Keeping the 'ba chang' tradition alive

Ashley Liew proudly showing her first batch of Ba Chang in her house in Puchong. 27 May 2014 CHAN TAK KONG/The Star

It is a dying tradition but some Chinese families continue to make ba chang at home.

Ong Lai Hor, 74, and her daughter Chan Pek Kim, 57, said store-bought rice dumplings were not as tasty to them, and that some would stinge on the meat filling.