COMPACT, uniform and tightly wrapped, these are among the signs of a well-made zong zi (rice dumpling).
Whether rectangular, pyramid-shaped or wrapped in other traditional forms, the rice dumpling should hold its shape throughout the boiling process and not appear loose, lopsided or overstuffed.
Penang Chinese Town Hall (PCTH) chairman Tan Sri Dr Tan Khoon Hai said these details mattered because zong zi was not just food, but part of a tradition passed down through generations.
He said different Chinese dialect groups, including the Hokkien, Teochew and Hakka communities, developed their own ways of preparing and wrapping the dumplings that were typically consumed during Duan Wu Jie, also known as the Dragon Boat Festival.
“Each dialect group has its own traditions and flavours, but what is important is that these customs continue to be preserved.
“The size of a dumpling also depends on the type being made,” he said during a Dragon Boat Festival celebration at the PCTH building in Jalan Masjid Kapitan Keling, Penang.
Tan said the craft of making rice dumplings was gradually fading as fewer people had the skill and patience to prepare them, but hoped zong zi would remain affordable and accessible to the public.
“We hope more people will continue making and selling them at reasonable prices so that the culture and tradition can be passed on to future generations,” he said.
Rice dumplings, also known as bak chang in Hokkien, are traditionally eaten during Duan Wu Jie, which falls on the fifth day of the fifth lunar month.
The festival is commonly linked to the legend of Qu Yuan, a Chinese poet and statesman who is said to have drowned himself as a final act of protest in a river more than 2,000 years ago.
According to folklore, villagers threw glutinous rice wrapped in leaves into the water to distract fish from touching his body.
The practice is believed to have evolved into the rice dumpling tradition observed today.
At the PTCH event, the tradition was put to the test through a zong zi wrapping competition involving 15 teams.
Each team had two participants working together to wrap glutinous rice in bamboo leaves within 30 minutes.
Tan, who was among the judges, said commercially sold rice dumplings were usually made by experienced vendors who followed established standards.
However, many of those taking part in the competition were amateurs, including older housewives who once regularly prepared rice dumplings for their families.
Participants folded bamboo leaves into a cone, filled them with glutinous rice, shaped and compacted the contents, then secured the dumplings with string.
Some contestants used twine, while others opted for soaked saltwater grass.
The traditional tying material is valued for its strength and flexibility once softened in water.
Speed was only one part of the judging.
Participants were also assessed on the shape, uniformity and overall appearance of their dumplings, as well as hygiene practices during preparation.
The competition was among several activities organised to promote awareness and appreciation of Dragon Boat Festival traditions.
Another activity was a dragon boat model-making competition using recycled materials.
The contest, divided into primary and secondary school categories, attracted about 70 teams.
Entries were judged on creativity, environmental sustainability and how well they reflected the competition theme.
There were also cultural dances performed by students during the event.
