[Free Pattern] Crochet Zongzi (Bak Chang) Amigurumi for Duan Wu Jie・端午节: 钩针编织粽子

It's bak chang (zongzi) season now. And so, the amigurumi featured in this post is a timely one, and also another item in my local kueh amigurumi project, which I have temporarily put on hold for other projects and pressing matters.

Earlier this week, I stopped by Kim Choo金珠 at Joo Chiat to pick up a mix of Nonya chang and traditional salty chang with egg. That's because next Friday (3rd June) is Duan Wu Jie端午节. This traditional Chinese festival is more popularly known worldwide as the Dragon Boat Festival due to the ancient Chinese tradition of dragon boat racing. It is also traditionally known as the Double Fifth because it falls on the fifth day of the fifth lunar month based on the traditional Chinese calendar.

For many of us in Singapore, as well as our relatives and neighbours in Malaysia, the first thing that comes to mind about this day is bak chang肉粽, the more commonly used Hokkien name for zongzi粽子 here. They are also called kueh chang or kueh chang babi, usually by Peranakans. Whatever their name, zongzi are glutinous rice dumplings stuffed with various fillings and wrapped in bamboo leaves. I don't know if it's because we are such a food-obsessed nation or because there is no cultural tradition or festival that doesn't involve food and feasting. Perhaps both.

And so, for this Double Fifth is a zongzi amigurumi. My zongzi amigurumi is made using a modified version of the free crochet zongzi pouch pattern by Xiao Shi Mei小师妹 (see video tutorial) which employs the herringbone stitch. More on the crochet pattern and my modifications below.

Zongzi (bak chang) amigurumi, here with bak chang from Kim Choo Kueh Chang.

Zongzi (or bak chang as we call it) are so well-loved that they are generally available all-year here. But they are traditionally prepared, eaten, gifted and offered as altar offerings on a larger scale during Duan Wu Jie due to traditional associations. (Like roses on Valentine's Day, they're also more expensive during Duan Wu Jie month.) Like many traditional Chinese festivals, these associations stem from zongzi's legendary origins, of which there are a few theories.

An early practice associated with Duan Wu Jie was the worship of the river dragon during the summer solstice for balanced rainfall and a good harvest, as the river dragon was believed to control rain. However, that soon evolved. Of the origin theories behind Duan Wu Jie, one could say that that best known one is a tale of love, betrayal, war and tragedy. The festival came to be seen as a commemoration of Qu Yuan屈原, a Chu poet and politician during China's Warring States period known for his patriotism, integrity and poetry. Despite Qu Yuan's dedication and loyalty to Chu and his king, corrupt court officials slandered Qu Yuan and managed to persuade King Huai of Chu to send him into exile. It is said that Qu Yuan became anxious and depressed over the state of Chu, especially after the capital's capture by rival kingdom Qin. Eventually, whether in protest of his innocence and lifelong principles or in despair over Chu, Qu Yuan drowned himself in the Miluo River. Legend has it that the locals raced out in boats to save him or to retrieve his body, but in vain. When they couldn't find his body, they threw glutinous rice dumplings, the first zongzi, into the river in hopes that the fish would eat the dumplings instead of his body. From then on, his death has been commemorated with dragon boat racing and zongzi.

Zongzi (bak chang) amigurumi, with real bak chang from Kim Choo.

Like many of our local Chinese foods, traditions and customs, Duan Wu Jie, dragon boat racing and eating zongzi were brought to our region by Chinese immigrants. And like the zongzi in China, the ones here too have different variations, though not as many as in China. In Singapore and Malaysia, there are generally 6 types of bak chang stemming from the different dialect groups: the Hokkien style, Cantonese style, Teochew style, Hakka or Hainanese style, Nonya style and the kee chang. Each have their own flavour profiles and slightly different fillings.

Of the 6 types, the kee chang (aka jian shui zong碱水粽 in Chinese, kueh chang abu to the Peranakans) is the most different. The kee chang is made with lye water (kansui), which gives the glutinous rice a warm golden-yellow hue, QQ chewiness, and unique aftertaste. It is usually smaller, either unfilled or filled with red bean paste. It sounds like a simple and plain chang, but it is precisely because of this simplicity that kee chang requires quality ingredients and has little room for error. Though often eaten as-is, it is also eaten dipped in sugar, gula melaka or kaya.

