Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, guilt free brown rice zongzi (sweet and savory versions) 糙米甜、咸粽. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look 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. 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!
Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re 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 get started with this recipe, we have to first 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 can achieve it.
The ingredients needed to make Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽:
- Make ready Sweet filling version
- Make ready 4 cups brown rice
- Take 1/4 cup black rice
- Prepare 10 red jujubes
- Make ready 20 bamboo wrapping leaves
- Make ready Savoury filling version
- Take 4 cups brown rice
- Make ready 10 pieces dry aged or soy sauce marinated pork belly
- Prepare 10 roasted chestnuts
- Take 20 bamboo wrapping leaves
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. Today, eating this rice dumpling remains as an important tradition among the Chinese. The way of wrapping and the ingredients in the zongzi also varied considerably in different regions.
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.
Add more salt to give it a deep savory flavor. It will not be too salty as part of the salt will be absorbed by the rice. 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. 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.
So that’s going to wrap it up for this special food guilt free brown rice zongzi (sweet and savory versions) 糙米甜、咸粽 recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
