01/06/2023
The month of June is when most Chinese household who knows how to prepare and wrap zongzi would start making zongzi. The variations of Zongzi are mainly from China, Malaysia, and Singapore. Family recipes also plays a part on the ingredients use to make zongzi.
For our family who has a Peranakan background from Malaka, our zongzi which we call as Nonya Chang is different. Here we use blue pea flower extract in our glutinous rice, melon sweet, coriander powder and lots of white pepper. The taste has a good balance of sweetness and spiciness. This is one of my favorite chang.
After so many years of watching my mum prepare and wrap (and I learning to wrap at the same time), I took the plunge to do it all on my own last weekend. Below is my result.
I have unintentionally made too much and have to sell them. If you wish to purchase any, please PM. It is pickup only. I am selling for $5 each. Currently, they are all stored in my freezer. I made these on 28th May.
