Steamed Rice Dumplings (粽子)

I liked these the first time I had them in Taiwan. I even ate them at the Chinatown in Los Angeles and they were decent. It’s fitting that one of my last lunches in Singapore would include zongzi. I had this at Hup Kee, a dim sum restaurant in Geylang. 

Wiki says:

粽子; pinyin: zòngzi), or simply zong (粽; zòng), is a traditional Chinese food, made of glutinous rice stuffed with different fillings and wrapped in bamboo, reed, or other large flat leaves. They are cooked by steaming or boiling. In the Western world, they are also known as rice dumplings, or sticky rice dumplings.

Inside the dumpling was a salted egg yolk and pork. Typically there is a steamed hazelnut within, but at this dim sum restaurant on the corner of Sims Avenue and Lorong 27, there was not. 

The chive dumplings were decent and the almond bean curd was delicious.


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