Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, guilt free brown rice zongzi (sweet and savory versions) 糙米甜、咸粽. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Cantonese Savory Glutinous Rice Dumplings/Zongzi (绮藉��) - Life is Great. Adventures from the tiny kitchen of a Malaysian woman who loves to eat. See recipes for Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 too. So do feel free to correct me if there are any inaccuracies in my explanations/descriptions of the food.
Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 is something which I’ve loved my entire life.
To begin with this recipe, we must first 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 cook it.
The ingredients needed to make Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽:
- Make ready Sweet filling version
- Get 4 cups brown rice
- Make ready 1/4 cup black rice
- Prepare 10 red jujubes
- Get 20 bamboo wrapping leaves
- Prepare Savoury filling version
- Get 4 cups brown rice
- Take 10 pieces dry aged or soy sauce marinated pork belly
- Get 10 roasted chestnuts
- Take 20 bamboo wrapping leaves
The little sister of the big and savory rice dumpling is the sweet rice dumpling, also known as alkaline dumpling, or kee-chang. This time I made the real Cantonese version of savoury rice dumpling. 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.
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.
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. 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.
So that is going to wrap it up for this exceptional food guilt free brown rice zongzi (sweet and savory versions) 糙米甜、咸粽 recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
