Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽. 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! Preparing the savory zongzi version: The glutinous rice, shiitake mushrooms, and dried bamboo leaves should be soaked overnight.

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. You can cook Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 using 10 ingredients and 5 steps. Here is how you achieve it.

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

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

This time I made the real Cantonese version of savoury rice dumpling. Just the way Grandaunty used to. 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.

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..

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. Zongzi made with glutinous rice is sticky in nature, so it will be sticky when eaten using hands.