Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, guilt free brown rice zongzi (sweet and savory versions) 糙米甜、咸粽. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 is something which I have loved my entire life. They are nice and they look fantastic.
They can be savory or sweet, and everyone has their favorite flavors. Bill pretty much only likes the zongzi recipe we're posting here today—with salty duck Also, don't miss our post on Jianshui Zong Alkaline Rice Dumplings if you are looking for the sweet version. We also have a Shanghai Zongzi.
To begin with this recipe, we have to prepare a few components. 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 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
- Get 4 cups brown rice
- Take 1/4 cup black rice
- Take 10 red jujubes
- Prepare 20 bamboo wrapping leaves
- Get Savoury filling version
- Prepare 4 cups brown rice
- Take 10 pieces dry aged or soy sauce marinated pork belly
- Make ready 10 roasted chestnuts
- Prepare 20 bamboo wrapping leaves
Teochew bak chang has both sweet and savory filling. A savoury Zongzi (Sticky rice dumpling) filled with pork and mushroom. With this informative recipe you will make sweet and savoury Zongzi, Chinese sticky rice dumplings, with ease. Zongzi (Cantonese Style) - fill with redbean for vegetarian version.
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.
A sweet version is made by filling the glutinous rice with mung beans and banana. Fermented rice cake and black lentils are steamed into a savory cake called idli, and then bound together with A savory snack from Indonesia, the lemper is made of glutinous rice cooked with coconut milk and filled. 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. The long bamboo leaves are filled with either sweet or savory ingredients, and often made and enjoyed by families in the weeks leading. 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.
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 your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
