Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, guilt free brown rice zongzi (sweet and savory versions) 糙米甜、咸粽. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Chinese people eat sticky rice / glutinous rice dumpling (粽子zong zi） during dragon boat festival (端午节 duan wu jie). There are a few different ingredients to. In case you are looking for the savory version of zongzi, be Lye water is also used to make Eastern European breads, such as bagels and pretzels and Chinese mooncakes to help them develop a richer brown surface This zongzi really is more about the texture, as the rice filling is not heavily flavored. Chinese Sweet Rice Dumpling, Alkaline Dumpling - Indochine Kitchen.
Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. 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 cook it.
The ingredients needed to make Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽:
- Take Sweet filling version
- Make ready 4 cups brown rice
- Take 1/4 cup black rice
- Get 10 red jujubes
- Prepare 20 bamboo wrapping leaves
- Get Savoury filling version
- Get 4 cups brown rice
- Prepare 10 pieces dry aged or soy sauce marinated pork belly
- Get 10 roasted chestnuts
- Make ready 20 bamboo wrapping leaves
After being cooked in water, all the ingredients stick together and stay in a particular shape when Obviously sweet and savoury Zongzi are very different in taste, but I think they are equally delicious! 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. The long bamboo leaves are filled with either sweet or savory ingredients, and often made and enjoyed by families in the weeks leading. These savory sticky pork rice dumplings, known as pork zongzi, are a tasty treat and a perfect signature summer festival food!
Steps to make Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽:
- 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.
The long bamboo leaves are filled with either sweet or savory ingredients, and often made and enjoyed by families in the weeks leading. These savory sticky pork rice dumplings, known as pork zongzi, are a tasty treat and a perfect signature summer festival food! If using long grain sweet rice, the rice will lump together and form a uniform mass. Unfortunately, sometimes you cannot tell the difference between short and long grain. They may be different from filling, taste and shape.
So that’s going to wrap this up for this exceptional food guilt free brown rice zongzi (sweet and savory versions) 糙米甜、咸粽 recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
