Chinese glutinous rice dumplings, same-same but different

 

Thai snacks’ stalls

40 baht for one bachang
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.

 

The bamboo leave is also pale in comparison with ours
Unwrapping the bachang

Weird ingredients
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?

Writer

Travel opens up a whole new world, which is cliche but true. I am a strong advocate for independent and solo travel. I was born and raised in Kuala Lumpur, Malaysia but now live in Bangkok, Thailand, resulted from a chance encounter in 2009 with my why-are-you-Thai bf. I am now split between two countries. One country for my bf, another for the family, for the occasional weekend together.