Bak Chang 
From Singapore Hotels & Singapore Lifestyle
|
Bak Chang in Teochew or Hokkien(or Zong Zi, 粽子 in Chinese), or "Rice Dumplings" is a common breakfast item in Singapore but it can be taken during lunch as well.
At the heart of the Bak Chang would include (varies with stalls) a slice of pork that is seasoned with soya sauce and salt, salted egg, mushroom, whole horse chestnuts and so on. All this is covered around 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 has many variants in Singapore. One variant that is very popular with the locals is that from the Peranakan culture. It is 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.
Another commonly seen variant of Bak Chang is the kee chang. It is just plain glutinous rice and it is smaller compared to other variants. It is usually eaten with white or brown sugar. Other variants include those that is filled with mashed red beans or green beans called ang dao chang and dao chang respectively.
A good Bak Chang is one that would have really whet your appetite with the aroma. And when you bite into it, it should not require effort to bite into it and the dumpling should not crumble. The minced meat, the crunchy horse chestnut and glutinous rice should give anyone a good chewing experience with the whole mouth covered the great-tasting Bak Chang.
