40 baht for one bachangOut 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 oursUnwrapping the bachang
Weird ingredientsSome 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?
A passionate advocate for independent and solo travel, I traded life in Kuala Lumpur, Malaysia, for the vibrant streets of Bangkok, Thailand. This shift is all thanks to a "chance encounter" in 2009 that led to marriage with my Thai husband. I currently split my time between Bangkok (my main base) and Kuala Lumpur for family—documenting the unique blend of a Malaysian life lived abroad.
