Today I’m sharing my version of Hokkien Bak Chang (Zong Zi), one of the most popular types of bak chang enjoyed during the dumpling season. Different dialect groups have their own versions, including Hokkien, Teochew, Cantonese, Hainanese and Nyonya styles. This Hokkien bak chang is filled with pork belly, chestnuts, dried shrimps, mushrooms and salted eggs, giving […]