Bak Chang (Rice Dumplings) CE DUMPLINGS)
Photo taken by Makansutra
Once a festival (Dragon Boat) delicacy, these triangular leaves wrapped parcels steamed rice dumpling is now readily available throughout the year. The Hokkien version is stuffed with fatty pork, mushrooms and chestnuts, while the Cantonese add red and mung beans. The Peranakan do a sweeter version infused with sugared melons and coriander.
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