Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, guilt free brown rice zongzi (sweet and savory versions) 糙米甜、咸粽. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
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 is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 is something that I’ve loved my whole life. They’re nice and they look wonderful.
Chinese Sweet Rice Dumpling, Alkaline Dumpling - Indochine Kitchen. See related links to what you are looking for. We share." ~ is a free~to~share platform created for the passionate home~bakers.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook 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:
- Get Sweet filling version
- Make ready 4 cups brown rice
- Take 1/4 cup black rice
- Make ready 10 red jujubes
- Prepare 20 bamboo wrapping leaves
- Prepare Savoury filling version
- Get 4 cups brown rice
- Prepare 10 pieces dry aged or soy sauce marinated pork belly
- Get 10 roasted chestnuts
- Prepare 20 bamboo wrapping leaves
Famous for the signature blue rice from blue pea flowers. Cantonese Savory Glutinous Rice Dumplings/Zongzi (粽子). I have several 'mad' dishes lined up to be attempted this year (there's really only six months. Zongzi is basically glutinous rice with sweet or savoury fillings wrapped in bamboo or reed leaves.
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.
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! 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. 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.
So that’s going to wrap it up with 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 more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
