Happy Duan Wu Festival to all my readers!
In line with tradition, every year my MIL prepares her own Bak Chang (rice dumpling). This time around, I decided to put up a post in my food blog on this savory rice dumpling which is literally a meal on itself as it is stuffed with various types of ingredients.
Rice Dumpling – Bak Chang (Hokkien), Zong Zi (Mandarin) & Ham Yoke Chung (Cantonese)
Tags: Api, Array, Bak Chang, Bamboo Leaves, Boiling Water, Cantonese, Chinese Chestnut, Duan Wu Festival, Dumplings, Egg Yolk, Glutinous Rice, Happu, Hokkien, Hot Water, Mandarin, Moderate Heat, Mung Beans, Mushroom, Occassion, Pot, Rice Dumpling, Rice Dumplings, Salted Egg, Salty Taste, Savory Rice, Scallops, Spice Powder, Tea Leaves, Tight Grip, Tradition, Variations, Yoke, Zong Zi