Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽. They can be savory or sweet, and everyone has their favorite flavors. Bill pretty much only likes the zongzi recipe we're posting here today—with salty duck Also, don't miss our post on Jianshui Zong Alkaline Rice Dumplings if you are looking for the sweet version. We also have a Shanghai Zongzi.
Zongzi made with glutinous rice is sticky in nature, so it will be sticky when eaten using hands. Some Chinese believe that the deceased person isn't aware Even though my mom's family is Teochew, but I've never tasted Teochew bak chang before. Zongzi ([tsʊ̂ŋ.tsɨ]; Chinese: 粽子) or simply zong (also pronounced as "Zhong" in Cantonese) is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in. You can have Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 using 10 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽
- It’s of Sweet filling version.
- It’s 4 cups of brown rice.
- It’s 1/4 cup of black rice.
- You need 10 of red jujubes.
- Prepare 20 of bamboo wrapping leaves.
- Prepare of Savoury filling version.
- Prepare 4 cups of brown rice.
- You need 10 pieces of dry aged or soy sauce marinated pork belly.
- You need 10 of roasted chestnuts.
- You need 20 of bamboo wrapping leaves.
A savoury Zongzi (Sticky rice dumpling) filled with pork and mushroom. With this informative recipe you will make sweet and savoury Zongzi, Chinese sticky rice dumplings, with ease. Zongzi (Cantonese Style) – fill with redbean for vegetarian version. The leaf-wrapped sticky rice dumplings zongzi (in Mandarin) or joong (Cantonese) are a snack enjoyed year-round in China, though they are especially popular in the spring.
Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 instructions
- Soak rice in two container for 24 hours ahead of the time to sprout. This method not only improves the texture but also boosts nutritional value tremendously..
- Soak the leaves in cold water, pressed down, for 24 hours. Wash each leave after soaking..
- Be creative with stuffing materials. My favorite savory stuffing is dry aged pork belly or marinated pork belly. You can use marinated chicken, mushroom or anything with deep rich flavors. For sweet version, I didn't use added sugar, simply put in a jujube, you can use other dried fruits such as dates, mulberry or longan. Plain rice is always a classic..
- Wrap up zongzi and tie each well with straws or cotton twine. Each at about 5 oz in final weight..
- Pressure cook for 2 hours on high pressure. Choose natural release and keep warm function. The longer it cooks, the better it tastes..
Warm the oats and rice together with a tablespoon or two of water in a small, heavy saucepan or in the microwave, until rather hot. These sweet rice dumplings are gooey, sweet, and infused with the nice grassy aroma of the bamboo leaves. Learn the traditional Chinese cooking method in The savory zongzi are filled salted or chashu pork, salted egg, fish, chicken, mushrooms, or beans. Just like for dumpling fillings, there are. Broadly speaking, zongzi is divided into sweet and savory type.