My friend took me to Cintra Food Corner (槟城日本街肉粽茶餐室) to try the rice dumplings – aka “bak chang”. The rice dumpling is big enough as a meal, and comes with so much stuffing it almost feels like a treasure hunt, looking forward to different kinds of stuffing I will find with every bite I take.
The rice dumpling has (duck) egg-yolk, stewed pork, chestnut and mushroom, all in big chunks. Although it looks like a simple meal, but the work involved in making one is tedious. The washing of the lotus leaves, the cooking of the glutinous rice, the braising of the pork/mushroom, the extraction of the egg-yolk, the wrapping procedure and the final cooking process. I think the store is diligent at every step. The shape is a perfect triangular shape, the mushroom and pork-belly are stewed to taste with soy sauce, the yolks used are of good quality. I’m not a big fan of the fat that comes together with the pork belly because it’s in big chunks and quite often disproportionate with the lean meat. But I ate all the fats on the pork belly this time, because it came in a right proportion. Not too much, but just enough to melt in your mouth to add in a bit of oiliness into the glutinous rice.
My pictures don’t represent the bak chang too well as all the stuffing have blended into the dark color of the glutinous rice. But I thought the picture of the bak chang on the store’s take-away bag represents the original bak chang quite well. The picture is probably color enhanced to show the black mushroom and the orange yolk distinctly from the dark glutinous rice, but that’s pretty much how the actual one looks like, just without the color enahncement.
Cintra Food Corner from the outside.
40 Lebuh Cintra, 10100 Penang, Malaysia.