There is no mistaking how popular the bak changs (glutinous rice dumplings) at the Yong Sheng Gift Shop in USJ 10 is.
On average, the shop sells between 600 and 800 dumplings daily, a month before the Duanwu Festival.
However, four days leading up to the celebration day, the number of bak changs being snapped up is almost double the number.
The Subang Jaya branch is one of the 12 in the country under the Yong Sheng brand name.
For a shop that specialises in making wedding cakes, pastries and full moon gift boxes, Yong Sheng has definitely created a name for itself and carved a following for its bak changs.
Yong Sheng Confectionery Sdn Bhd general manager Ng Poh Meng said the dumplings were delivered fresh daily to all the outlets from its production kitchen in Muar, Johor.
“All our bak changs are supplied to our outlets frozen so customers need only de-freeze and heat up before eating.
“Customers can also take away the bak changs for their lunch or dinner, and we will heat it up for them,” Ng said.
A family-owned brand, Ng is the third-generation of the company that was founded by his grandfather.
Ng said dumplings remain one of those traditional food items that had to be manually produced.
“From the washing of leaves, filling the rice with ingredients, wrapping and tying, everything is manually done,” he said.
Yong Sheng offers nine varieties of the dumpling, three of which are vegetarian-based.
The Crystal Dumpling is introduced this year and comes in two variation — Pandan Lotus and Yam Paste.
“It is light and for the health-conscious. You often see dumplings being wrapped with the usual glutinous rice, pork meat and dried mushrooms, so this is a healthier option for the elderly.
“Teenagers are also receptive to it and response has been good so far.
“It is served chilled and has a jelly-like skin texture using the know-how derived from Taiwan,” said Ng.
The other varieties are the traditional and the premium. Under the traditional category there are four varieties — original; longan and red dates; the original with addition red bean paste; and the slightly-spicy Nyonya style.
Oyster, Egg Yolk and Scallop bak changs come under the premium category.
Dumplings at Yong Sheng are only available during the festive period.
“The appreciation is lost if one can have bak chang every day. Maintaining the freshness is important especially when you are dealing with delicate raw materials which cannot be kept for long.
“We wanted to sell bak chang as a way of sharing the joy and significance of this festival with our customers.
“The young, we hope, will not forget what Dumpling Festival is about,” he said.
The dumpling prices here may be slightly higher than others, but Ng said quality was what customers could be assured of.
“Our prices are not that much higher than outside, which probably sells for about RM4 per bak chang,” said Ng.
The smaller Crystal Dumplings are sold at RM2.90 each (four for RM10), the traditional ones are sold for RM5.50 each (three for RM15) and the premium ones priced at RM6.80 each (three for RM18).
He reckoned that nylon strings that were used to tie the dumplings these days were unhealthy since the dumplings were put into the boiler to be steamed at a high temperature.
“We use cotton strings instead. Although it is harder and more time-consuming to tie the dumplings with cotton strings, it is worth the effort considering the public’s health are taken care of,” he said.
On average, the shop sells between 600 and 800 dumplings daily, a month before the Duanwu Festival.
However, four days leading up to the celebration day, the number of bak changs being snapped up is almost double the number.
The Subang Jaya branch is one of the 12 in the country under the Yong Sheng brand name.
For a shop that specialises in making wedding cakes, pastries and full moon gift boxes, Yong Sheng has definitely created a name for itself and carved a following for its bak changs.
Yong Sheng Confectionery Sdn Bhd general manager Ng Poh Meng said the dumplings were delivered fresh daily to all the outlets from its production kitchen in Muar, Johor.
“All our bak changs are supplied to our outlets frozen so customers need only de-freeze and heat up before eating.
“Customers can also take away the bak changs for their lunch or dinner, and we will heat it up for them,” Ng said.
A family-owned brand, Ng is the third-generation of the company that was founded by his grandfather.
Ng said dumplings remain one of those traditional food items that had to be manually produced.
“From the washing of leaves, filling the rice with ingredients, wrapping and tying, everything is manually done,” he said.
Yong Sheng offers nine varieties of the dumpling, three of which are vegetarian-based.
The Crystal Dumpling is introduced this year and comes in two variation — Pandan Lotus and Yam Paste.
“It is light and for the health-conscious. You often see dumplings being wrapped with the usual glutinous rice, pork meat and dried mushrooms, so this is a healthier option for the elderly.
“Teenagers are also receptive to it and response has been good so far.
“It is served chilled and has a jelly-like skin texture using the know-how derived from Taiwan,” said Ng.
Oyster, Egg Yolk and Scallop bak changs come under the premium category.
Dumplings at Yong Sheng are only available during the festive period.
“The appreciation is lost if one can have bak chang every day. Maintaining the freshness is important especially when you are dealing with delicate raw materials which cannot be kept for long.
“We wanted to sell bak chang as a way of sharing the joy and significance of this festival with our customers.
“The young, we hope, will not forget what Dumpling Festival is about,” he said.
The dumpling prices here may be slightly higher than others, but Ng said quality was what customers could be assured of.
“Our prices are not that much higher than outside, which probably sells for about RM4 per bak chang,” said Ng.
The smaller Crystal Dumplings are sold at RM2.90 each (four for RM10), the traditional ones are sold for RM5.50 each (three for RM15) and the premium ones priced at RM6.80 each (three for RM18).
He reckoned that nylon strings that were used to tie the dumplings these days were unhealthy since the dumplings were put into the boiler to be steamed at a high temperature.
“We use cotton strings instead. Although it is harder and more time-consuming to tie the dumplings with cotton strings, it is worth the effort considering the public’s health are taken care of,” he said.
