How to Prepare Tasty Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽

Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽. 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! They can be savory or sweet, and everyone has their favorite flavors.

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. Teochew bak chang has both sweet and savory filling. 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 achieve it.

Ingredients of Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽

1. It's of Sweet filling version.
2. Prepare 4 cups of brown rice.
3. It's 1/4 cup of black rice.
4. Prepare 10 of red jujubes.
5. It's 20 of bamboo wrapping leaves.
6. It's of Savoury filling version.
7. Prepare 4 cups of brown rice.
8. Prepare 10 pieces of dry aged or soy sauce marinated pork belly.
9. You need 10 of roasted chestnuts.
10. Prepare 20 of bamboo wrapping leaves.

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. Savory Rice Savory Snacks Veggie Recipes Asian Recipes Cooking Recipes Sweet Recipes Tamales Rice Dumplings Recipe Group Meals. 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. 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.

Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 instructions

1. 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..
2. Soak the leaves in cold water, pressed down, for 24 hours. Wash each leave after soaking..
3. 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..
4. Wrap up zongzi and tie each well with straws or cotton twine. Each at about 5 oz in final weight..
5. Pressure cook for 2 hours on high pressure. Choose natural release and keep warm function. The longer it cooks, the better it tastes..

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. These sweet rice dumplings are gooey, sweet, and infused with the nice grassy aroma of the bamboo leaves. Learn the traditional Chinese cooking method in The savory zongzi are filled salted or chashu pork, salted egg, fish, chicken, mushrooms, or beans. Just like for dumpling fillings, there are. Broadly speaking, zongzi is divided into sweet and savory type.