Every time when it comes to Duan Wu Festival, I get to eat Grandma's home made rice dumplings. My favourite has got to be Nonya Zhang, the one with the nice coriander powder fragrance, sweet winter melon cubes and chestnuts. Making rice dumplings is alot of work, from the preparation to frying the ingredients and wrapping. I remember a few years back when Grandma brought everything over to our house to teach us how to make Bak Zhang from scratch, it took us an entire day and the frying made the kitchen oily! I concluded that wrapping a dumpling really IS a skill and takes alot of practice to master. I'm ashamed to say that I'm so useless at it...
Well unfortunately, Grandma hasn't made Bak Zhangs for the past 2 years because she now finds it too tiring. She would rather buy than to prepare them herself and she knows exactly where to get good ones! We had some Grandma bought somewhere in Aljunied this year.
It was satisfactory, but still, nothing beats the ones Grandma made before :/
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