Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going 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. For mine, I am going to 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 foods on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 is something that I have loved my whole life.
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.
To get started with this recipe, we must 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 that.
The ingredients needed to make Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽:
- Get Sweet filling version
- Take 4 cups brown rice
- Prepare 1/4 cup black rice
- Prepare 10 red jujubes
- Prepare 20 bamboo wrapping leaves
- Make ready Savoury filling version
- Make ready 4 cups brown rice
- Prepare 10 pieces dry aged or soy sauce marinated pork belly
- Get 10 roasted chestnuts
- Make ready 20 bamboo wrapping leaves
There are mainly two tastes to zongzi: sweet and savory. Nowadays people even make zongzi with mixed swwet and savory fillings. Chinese Sweet Rice Dumpling, Alkaline Dumpling - Indochine Kitchen. See related links to what you are looking for.
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.
This time I made the real Cantonese version of savoury rice dumpling. Just the way Grandaunty used to. 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.
So that is going to wrap this 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 reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
