Teochew bak zhang (glutinous rice dumplings) 肉粽 | Dumpling festival

My husband's grandma makes the best dumplings - they’re refined over decades of practice - and they are unlike any I’ve tried in that they have, tucked away in one corner of the pyramid, red bean paste wrapped in caul fat.
In glutinous rice dumplings, caul fat’s function is to keep the red bean paste from smearing all over the other ingredients, consolidating it in one spot for a sweet hit. It might sound odd to have sweet bean paste in a savoury pork dumpling, but it seems that the boundary between sweet and savoury has always been a fluid one in Asian cuisines.
Recipe: sgpnoodles.substack.com/p/its...
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[@tvorog2263]

It's so sad that you stopped making recipes. I found your channel yesterday and this is what I had been looking for a long time. I'm from Europe and wanna try authentic Asian dishes. Thanks for all your recipes I'll definitely try them all.

[@sgpnoodles]

Hello!! I've stopped making videos but I'm still actively sharing recipes on my newsletter: sgpnoodles.substack.com. You can check it out if you're keen 🙂

[@tvorog2263]

@sgpnoodles, I'm happy to see this. I'll definitely check out your recipes there. Thanks

[@lupeangel342]

Great video, thank you

[@catherinewan2109]

Interesting....First time seeing red bean wrap ard caul fat in hokkien Chang. Thanks for sharing🎉

[@sgpnoodles]

Yes these type of dumplings are very rare these days. You're welcome!

[@lilyng6533]

This is teochew Chang if red bean paste is added. Hokkien chang does not have red bean paste

[@sgpnoodles]

@@lilyng6533 yes this is Teochew zhang! :)

[@juliechua2331]

Where can I find the recipe?