Dumplings still hot despite prices
BUTTERWORTH: Price hikes for ingredients essential in “bak chang” (dumplings) have done little to dampen the enthusiasm of locals who eagerly await the savoury treat during the Dragon Boat Festival.

Kuih seller Lee Choon Lai, 59, said she had to charge more this year as the prices of pork and bamboo leaves had gone up.

“I have been making and selling dumplings for the past 20 years. This year, I’m selling the dumplings at RM8 each – an increase of RM1 compared with last year.

“As each dumpling requires two layers of bamboo leaves to wrap and seal them tightly, I use a thinner leaf on the inside and a wider leaf on the outside to save cost.

“My regular customers understand the reason for the price change. So far, there have been no complaints,” said Lee, who has been selling dumplings at Jalan Kampung Paya here.

Lee boils her dumplings in water mixed with garlic oil and pandan to further improve their flavour.

Sundry shop owner Ooi Chin Heng, 48, said the lack of supply and the weak ringgit have led to costlier bamboo leaves this year.

“The leaves are imported from China. They come in at between 7cm and 10cm in width.

“They cost between RM30 and RM48 per kg, which is a 10% increase compared with last year,” he said at his shop in Jalan Jeti Lama yesterday.

Despite the increase, Ooi said people are still willing to spend on the savoury delights.

He said prices for other ingredients have remained stable.

“People started shopping for ingredients such as glutinous rice, salted egg, dried mushrooms and chestnut three weeks ago.

“The prices of these raw ingredients remain unchanged and are still affordable,” he added.

Also known as chang in Hokkien or zong zi in Mandarin, rice dumplings are a staple for Dragon Boat Festival, otherwise known as Duan Wu Festival.

The festival is celebrated to commemorate the poet Qu Yuan, who drowned himself about 1,000 years ago to protest corrupt practices in China.

After his death, people threw zong zi in a gesture to stop fish from feeding on his remains.

In Malaysia, one of the festival’s highlights is savouring the dumplings with family and friends.

The dumplings are made of glutinous rice stuffed with a variety of ingredients.

Celebrated on the fifth day of the fifth lunar month, the Dragon Boat Festival falls on June 10 this year.Penang tourism and creative economy committee chairman Wong Hon Wai said the state will organise the Penang Dumpling Cultural Festival at Sia Boey Urban Archaeological Park from 10am to 10pm on June 8 and 9.

There will be stage performances, art and craft activities and workshops as well as cultural games, he said.

As for the annual Penang International Dragon Boat Regatta, Wong said it would be held only on Nov 23 and 24 as currently, many teams are taking part in dragon boat races held in China this month.
Price hikes,bak chang,Dragon Boat Festival
BUTTERWORTH: Price hikes for ingredients essential in “bak chang” (dumplings) have done little to dampen the enthusiasm of locals who eagerly await the savoury treat during the Dragon Boat Festival.