How to store longer and recook Machang

Pork Sticky RiceB93A1E22-7296-4C02-840D-5F3D2B4AB291Machang

I just realized I posted about machang, those Chinese pandan leaves wrapped sticky rice cakes you may have seen in specialty stores in any Chinatown in the world, but I never really mentioned how to make them last longer to save you on trips to the store, especially if you live in the province. But in my hometown of Laoag,  machang is on the Macy’s Diner menu, but because my husband knows where to buy it by the dozen in Manila, he not only saves time, but money as well.

Now that I’ve been living a schizo life in LA, I actually don’t have much time for too many things such as going to the Kang Kang Food Court, in Alhambra, where machang (zongzi, bah-chang, jung, dong, Chinese suman, or however you call the sticky rice cake) tastes like the one I’ve grown up eating in the Philippines, however, I can bring home a bunch, store them and enjoy them later like they are newly made.


Machang can stay in the fridge for up to 3 days, and beyond that, store them in the freezer. To recook frozen machang, straight from the freezer, boil it for one hour, a little longer if you are cooking more than one piece. Don’t be impatient and open the lid frequently. For cold machang, boil for 20 minutes. Unwrap before serving.

Guaranteed, it will taste as fresh as the day you bought it. Enjoy!


This machang from Kang Kang was insanely good!

Til my next post.


Machang, for real!

I was sort-of depleted after watching Inception, a total brain workout. When I got home, I checked the refrigerator and found this. It’s a Chinese dish called zongzi, but Chinoys who speak the Hokkien dialect call it machang. It’s like our native suman, except that it is prepared with pork and chicken filling. It’s more like Chinese adobo in taste. Making this sticky rice dish is a laborious process, and the wrapper has to be pandan or bamboo leaves. The dude buys cooked machang in the Ongpin area, from Chinese restaurants or delicatessen shops like Sincerity or Diao Eng Chai. Keeping them in the freezer makes them last longer. It takes one hour, though, to reheat them.

We usually eat ours with Del Monte tomato catsup and chopped garlic. Banana catsup is not a good companion, imo.

Just like suman, there are regional variations. Machang in Singapore is white and tiny. Also in the States. There are all sorts of filling — mushrooms, bean paste, Chinese sausage, salted duck eggs, barbecued pork, etc. The most popular kind in the Philippines is the pork-filled. Several makers in Binondo prefer a combination of pork slices with red beans.

I guess the only restaurant  that serves machang in Laoag is Macy’s Diner, if you wish to try.

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