Bacang (肉粽) or Zongzi (粽子) has already been well-known in Indonesia along with Chinese immigrations hundred years ago. Then, the dish -which is still one roof with lemper, lontong, arem-arem etc- derives into two versions in accordance to the condition and religious reason. The first is surely traditional bacang which in many ocassions is filled with pork, meanwhile the second one is halal version as bacang also loved by locals and -similar to lumpia- modified by replacing pork to chicken/mushroom or could be vegetarian.
I bought two bacang at Cabe Festival for Peh Cun in Tangerang old city area. I had one, and it’s enough for my poor tummy in the fasting month.
From the sweetest empty bacang (kwee cang) to the hottest one with more chillies.
Tangerang, 14 June 2016