Unique to our region is the Nonya style, which we call Nonya chang娘惹 粽 generally, kueh chang or kueh chang babi to the Peranakans. The Nonya chang is the result of Peranakan influences on the Hokkien chang. Instead of the savoury flavours one finds in the Hokkien chang, the Nonya chang is sweet and savoury, the filling consisting of minced meat (traditionally pork), mushrooms, candied winter melon, and very aromatic from the inclusion of ccoriander seeds and various spices. As with everything Nonya, each household would have its own recipe. Traditionally, part of the glutinous rice is dyed blue with blue pea flower, and pandan or bamboo leaves are used to wrap the dumpling.

BAK CHANG / ZONGZI AMIGURUMI CROCHET PATTERN

My zongzi amigurumi is made using a modified version of the free crochet zongzi pouch pattern by Xiao Shi Mei小师妹: please see her video tutorial.

Her zongzi pouch crochet pattern uses a 3.5mm crochet hook and comprises of 18 rows of 58 stitches (1 single crochet and 57 herringbone stitches) in each row. The work is then finished off by sewing on a zipper. Though her tutorial is in Chinese, she goes step-by-step and the tutorial is pretty clear and easy to follow. As for the Chinese crochet terms, her tutorial mostly comprises of these basic ones:

背面挑里山 : back bump of the chain
锁针 : chain stitch
引拔针 : slip stitch
短针 : single crochet
鱼骨针 : herringbone stitch (see this tutorial by mycrochetory)

Personally, I really like her zongzi pouch, with the beautiful pattern created by the herringbone stitch. It's a simple, relatively beginner-friendly crochet pattern, but also still something new to learn from, with working the herringbone stitch in a round. In fact, I want to make a pouch with her pattern as-is, so maybe I'll make one for my own use (or for someone) at a later date.

For this zongzi amigurumi, I modified her pattern, making it smaller in size with a 2.5mm crochet hook, single crochet stitches, and less stitches per row. As such, with the modifications, the pattern ended up as:

Dumpling
Using a 2.5mm hook and green yarn,
R1. Ch 21, from the 2nd ch from hook, 19 sc, 3 sc in the last ch, rotate and work along the other side of the ch: 18 sc, 2 sc in the 1st ch (the turning ch). [42]
R2-20 (19 rounds). 42 sc. [42]
Fasten off and leave a long tail for sewing.

To complete:
1. First, form the triangular pyramid shape of the amigurumi by matching up the first st with the 22nd st of Round 20, then align the remaining sts together. Pin in place.
2. Using the yarn tail and a yarn needle, whip stitch through both loops of the sts to close the work. Stuff well before closing the amigurumi completely. Secure and hide the end inside the work.
3. Tie a piece of raffia or twine or string around the amigurumi.
For this amigurumi, I used Scheepjes Catona No.395 Willow, Fibra Natura raffia 116-02 (Natural).

Zongzi (bak chang) amigurumi for the Double Fifth.

Mine is a rather plain, dull-coloured zongzi, which I wanted it to resemble the real item. But others have made cuter and more colourful ones; for e.g. check out the super adorable bak chang delicacy amigurumi pattern by Tiny Rabbit Hole.

Now, I'm going to satisfy my craving and eat not one, but two bak chang for my dinner today. So, Kim Choo金珠 Kueh Chang is a bak chang institution in Singapore, and is one of the go-to places for traditional Nonya chang and bak chang in Singapore. It is often considered one of the best bak chang places in Singapore, alongside the other bak chang institutions Hoo Kee和記 (around since 1948, now 3rd generation), and Thye Moh Chan泰茂栈 for Teochew chang (around since 1943). No joke considering the stiff competition each year.

Kim Choo Nonya chang. I love their aromatic and generously-filled Nonya chang.

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Thank you for stopping by. I hope you have fun making these dumplings. As with all my other patterns, I would love to see how your finished items turned out, so please tag me with my Instagram handle @yotsuba_blythes.

The pattern and images herein are not for commercial use, sale or distribution without the express permission of their respective owners. If you wish to share the pattern and my modifications, please link to the original by Xiao Shi Mei小师妹 and this post. Thank you.