Happy Dragon Boat festival to my friends and family today! Made Zhang to celebrate and for prayers today. First time making Zhang and was super excited to try different style of Zhang, and I think I went overboard. But oh well. I tried making some that were nyonya glutinous rice dish inspired. Such as the nasi kunyit and rendang flavour, and the pulut tai tai style with palm sugar coconut filling(pulut inti style). The normal Back Zhang is hokkien style without salted egg yolk but some with abalone. Kee Zhang has 2 types the traditional and pandan flavour. Also tried hakka style with glutinous rice flour but with chopped up hokkien style filling as I didn't have mince and preserved radish in hand but it still tasted really good. Of course I cannot forget the coconut palm sugar syrup to go with the sweet Zhang, as it's my brother's favourite. He drowns them in the syrup. All in all good first try but it was super tiring and alot of work when done on my own. #zhang #dragonboatfestival #bakzhang #zhongzi #keezhang #alkalinedumplings #hakkaricedumpling #nasikunyitrendangayamdumpling #nasikunyitayamrendang #puluttaitai #puluttaitaistyledumpling #pandankeezhang #pandanalkalinedumpling #hokkienbakzhang #coconutpalmsugarsyrup #duanwujie https://www.instagram.com/p/CQGt_N2hwXV/?utm_medium=tumblr
