Thank you so much for sharing your memories, Yen. Good luck making your Joong this year! ~Wes

My parents used to make 300+ joongs each year to distribute to his EIGHT siblings (thank god I have only three! ). They bought a huge pot just to cook the joongs once a year. My mum would wake up at 3am to wrap the joong and my dad will be in charge of cooking it. Preparations started a week before the actual event… That was more than twelve years ago. Dad passed and mum is immobile. That huge pot reminds me of my mum’s nyonya Joong (sweet version) each time I see it.

I wanted to make it but my grand-auntie who lives nearby always give me a few which is enough to satisfy my cravings. There is one shop in Singapore selling Joongs exactly like those my mum used to make. Unfortunately, now that I am relocated back to Malaysia and travelling involves too much effort and dangerous; I have to make my own, ha!

I learned to wrap joong using sands when I was about twelve years old. I started with wrapping mini plain joongs for prayers.

Now that Malaysia is still under lockdown, I am tired of making breads and my brother kept hinting that I haven’t fulfilled my promise to make joongs for the past couple of years, I’m going to use your crock pot method to cook joong overnight. I will also cook another batch using pressure cooker just so I can compare the taste. I suspect the crock pot method joong will be tastier.

I’ve never tasted joongs with mungbean, it look so interesting. Will do that next.

Cheers.

Love it! Thanks for sharing that variation! ~Wes

Thank you for sharing that wonderful memory, Anne. Sounds like she paid a lot of loving attention to that work! ~Wes

Wow, that sounds incredible! Does the pressure cooker replace the longer (several hours) cooking times in my version? How long do you have to cook afterwards to reheat? ~Wes

I’m so pleased, Evelyn. I love eating them this time of year, when it’s chilly and wet outside. Wonderful breakfast or lunch. ~Wes