Singaporean term for zongzi — the sticky rice dumplings wrapped in bamboo leaves that are traditionally eaten during the Dragon Boat Festival. In Singaporean Hokkien, kee chang refers specifically to the alkaline (lye water) version, which has a distinctive yellowish color, chewy texture, and slightly gelatinous bite — often eaten plain or with gula melaka (palm sugar). It's a beloved street food and festive staple across Singapore and Malaysia.
She'd always order kee chang from the hawker centre when the Dragon Boat Festival came around.
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(Singapore) zongzi.
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