IT TOOK less than five minutes for bak chang master Loh Kah Fai to finish wrapping a jumbo-sized bak chang (rice dumpling).
Packed with sumptuous ingredients such as roasted duck, roasted pork, char siew, salted egg and dried oysters, he effortlessly packaged the 1.5kg rice dumpling during a rice dumpling wrapping demonstration at Penang One in Puchong.
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