Dragon boat festive is around the corner, Malaysian Chinese still remain this culture, we celebrate this festive by making or eat glutinous rice dumpling.
There are 7 types of Bak Chang can be find in Malaysia.
以下 7 款是马来西亚可以吃到的粽子。
Hokkien Sio Bak Chang is lightly stir fried glutinous rice stuffed with braised pork, salted egg York, shitake mushrooms, peanuts and Chestnut. This is the most common type of Bak Chang can be seen during this dragon boat festive.
Cantonese Bak Chang is quiet similar with hokkien Bak Chang just the different is the glutinous rice do not need to stir fried before wrap. So the rice colour is not as dark as hokkien Bak Chang. Some will add mung bean paste too.
Nyonya chang only can be found in Malaysia and Singapore. It is a dish from Peranakan community, it has beautiful blue colour from the blue pea flower. Nyonya Chang is stuffed with a balanced sweet-savoury blend of minced pork, candied winter melon, mushrooms and rempah (spices).
Hakka dough dumpling is made with rice milk, it is suitable for older people as it’s easier to digest. The filling consist dried shrimp, dried tofu, minced pork, pickled radish and shallots.
Kee Chang is a dumpling that go through a process of glutinous rice soak in alkaline water (lye water) for few hours. Normally it is smaller size and served with coconut palm sugar syrup or kaya, else some will stuffed red bean paste as filling.
Hainanese rice dumpling has a “pillow” shaped wrapping style. The portion is big and it is wrap with banana leaves instead of bamboo leaves. The fillings consist salted egg york, dried shrimp, pork belly, char siu, chestnut, pork trotter, salted fish and shitake mushroom.
Teochew dumplings contains both sweet and savoury fillings. For the sweet filling, red bean paste or lotus seed paste is used. Savoury fillings include pork belly, shiitake mushrooms, dried shrimp, Chinese sausage, salted egg yolk, chestnuts and dried oyster.