Mr GerMex has suggest someone post this recipe on this forum, I will encourage you to visit the website below that give a very detail description.

My suggestion thought is that you may not need to use the bamboo leaves as recommended. Instead if it is easier to get some dried lotus leaves, it will serve the purpose. Furthermore lotus leaf give of a good fragrance and it is easier to wrap as compare to bamboo leaves.

You can also do away with both the above if you just want to have a taste of this combination. Just mixed all the prepared ingredients and put them into a tray and have it steam over medium fire for 30 minutes. It will turned out delicious, and serving is easier and cleaner.

http://eatfirstthinklater.blogspot.com/2006/05/making-chinese-rice-dumpling-bak-chang.html

Thank you for your interest in this chinese cultural food. Bon appetit.

Thanks for posting that here! And just the mentioning of the different fillings makes me drool. Now let me see if I can get lotus leaves; I could indeed imagine an improved flavor.