was a better way to use them than simply reheating and eating them piece by piece.
Bak kwa itself has roots in Chinese preserved meat traditions and became especially popular in Singapore and Malaysia during Lunar New Year. The sweet, smoky, caramelized slices are already packed with flavor, which makes them perfect for transforming into something else.
That was the idea behind this jam. Instead of treating bak kwa as the finished product, I wanted to treat it like an ingredient. By slowly cooking it with shallots, garlic, soy sauces, honey, and a touch of vinegar, it turns into something surprisingly rich and spreadable.
I know this recipe is probably arriving a little late for this year's Lunar New Year, but that doesn't really matter. Save it for next year. Better yet, bookmark it now so you don't forget.
Use bak kwa jam as a spread...
And while those tiny bak kwa baos sold in bakeries are delicious, they're often quite expensive for what they are. Making them yourself means you can be generous with the filling and make them exactly the way you like.
Ingredients:
(Make 1 jar)
Rapeseed / Sunflower / Canola / Peanut Oil, 1 TBSP
Shallots Finely Minced, 5
Sea Salt, Pinch
Black Pepper, Pinch
Garlic Finely Minced, 3 Cloves
Bak Kwa Store-Bought / Homemade Finely Diced, 150g Blitz, 150g
Light Soy Sauce, 2 TBSP
Dark Soy Sauce, 1 TBSP
Oyster Sauce, 2 TBSP
Pure Honey, 2 TBSP Adjust To Preference
ShaoXing / HuaTiew Wine, For Deglazing
Black Vinegar, 1 TBSP
Toasted Sesame Oil, 1 TBSP
Equipment:
Cast Iron Skillet / Pan
Food Processor
Directions:
Please visit my "Bak Kwa" page for the recipe.
Prepare the Aromatics
Heat oil in a skillet over medium heat.
Add the shallots and season lightly with salt and black pepper.
Cook until softened and translucent.
Add the garlic and continue cooking until fragrant.
Cook the Bak Kwa
Add the bak kwa to the skillet.
Using half finely diced and half blitzed bak kwa gives the jam a more interesting texture.
Stir everything together until well combined.
Add the light soy sauce, dark soy sauce, oyster sauce, and honey.
Continue stirring until the bak kwa begins to soften and the mixture becomes sticky.
Build the Jam
Deglaze the pan with a splash of Shaoxing wine.
Taste and adjust with more honey, salt, or pepper if needed.
Continue cooking until most of the liquid has evaporated and the mixture resembles a thick jam.
Turn off the heat.
Add black vinegar and toasted sesame oil.
Give everything a final stir.
Allow the jam to cool slightly.
Transfer into a sterilized jar and chill.
The jam can be stored in the refrigerator for up to 7 days.
You can use it as a spread or make some bak kwa bao.
Please visit my "How To Make Bao" for the recipe.
To Make Bak Kwa Bao
Flatten a piece of bao dough into a round disc.
Press and stretch the edges so they are thinner than the center.
Place the bak kwa jam, 2 heaping TBSP, into the center.
Pinch and seal the dough completely.
Roll gently on the countertop to help seal the seam.
Place onto parchment paper inside a steamer.
Proof until noticeably puffy and roughly doubled in size, about 1 hour.
Steam for 11 minutes.
Turn off the heat and slightly open the steamer lid for 2 minutes before removing the bao.
Allow to cool slightly before serving.
Or make bak kwa bao...
Tips
Mix Two Textures
Using half diced and half blitzed bak kwa creates a jam with more texture and bite.
Beyond Bao
The jam is excellent as:
Toast spread
Grilled cheese filling
Sandwich filling
Cracker topping
Burger topping
Fried rice flavor booster
Make It Spicier
Add chili flakes, sambal, or chili crisp while cooking for a spicy version.
Better than any store-bought...
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