Easy Way to Make Appetizing Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽

Hey everyone, it’s Clark, I hope you are having an amazing day. Today I’m gonna show you a way to prepare a special dish, Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 Recipe. 【Eng Sub】糙米酵母黑糖糕 純米做 天然發酵 Brown Rice Steamed Cake Recipe. Zongzi is basically glutinous rice with sweet or savoury fillings wrapped in bamboo or reed leaves.

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 that.

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

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

Nowadays people even make zongzi with mixed swwet and savory fillings.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.

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..

We also have a Shanghai Zongzi.Zongzi is a traditional Chinese food, and it is the most popular food of the Dragon Boat Festival,made of glutinous rice stuffed with different fillings.There are mainly two tastes to zongzi: sweet and savory.

To make the savory leaf wrapped rice version, the glutinous rice, shiitake mushrooms, and bamboo leaves should be soaked overnight while the pork belly should be cut into For those curious about the ingredients for both versions (savory or sweet) of our delectable zongzi, this is especially for you.Cantonese zongzi rice is packed in more densely and the filling may contain up to six ingredients.The classic Shanghai sweet version is made of white glutinous rice with a deep-red pureed red-bean filling.Whichever the version, unbinding a hot zongzi is in itself a sensory experience.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.