Out of ideas for lunch, I bought Chinese glutinous rice dumplings (aka bachang 肉粽 or zong zi 粽子) for a quick and simple lunch.
That bachang reaffirms that Malaysia’s bachang definitely has my vote of preference!
Read here if you missed my earlier post on Malaysia’s bachang.
Some ingredients used in Thai bachangs are on different than Malaysia bachangs, such as red dates and ginkgo nuts. Their salted duck egg yolk and chinese sausage (lap cheong) taste ‘plasticky’, compared to Malaysia bachangs.
Have you tried both versions? Which one do you prefer?