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.
Bak Chang (Rice Dumplings)
Hiong Kee Dumplings
531A Upper Cross St #02-37, Hong Lim Mkt & Food Ctr (Map) 9am – 6pm Sun
Two huge stainless-steel pots are just bubbling away with hundreds of these gorgeous dumplings every day. They are wrapped so tightly and come larger than most, and the aroma of the bamboo and pandan leaves they use permeate the stall and it’s alluring for bak chang fans. The popular rendition here is the salty pork dumpling, stuffed with braised pork, chestnuts, mushroom and salted egg inside those glutinous rice parcel (they have a fatty pork version, if that floats your boat). If pork is not your thing, try their chicken version, with mushroom, salted egg and chestnuts too. Each dumpling is steamed very well and you won't bite into "chao-bee" or runaway hard undercooked grains that irritate. For lighter versions, tear into their kee chang (plain alkaline glutinous rice dumplings) or one that's filled with red bean paste. Very comforting.
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