26 Jun '12, 11am

Eat with coconut and gula Melaka... Read

Eat with coconut and gula Melaka... Read

Text and picture by Sheere Ng @ Makansutra Kee chang with grated coconut and gula melaka Now that it’s the dumpling season, there will be a multitude of places selling bak chang and – like the mooncake season – there will be so many different ingredients being offered that you’ll need more than the length of time of the dumpling festival to try them all. Some examples – The Mandarin Oriental’s Cherry Garden restaurant has one with dried lychees and pork belly flavoured with lychee liqueur, while Crystal Jade even has a healthy version made with brown rice. Places like the Min Jiang at Goodwood Park Hotel has even stuffed durian into their versions. However, what has never changed is the basic shape of the bak chang – pyramid shaped and wrapped in bamboo leaves and the way you eat it – unwrap and bite into it. Since we’re already experimenting with different ingredients, wh...

Full article: http://www.makansutra.com/foodblog/?p=6021

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