我家人在端午節時，會做bak chang（肉粽）來祭節。Bak chang也是用糯米，福建話bak即是肉，但通常是有肥豬肉，及鹽鴨蛋黃、蝦米、香菇的，包裹在竹葉蒸熟。
You can easily get ‘loh mai kai’ (chicken & glutinous rice) at any dim sum restaurant in
My family always made ‘bak chang’ (glutinous/sweet rice dumpling) for the rice dumpling festival, called ‘duan wu jie’ in Mandarin, on the 5th day of the fifth lunar month. In bak chang (bak in Hokkien means meat) they normally use pork, with salted duck egg yolk, dried shrimp, and dried mushroom. Then wrap them in a bamboo leaf to form a dumpling, and steam it.
I didn’t buy dried bamboo leaf, but I made glutinous rice with pork, Chinese sausage, salted duck egg yolk and dried shrimp. I don’t know; should I call it loh mai kai or bak chang? I don’t care about this, as long as it is tasty!