Folded by hand. Tied with pandan. Steamed in bamboo.
Every zhang we wrap follows the same Peranakan recipe our grandmother set down — the slow soak, the right pinch of blue pea flower, the candlenut paste folded into the heart of every dumpling.
Three generations of pandan-tied, bamboo-leaf-wrapped tradition — bak zang, sticky millet, oatmeal and brown rice — each one folded by hand.
Shop the SelectionSteamed to order. Vacuum-sealed for freshness. Reheat in 10 minutes of steaming.
Every zhang we wrap follows the same Peranakan recipe our grandmother set down — the slow soak, the right pinch of blue pea flower, the candlenut paste folded into the heart of every dumpling.
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