The Cantonese rice dumpling or zong (pronounced “ch-oe-hng”) does not have the brown-hued glutinous rice characteristic of the Hokkien bakchang, who fry their uncooked rice grains in dark soysauce and 5-spice powder before wrapping and steaming. The Cantonese do not fry their glutinous rice, but instead, will season it with salt and garlic oil before the wrapping & steaming process.
The Cantonese rice dumpling filling is characterised by its use of mung beans to accompany the marinated pork belly. The Cantonese wrap their zong into long, pillow-shaped parcels, unlike the pyramidical-shaped ones favoured by the Hokkiens. Salted duck’s eggyolk is also added to the filling at times.
Usually, the zong is served with white sugar as a dip, lending the dish a sweet-savoury flavour.
I found a very good Cantonese zong vendor in Penang recently:
Mr & Mrs Ooi
18F, Pintasan Cecil Satu, 10300 Penang
Tel: +6017558 7786/+6017423 7959
Retail stall: G Town Kopitiam, corner of Burma Road & Kinta Lane