BAK CHANG
Bak Chang (in Teochew/ Hokkien also known as Zong Zi , 粽子 in Chinese) are rice dumplings and is a common breakfast item in Singapore but it can be taken during lunch as well.
The filling of the Bak Chang would include a slice of pork that is seasoned with soya sauce and salt (bak), salted egg, mushroom, whole horse chestnuts and others. All this is covered with glutinous white rice, and wrapped around in two bamboo leaves, shaped in a pyramid and then steamed.
This traditional Bak Chang dish is eaten by the Chinese during Dragon Boat Festival and has many variants in Singapore. One variant that is very popular with the locals is that from the Peranakan culture called Nonya Chang. The stuffing for this Peranakan Bak Chang is minced pork and candied winter melon seasoned with coriander and ketumbar. The leaves that is used to wrap the ingredients are pandan leaves instead of bamboo leaves.
Other commonly seen variant of Bak Chang is the Kee Chang , plain glutinous rice and smaller compared to other variants. It is usually eaten with white or brown sugar. Others are filled with mashed red beans or green beans called Ang Dao Chang and Dao Chang .
A good Bak Chang is one that would really wet your appetite with the aroma and when you bite into it should not require effort to bite into it and the dumpling should not crumble.
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs
The filling of the Bak Chang would include a slice of pork that is seasoned with soya sauce and salt (bak), salted egg, mushroom, whole horse chestnuts and others. All this is covered with glutinous white rice, and wrapped around in two bamboo leaves, shaped in a pyramid and then steamed.
This traditional Bak Chang dish is eaten by the Chinese during Dragon Boat Festival and has many variants in Singapore. One variant that is very popular with the locals is that from the Peranakan culture called Nonya Chang. The stuffing for this Peranakan Bak Chang is minced pork and candied winter melon seasoned with coriander and ketumbar. The leaves that is used to wrap the ingredients are pandan leaves instead of bamboo leaves.
Other commonly seen variant of Bak Chang is the Kee Chang , plain glutinous rice and smaller compared to other variants. It is usually eaten with white or brown sugar. Others are filled with mashed red beans or green beans called Ang Dao Chang and Dao Chang .
A good Bak Chang is one that would really wet your appetite with the aroma and when you bite into it should not require effort to bite into it and the dumpling should not crumble.
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs