Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽. 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. Chinese Sweet Rice Dumpling, Alkaline Dumpling - Indochine Kitchen. See related links to what you are looking for.

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! Today, eating this rice dumpling remains as an important tradition among the Chinese. 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 cook it.

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

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

The way of wrapping and the ingredients in the zongzi also varied considerably in different regions. Add more salt to give it a deep savory flavor. It will not be too salty as part of the salt will be absorbed by the rice. They can be savory or sweet, and everyone has their favorite flavors.

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

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..

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