I’ll be trying out their tips next time for sure! ( Log Out /  Ingredients: No measurements here, folks. They also freeze wonderfully, which you know you’ll be glad of when you look down and realize you just made 45 zongzi..yeah. *clearly most of mine didn’t actually look like the one above. Grasp the right edge about 1/3 of the way up the leaf and fold the stem end (henceforth called the bottom) in a triangle motion up towards the top. This is a snacky-type-thing called zongzi (pronounced dzong-zuh..kind of..my pronunciation is horrible), and  they are basically sticky rice and some kind of filling wrapped up in reed leaves and boiled. Copyright ©  2010-2020 Freepik Company S.L. Spoon it into a bowl and pour the remaining sauce/liquid into the sticky rice for flavor. I’m guessing they have them in Chinatown, they may have them at asian markets but I’m not entirely sure. I promised you some real Chinese food and here it is! They are not at all difficult, but there is a certain technique to it, and they are rather time consuming. Pack more rice on top to fill the triangle to the top. Either way, you will cook the zongzi at a boil for about 3 hours or until they are soft to the touch. Then rinse and dry. * No problem. What better way to celebrate this holiday than with this savory treat? Dragon Boat Festival or 端午節 would not be complete without these delicious triangles of rice steamed in leaves. yeah they had a lot of similar things in Thailand too. Whoo! Fill a large rice cooker, a heavy bottomed pot with a lid, or a pressure cooker with your zongzi and enough water to cover them completely. Such an awesome post, Erin!! Fill the pocket with rice and bean mixture. You just made your first zongzi!! If using extra filling, (meat or dates. https://www.freepik.com/premium-photo/dried-bamboo-leaves-brown-zongzi-recipe_3811882.htm. Fold over the excess top part of the leaves, folding very tightly and ensuring the two top corners close. The leaves should overlap but leave about an inch on either side un-overlapped. Change ), You are commenting using your Facebook account. The night before: Soak the bamboo leaves in water for overnight. Grab an extra leaf and put it, shiny (top) side down and wrap it up to patch the hole. I think you could also use Ti leaves or banana leaves though. Push the front of your pocket back until it is touching the other leaves. They aren’t high maintenance but you don’t want the rice to pop out of the wrapper!). I’m a little leery of Chinatown and I don’t think I’ve ever seen them at at Nijiya or Don Quijote… I will definitely be trying to make these this year:). More info, You have a commercial license for this resource as a Premium user. Might not be traditional, but it would still work! Change ), You are commenting using your Facebook account. We used red beans (adzuki beans); which is typical for a sweet zongzi. I can’t believe you know how to make it I’ve never tried! My kids are picky eaters, but the novelty of this dish interests them to get involved and try it. If you have too much rice, it will squeeze out the top; simply brush any excess rice away. I am hoping the pictures will be less confusing than the words. (don’t soak the meat. I hope you try it out! ( Log Out /  They should be soft and pliable; rinse them again just before use.Soak the rice for 3 hours by placing it in a bowl and covering it completely with water. Once fully cooked, remove from hot water and place in a bowl of cold water until cool enough to handle. Add a pinch of salt. Pingback: zong zi, bamboo wrapped sticky rice –. So. Any long leaves that are nontoxic should probably work is my guess. This is week #2 of Tiny Chinese Homeschool’s Dragon Boat Festival Virtual Celebration! ( Log Out /  The leaves need to be soaked in water for at least 12 and preferably 24-48 hours. Download this Premium Photo about Dried bamboo leaves in brown for zongzi recipe, and discover more than 5 Million Professional Stock Photos on Freepik Thanks for showing us how to wrap the zongzi. You can also buy these at an asian market, they come dried, or you can find them. Change ), You are commenting using your Twitter account. (We used a pressure cooker, so I’m not 100% clear on how long it takes in a rice cooker or pot on the stove. I remember eating these as a kid-we always made them with pork or plain rice and dipped them in sugar, SO good!! Zongzi is traditionally eaten during the Dragon Boat Festival which just so happens to be occuring the weekend after next. Change ), The Story of QuYuan – The History Behind the Dragon Boat Festival – Tiny Chinese Homeschool. Change ), You are commenting using your Google account. Alas, I’ll give the best estimates that I can. I haven’t actually looked for them since I got back to Honolulu.. there must be..). Then set it aside and begin again! This is week #2 of Tiny Chinese Homeschool's Dragon Boat Festival Virtual Celebration! Zòngzi is so delicious! Fold over and bind with string. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Which is tough for me because I do so love exact measurements. ( Log Out /  What’s that? It is an ambitious recipe, but worth a try. Zongzi will last in the fridge for 3-4 days. ( Log Out /  It’s one of my son’s favorite dishes. Soak bamboo leaves in water. Rinse sticky rice. Take one bamboo leaf and fold it into a cupped triangle. Thanks. Hope you and your family love it! Change ), You are commenting using your Twitter account. These are one of my favorite things I’ve eaten so far in China, and I can’t wait to try all kinds of different combinations when I get home. If using a heavy pot, set it on medium-high heat and bring to a boil. If you are using a pressure cooker, it will only take about a half an hour. This will be a bit different than my normal recipes; I’m going to post it all in pictures so you can visualize what should be happening when! Contact, Unlock this file and gain unlimited access to over 9,371,000 Premium resources, Go Premium and you will receive the commercial license. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. If they don’t close, you may have too much filling. The rice breaks open with a curtain of steam and sweet aroma of meat and mushrooms. Tie very tightly with string, paying special attention to the corners. Down to business. If you are using red beans in your zongzi, soak the beans with the rice. Serves: 12 zongzi Prep time: overnight and Cook time: 2 hours. They are tastier than that description might sound. Wonder if you can make it lighter some we know how you did the first fold and re-post them. Reed leaves. Change ). However the first 5 pictures are too dark. You can make them salty (usually with some kind of pork inside) or sweet (with red beans, or corn or nuts or whatever you like, really). ( Log Out /  Our License Allows you to use the content: Free for personal and commercial purpose with attribution. Continue wrapping the tops of the leaves around the packet. awesome! So you can make these and have your own little celebration at home! Because it was my first time. All rights reserved. Zongzi is traditionally eaten during… and I’m not very skilled at making things ‘pretty’. This is a snacky-type-thing called zongzi (pronounced dzong-zuh..kind of..my pronunciation is horrible), and they are basically sticky rice and some kind of filling wrapped up in reed leaves and boiled. While traditional zongzi are wrapped in bamboo leaves, [9] the leaves of lotus , [10] reed , [11] maize , banana , [12] canna , shell ginger and pandan sometimes are used as substitutes in other countries. Set aside. Thanks! We eat this all the time, too (well a Vietnamese version but I’m sure it’s probably exactly the same). Spoon some rice/peanut mixture to fill the bottom of the triangle. Can’t wait to hear all about China… food and everything else! The rice has a special flavor from being steamed in bamboo leaves. Definitely giving it a shot sometime soon…. They are tastier than that description might sound. For more tips on zongzi making check out this link, which has tips on how to make them a bit larger; something we failed at. Or maybe 5. So. I would start checking after about an hour and check every half hour or so. You cook these for so long that I think they should be okay.. haha! That will be great. Add a heaping spoonful of pork/dried bean curd/shallot/mushroom mix. Support My kids are picky eaters, but the novelty of this dish interests them to get… ( Log Out /