Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, guilt free brown rice zongzi (sweet and savory versions) 糙米甜、咸粽. One of my favorites. For mine, I am going to 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 popular of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 is something that I have loved my whole life. They’re fine and they look wonderful.
【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. 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! 好神奇﹗從糙米提煉糖 天然甜味劑 自製糙米糖漿 Homemade Brown Rice Syrup Recipe. 自製薄脆蝦片 真蝦味免油炸 沒麩質 Homemade Shrimp Cracker Recipe Gluten Free.
To get started with this particular recipe, we must prepare a few ingredients. 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:
- Take Sweet filling version
- Make ready 4 cups brown rice
- Prepare 1/4 cup black rice
- Take 10 red jujubes
- Make ready 20 bamboo wrapping leaves
- Get Savoury filling version
- Get 4 cups brown rice
- Take 10 pieces dry aged or soy sauce marinated pork belly
- Make ready 10 roasted chestnuts
- Get 20 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.
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.
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.
So that’s going to wrap it up for 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’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
