HALAL Bak Chang (‘Chung’; ‘Dzong’;) by Aunty M
………any name you know it by, is glutinous rice dumpling cooked in bamboo leaves usually eaten during the 5th day of the 5th Month on the Chinese lunar calendar.
I have always loved bak chang (rice dumpling with savory filling) the best ones made by my late grandmothers ‘Ah Ma’ and ‘Por Por’. I did not learn the art then. As a Muslim revert,
I had only memories of the delicacy for many years – never coming across a good (or easily available) Halal bak chang.
Thanks to my neighbor Aunty Chong who in the 1980s painstakingly taught me in my own kitchen the intricacies and challenges of making it. Since then my family, friends and I get to enjoy this Chinese festival favourite all year round – HALAL, and close to the ones I remember relishing as a child. You can also enjoy the same.
Order quantity: min 10 pieces @RM4.50 each
Order time: 3 days ahead
Good for Breakfast, Tea, an On-the- go Snack or ‘buah tangan’,
A) Chicken + Chinese mushroom + Dried Shrimps + Black Eye bean +Water chestnuts
B) ‘Sambal Udang Kering’ (Spicy, mildly hot dried shrimps)
Best eaten hot after steaming. Keeps well at room temperature for 3 days, and refrigerated for up to 14 days.
Edited and shared from Halal Bak Chang FB.