Bak Chang (also known as 粽子) is a dish that many of us here love. Though there are plenty of popular stalls in Singapore, its origins are from China. Bak Chang is most popularly eaten during the Duan Wu Festival, which happens this weekend.
Wrapping Bak Chang takes a bit of skill and practice to master. It takes some getting used to if you want to achieve the perfect shape, but once you do you’re on the way to make a great one! In our recipe, we’ve added in dried oysters, to provide that added layer of flavor and depth. As this is our first attempt, there’s still lots for us to learn too, so share with us your versions of Bak Chang as well!
Keep it going, as the end result will be oh so good, so try it out for the weekend and share this traditional dish with the people around you!