Hello everybody, welcome to my recipe site. Today I’m gonna show you how to make a special dish, Sticky Rice Dumpling. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.
Sticky Rice Dumpling Recipe. Zongzi (sticky rice dumplings) are traditionally eaten during the Duanwu Festival (Doubler Fifth Festival) which falls on the fifth day of the fifth month of the Chinese lunar calendar, and commonly known as the "Dragon Boat Festival" in English. The festival falls each year on a day in late-May to mid-June in the Western calendar.
You can have Sticky Rice Dumpling using 4 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Sticky Rice Dumpling
Take 5 cups of sticky rice.
Prepare 1 of salted egg yolk.
Make ready of Red bean.
Make ready of Pork or chicken meat.
You will need to stir vigorously to blend.It is important that this is done energetically and quickly.Put in the fillings, ie pork belly, mushroom, chestnut, dried prawns, salted egg (optional) and some fried shallots.Fold over the bamboo leaves forming a pyramid shape.
Sticky Rice Dumpling instructions
Cook pork or chicken in light soy sauce, garlic, black soy sauce. Set aside.
Boil the red bean. Boil also the salted egg. Then just used the yolk.
In a leaf put sticky rice first then mix all ing in the middle then cover with rice again. Tie the leaves tightly so that it will not come out the rice. Steam for 30 to 40 mins.
Add the peanuts to the rice along with the Chinese sausages and scallions. (If adding cooked salted duck egg yolks and/or soaked dried seafood, you can mix them into the rice as well).Sticky Rice Dumplings (Banh It Tran) Here's an easy-to-follow recipe for Sticky Rice Dumplings (Banh It Tran), a popular Vietnamese savory dumpling often enjoyed as a snack or small bite.Vietnamese cuisine is replete with snack foods, small bites and casual eats and these savory dumplings are some of the heartiest and most addicting treats.
Dragon boat racing isn't a tradition in the North-west of China where I grew up.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.Glutinous rice dumplings (aka hom sui gok) combine a savory pork and shrimp filling with a sweet glutinous rice shell.The key to this dish is the glutinous rice flour which creates a dumpling that is chewy and luscious on the inside, yet ever so slightly crispy on the outside.This is one of the first dim sum recipes I made myself.
