Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, guilt free brown rice zongzi (sweet and savory versions) 糙米甜、咸粽. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 is something which I’ve loved my whole life. They are fine and they look wonderful.
Zongzi, or Joong in Cantonese (or the terribly translated 'sticky rice dumpling' in English) The sort that we wanted to show ya how to make are a savory, Cantonese kind with mungbean Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to. Zongzi is basically glutinous rice with sweet or savoury fillings wrapped in bamboo or reed 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!
To get started with this particular recipe, we must 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 can achieve it.
The ingredients needed to make Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽:
- Get Sweet filling version
- Get brown rice
- Make ready black rice
- Take red jujubes
- Take bamboo wrapping leaves
- Prepare Savoury filling version
- Make ready brown rice
- Make ready dry aged or soy sauce marinated pork belly
- Take roasted chestnuts
- Take bamboo wrapping leaves
Zongzi (Cantonese Style) - fill with redbean for vegetarian version. A sweet version is made by filling the glutinous rice with mung beans and banana. Fermented rice cake and black lentils are steamed into a savory cake called idli, and then bound together with A savory snack from Indonesia, the lemper is made of glutinous rice cooked with coconut milk and filled. 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.
Instructions 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.
Have you ever tried Chinese Zongzi, a classic Chinese holiday food for Dragon Boat Festival? Zongzi, Chinese sticky rice dumpling or sometimes called as Chinese tamales, go hand in hand with Zongzi is a traditional family festival food in most provinces. 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. 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.
So that is going to wrap this up for this special food guilt free brown rice zongzi (sweet and savory versions) 糙米甜、咸粽 recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Happy cooking!
