Zongzi are a traditional Chinese food made during the Dragon Boat Festival. To make them bamboo leaves are stuffed with glutinous rice and a filling of your choice and are cooked by steaming. They can be sweet or savoury - in this recipe I have used precooked BBQ pork to cut down on the prep time!
3 cups Royal Umbrella short grain sticky rice (RGL1)
1 packet of dried bamboo leaves (BAMBL)
300 grams of BBQ pork
2 tablespoon Suree dark soy sauce (SOYDARK)
1 teaspoon salt (SALTI1)
1 teaspoon sugar (SUGSP)
1/2 teaspoon ground white pepper (PEPWHIG)
1/2 cup blanched peanuts (PEANBL1)
Kitchen twine to tie the zongzi
1 large bamboo steamer (STEAMER12)
Soak the rice overnight. The next day, drain completely.
Boil bamboo leaves for 10 minutes. Rinse well then place them in a large bowl filled with water until you need them.
Boil peanuts for 10 minutes, then drain well.
Chop the pork into small pieces and add peanuts, soy, salt, sugar and white pepper. Mix well.
Now you are ready to wrap these delectable bundles! I recommend checking out a couple of Youtube videos to get the hang of it.
Remember to cut at least two centimetres off the bottom of every leaf you use and be generous with the pork filling!
To cook the zongi steam for 90 minutes in a large steamer.
They should be enjoyed while steaming hot and are best eaten within a couple of days.
Ingredients you can buy here:
|Product Code||Title||Price||Add to Lists||Add to Order||In Stock|
|RGL1||Rice glutinous white royal umbrella||$0.00|
|BAMBL||Dried bamboo leaves||$0.00|
|SOYDARK||Soy sauce dark suree||$0.00|
|SUGSP||Sugar white a1 stand up pouch||$0.00|
|PEPWHIG||Pepper white ground essente stand up pouch||$0.00|
|PEANBL1||Peanuts blanched kernel whole||$0.00|
|STEAMER12||Bamboo steamer 12 inch||$0.00|