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Honouring Tradition, One Kuih Chang at a Time: Celebrating Dragon Boat Festival with Ambrosia

Every year, on the fifth day of the fifth month of the Chinese lunar calendar—which falls on Saturday, May 31st in 2025—Chinese communities around the world celebrate the Dragon Boat Festival, also known as Duanwu Jie. More than just a public holiday or a dragon boat race, this celebration is deeply rooted in history, culture, and food—especially the iconic Kuih Chang, or as it’s more widely known, Bak Chang or Zongzi.

A Taste of Identity, Wrapped in Leaves

At the heart of Chinese cuisine lies rice—staple, sacred, and symbolic. Kuih Chang is a perfect example. Made from glutinous rice, wrapped in bamboo or lotus leaves and filled with a variety of ingredients, it carries with it not only flavour, but also centuries of stories, legends, and cultural identity.

From ancient literature dating back to the Han Dynasty (2nd century AD), it’s recorded that sticky rice wrapped in leaves was eaten during Duanwu Jie. Originally, it was made as a tribute or offering—linked to the legend of Qu Yuan, a patriotic poet—and later became a beloved delicacy passed down through generations. Whether you're celebrating as a Buddhist, Taoist, Christian, or Muslim, Kuih Chang brings the Chinese together, connecting us with our roots, reminding us of who we are and where we came from.

Diverse Flavours, One Heartbeat

One of the most beautiful aspects of Kuih Chang is its regional diversity. Different Chinese dialect groups have developed their own versions, shaped by local ingredients and customs: Hokkien(our specialty here in Penang! – Made with dark soy sauce and hae bee (dried shrimp), giving it a rich, savoury taste and dark colour.

Cantonese – Often include mung beans or yellow beans for texture and colour.

Teochew – Known for sweet fillings like red bean paste or lotus seed paste.

Hainanese – Typically larger in size with extra generous fillings.

Nyonya (Peranakan) – A unique blend of minced meat, spiced flavour, candied winter melon, and a signature blue tip from the butterfly pea flower.

Kee Chang– A simpler, translucent version usually eaten plain or with syrup.

Even within the same community, families pass down their own unique twists on the classic recipe—making it both a personal and communal experience.

Today, even Chinese Muslims have created Halal versions of Kuih Chang, honouring the dish’s tradition while adapting it to suit their dietary practices. It’s a beautiful example of how food evolves without losing its essence.

From Tradition to Table with Ambrosia

At Ambrosia, we are proud to be part of this living tradition. As proud Hokkien Lang from Penang, our Kuih Chang stays true to the flavours our ancestors cherished—using quality ingredients, traditional preparation, and the skill that only comes with experience. Every rice dumpling we make is filled with heart, heritage, and of course, taste that feels like home.

More than just a seasonal treat, Kuih Chang is a symbol of resilience, unity, and cultural pride. It was once a clever way to store food for long journeys—and today, it still connects people, whether you're enjoying it at home, gifting it to loved ones, or simply reliving the flavours of childhood.

So this Dragon Boat Festival, let’s unwrap not just a rice dumpling, but a piece of history and home.

From our Ambrosia family to yours, Happy Duanwu Jie—and Happy Tummy!