Thank you so much for letting me know, Elyne! My family makes these as well, but without the red bean paste and our family is divided between dipping it in plain white granulated sugar or dipping it in soy sauce. 合口味 MS CHEFS - Red Bean Zongzi. Let’s take a look today. 2 tbsp butter (optional) We reach for maple syrup, since it’s always handy, but agave or honey would also work well! But the outer leaf gets stuck in your teeth. Even after doing a little research, I’m not sure exactly what kind of wood it was and what its exact utility was. Keep stirring. Take out the red bean paste, and divide it into 15 equal-sized balls. I don’t even wait for the holiday to make these :-). I don’t really have much need for lard though, since it can usually be substituted with either butter or cooking oil in the Chinese recipes that do use it. You’ll have to look elsewhere for your dragon boat races, but we do have a pretty special Alkaline zongzi recipe to share with you today as a holiday treat. Calorie breakdown: 8% fat, 71% carbs, 21% protein. Serve the zongzi at room temperature with sugar or the syrup of your choice! Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Thank you for pointing it out ;-). If you like it sweeter, use 1 cup instead. Any syrup of your choice will do–even simple syrup! And this Jianshui Zong (Gan Sui or Kansui joong in Cantonese) stood out from that dimsum meal, because you really don’t see this special Cantonese classic everyday. If a tiny amount remains, keep pushing the whistle gently to release all the steam. For more information on this ingredient, check out our full post on potassium carbonate/lye water. Lye water is also used to make Eastern European breads, such as bagels and pretzels and Chinese mooncakes to help them develop a richer brown surface during cooking.”. Put water in the pressure cooker. 7. Now, you have two choices, chunky red bean paste or smooth. I asked my mom about the wood and she couldn’t remember the proper name of it but she said to go to a Chinese herbalist, ask for the “mook sum” (wooden heart) for gan sui joong and they’d know what it is. Shared them with friends to enjoy. Add the sugar (about 1/2 cup or to taste) early in the cooking process so it has a chance to fully dissolve.

I do read/receive email from that ID If it mashes and is soft, it is ready. Wash the glutinous rice and red beans with water. These alkaline rice dumplings could have been a lost art but now you can reliably make these Jiansui zong rice dumplings at home! Daily Goals.

Don’t be tempted to add room temperature water, as this will affect the cooking time. Change ), You are commenting using your Twitter account. My local Asian store only carried banana leaves (not bamboo leaves). zongzi but these look pretty darn good to me. Check the water levels periodically, replenishing the pot with boiling water when the waterline falls below the top of zongzi. 4 / 67g left. This is really quite easy to make in a pressure cooker. Hi Alberto, I have not used banana leaves in cooking. As always when I set you readers loose on a tricky recipe, here are some cooking tips to keep in mind when making these Jianshui Zong Alkaline Rice Dumplings: Soak the red beans in water for 2 to 3 hours, then rinse off and drain. I had to soften them a little, then fold in half to soak. The Jianshui Zong turned out very yummy. Let cool for about 1 hour before opening, so that they better hold their shape. Travelers take note, because Shenzhen is where we had some of the best dim sum experiences *of our lives*. Soak in the water overnight. Subscribe to our email list and/or follow us on Instagram, Pinterest, and Facebook. *Percent Daily Values are based on a 2,000 calorie diet. Make sure there is no opening. I haven’t tried the non-pressure cooker method though, so I don’t really know the correct cooking time. 4. Take out the zongzi and drain.

Also, check every 15 minutes or so to make sure the water did not evaporate. Yay! Cover with 2 inches of water over the beans and simmer 1-1 ½ hours till beans have softened. They don’t have to be totally mashed yet, but still mash them. 1/4 teaspoon salt Boil the reed leaves and straw rope in hot water for 10 minutes and remove. My family prefers most desserts less sweet.) It might be hard to soak since the large ones are extremely large. The paste is done once it “stays” in place rather than oozing across the pan.

This year, our Duanwu festival falls on 9 th this July.

Thank you so much for your input, Elyne :-). Hmmm maybe there is another way? Hi Judy. 4. It’s just too hard to find smaller ones. 6.

