Passing on the art of ‘chang’

Family business: (from left) Helen, Choy Pin, Rinis, Lee Wei Cher, 19, and Ng Kai Wei, 15, wrapping dumplings at the Pin Village Restaurant in Bukit Mertajam, Penang. — LIM BENG TAT/The Star

GEORGE TOWN: Sixty-four-year-old Lee Choy Pin has given her children and grandchildren a precious gift that she has perfected over the past four decades: a tasty recipe for ‘bak chang’, a glutinous rice dumpling.Choy Pin, who picked up the art of making dumplings while in her 20s, is more than happy to share the time-tested formula with her family.

“Bak chang is an important delicacy during Duan Wu Jie and I think it will be nice if we know how to make it.