No one makes rice dumplings like my grandmother and my mum.
My grandmother's rice dumplings are out of this world... And my mum's the best in the world.
According to me, of course.
Some may feel that my mum's dumplings can be a bit too bland (she is very conservative with her salt) or that the meat is not fatty enough and hence too dry.
But I still think the world of her rice dumplings anyway.
Firstly because she does it out of love - it's a lot of work and she uses her rest day to make them for us.
Plus it has that familiar smell and taste to it I really like.
In our family, rice dumplings must contain chestnuts, mushrooms, pork and pounded dried shrimps. The filling is the same, but we'd have 2 kinds of dumplings - one with just plain glutinous rice and another with glutinous rice and red beans. The latter is my favourite - yum!
But it is a lot of hard work to make them though.
Due to work commitments and other reasons, we are late in making these rice dumplings this year.. but.. better late than never!
What goes inside the bak zhang