Bundles of memories in the making of bak chang
Family bonds come wrapped in the value of preserving heritage food.
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Many hands go into the making of bak chang.
PHOTO: SAMANTHA LEE
Leslie Koh
I was stricken recently by a sudden and random craving for Nonya bak chang. For a brief moment, it left me wondering if it was possible at all to get hold of the glutinous rice dumplings now that the Dragon Boat festival was over.
Fortunately, friends assured me that while not as common as, say, curry puffs, bak chang is available all year round these days, in neighourhood eateries as well as at pop-up stalls in shopping malls. “Try Kim Choo in Joo Chiat,” I was told, “they’re really good.”