Cook time: 2 hours, For the bamboo leaves: Filed Under: Dessert & Sweets, Dim Sum, Dumplings & Wontons, Recipes, Rice, Your email address will not be published.

Ingredients: And of course also how to make zongzi, the most common food eaten during the Duanwu Festival!

Holding the leaves together, flip them over and fold them in half horizontally, away from you. Change ), You are commenting using your Facebook account. Thanks for recipe . Although the information provided on this site is presented in good faith and believed to be correct, FatSecret makes no representations or warranties as to its completeness or accuracy and all information, including nutritional values, is used by you at your own risk.

Your choice Be very careful! In short, it boils down to three things: selection, authenticity, and affordability! Sodium 2,298g. Now cover and put over high heat, bring to pressure (very loud). Add sugar, salt, oil & slaked glutinous rice flour, mix until blended. Mix together. Basically you cannot hear any noise from the pressure cooker at all anymore. Check the water levels periodically, replenishing the pot with boiling water when the waterline falls below the top of zongzi. They are boiling as I am writing this note.

You can sprinkle with sugar or honey if you want it more sweet. Basically you cannot hear any noise from the pressure cooker at all anymore. I have an update! If I had to guess, I’d cut them in a long strips about 3.5″ wide for small zongzi and 5″ wide for larger zongzi. Red bean and date zongzi is a famous dish for Beijing people.Beijing people often use it for meals.How to make red bean and date zongzi.

As it cools, it quickly becomes firmer. Asian Home Cooking with CiCi Li - CiCiLi.tv - A Gateway to Culture Through Food, Things You Must Do in Riga Latvia Eastern Europe, Serves: 12 zongzi Be the first to get exclusive recipes straight to your email. Be sure to sturdy to prevent the glutinous rice from leaking out during the cooking process. How to Grow Mustard Microgreens in Water. Stir-fry over medium to medium-high heat constantly stirring until it is thick enough. Chunky is a lot easier and you don’t have to clean a blender. 20 to 30 sheets dried or fresh bamboo leaves (or reed or banana leaves) (*see footnote) 2 cups (400 grams) glutinous rice; 1 cup homemade red bean paste (or a packaged one from a Chinese market) Cotton twine or narrow stalks to tie the zongzi; Instructions. Yes, actually my Indian-MidEastern-Asian-Latin grocery store I shop at has lard in giant gallon buckets. That’s why all of them look different XD Add 1 cup of sugar and use an immersion blender to blend everything until smooth.). In a large pot, arrange the zongzi neatly, and fill the pot with water–about 1-inch above the top of the zongzi.

So happy I was able to make this for my family and brought back so many joyful memories ❤️, Thank you, Judy, it did the same for me. Rinse and drain. Thankfully, they provide floss for you too!” (If you don’t get it, the floss is the string used to tie the zongzi.)

Don’t wrap the twine too tightly when securing the bamboo leaves, as the rice needs room to expand when cooking.

If you are too lazy to read the step-by-step instruction a few paragraphs below. What Should You Know About Healthy Chinese Food Options Take Out? For the pot of water in which the joong is be boiled in, the recipe lists 1/2 teaspoon lye to be added to the water. Let cool. To thicken, turn the heat to high and cook for about 15 minutes, stirring constantly. Rinse the glutinous rice. And this Jianshui Zong (Gan Sui or Kansui joong in Cantonese) stood out from that dimsum meal, because you really don’t see this special Cantonese classic everyday. or more for texture? 1 tablespoon sugar Author: Maggie Zhu. Pronounced “Gan Sui Jong” in Cantonese dialect, these rice dumplings are served with sugar or syrup, often as a breakfast or dim sum item. I was reading a historic recipe (okay, it was from A Feast of Ice and Fire, the official Game of Thrones cookbook) and powdered sandalwood is mentioned as a food colouring and subtle flavouring spice used in historic cooking so I thought, “I wonder…” I googled the image and the wood at the centre of lye water zongzi is sandalwood!

2. When it has cooled mostly, you can cover it and store in the fridge. 76 / 2,000 cal left. The fillings of fresh meat, red bean paste and egg yolk are popular. The oil will prevent the sticky rice from sticking to the bamboo leaves when you unwrap them. Bring back to a boil.