Friday, May 30, 2014

Penang Nyonya Rice Dumpling 粽子


Look what we have here?

Bamboo leaves, glutinous rice, marinated pork belly ………

Ok, by looking at these ingredients, can you guess what we are going to prepare?

29th  May 2014 ( Thursday)

rice dumpling collage

Yes, it is Rice Dumpling ( Bak Chang) 粽子!

Another 2 more days we are going to celebrate the Dragon Boat Festival (Duan wu jie) 端午节 and following Chinese traditional custom, the main food to prepare for this day is "Zong Zi" (Rice dumpling).

I had introduced this traditional Penang Nyonya glutinous rice dumpling recipe before in this old blog post Bak Chang (Savoury Rice Dumpling) 咸肉粽子 back in 2010 when I still resided in Auckland, New Zealand.

Along with the recipe, I uploaded the video below, featuring our master Chef Auntie Lan showing the right way to wrap the rice dumpling. Recently, I was so pleased to find out that this video received very good response and already getting more than 34 thousand hits!

I notice more and more Chinese traditional recipes and food preparation skills seem to gradually get lost in the process of modernization. If we continue not making any effort to preserve them via the right channel/media, I doubt the young generations will get the chance to learn and inherit these skills/rituals to run down the generations. Or worst, they will be lost forever.

Good things are meant to be shared. Visual aid is always easier to facilitate learning. Hence,I really hope the following video will offer helpful guidance to those interested in learning to make Bak Chang ( Rice dumpling) !


We are still in preparation stage, soaking the bamboo leaves and glutinous rice overnight, will only start to make by tomorrow, will update again when the “end products” are ready this Saturday! Stay tune Open-mouthed smile

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