How to Cook Yummy Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽

Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽. 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. Zongzi is basically glutinous rice with sweet or savoury fillings wrapped in bamboo or reed leaves. Warm the oats and rice together with a tablespoon or two of water in a small, heavy saucepan or in the microwave, until rather hot.

We also have a Shanghai Zongzi. 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. 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

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

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 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.

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

1. 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..
2. Soak the leaves in cold water, pressed down, for 24 hours. Wash each leave after soaking..
3. 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..
4. Wrap up zongzi and tie each well with straws or cotton twine. Each at about 5 oz in final weight..
5. Pressure cook for 2 hours on high pressure. Choose natural release and keep warm function. The longer it cooks, the better it tastes..

Teochew bak chang has both sweet and savory filling. 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. Broadly speaking, zongzi is divided into sweet and savory type. The sweet ones were traditionally found in Northern China while the savory ones were more common in Southern China. These sweet rice dumplings are gooey, sweet, and infused with the nice grassy aroma of the bamboo leaves.