Kota Kinabalu: A total of 1,000 kochung (sticky rice dumplings) were distributed on Sunday to Carmalite Monastery, Stella Maris Catholic Church and the Gaya Street Sunday Market Hawkers Association with the remainder for the wider community.
About 90 per cent of participants at a kochung-making workshop here over the weekend were non-Chinese, reflecting growing cross-cultural interest in the traditional Chinese delicacy.
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The workshop, organised by Nominated Assemblywoman Grace Lee on Saturday drew around 20 participants, many of whom were making the dumpling for the first time.
The session was led by Sarawakian cook Jasmine Chong, 58, who shared that her journey with kochung began in childhood under her mother’s guidance.
“I learned since I was very young. It’s my mother’s recipe,” she said, adding that she and her siblings used to sell the dumplings to support their schooling.
Now selling online through a platform, Chong said demand has grown, especially during the Dragon Boat Festival season.
“It depends on the season, but there are quite a lot of orders,” she said, expecting more than 2,000 orders this season.
Chong also highlighted the labour-intensive nature of making kochung, which can take up to a whole day from preparation to cooking.
Participants described the experience as both new and practical, adding that they were very happy with the results.
Wennie Ratu, 44, said she was more familiar with Malay dishes such as pulut panggang and kelupis.
“This one uses soy sauce and different ingredients. It’s a new experience, but making it yourself feels more satisfying than buying it,” she said.
Marina Mahmat, 43, said the skill could benefit Muslim communities.
“Now that we know how to make it ourselves, we can ensure it is halal and clean. Maybe one day it can become a business,” she said.
Grace meanwhile found the diverse turnout encouraging.
“This is what unity looks like through food,” she said, hoping that the programme opens up opportunities for small-scale entrepreneurship.
Kochung, typically associated with the Dragon Boat Festival, is now increasingly available year-round through online sales, with prices ranging from RM5 to over RM10 depending on ingredients.
