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Traditional Hakka Dumpling Unfolds @ Serdang Sunday  Morning Market

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Danielle
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Manaweblife ventured into the Serdang morning market on a Sunday and discovered a traditional Hakka favourite that has been around for generations. The Hakka bak chang rice dumplings was originally created to commemorate the 'duan wu' dragon boat festival in China but nowadays this delicacy is available all season. This stall offers these dumplings in the typical bamboo leaf wrapped cone shape as well as the 'pillow' shape and you have a variety of fillings to choose from. Including salted egg yolk, dried oysters and a variety of beans. There is also the golden sticky yellow coloured dumpling that is characterised by its smooth and soft texture. When eaten with a dip of raw sugar these 'alkaline' dumplings evokes memories of the good old days! Indeed, it takes up to 8 hours of steaming for these dumplings to be perfectly soft and smooth.
Drop by this Hakka bak chang stall and get your teeth into some real traditional favourites on a Sunday.
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