Chinese Sweet Rice Dumplings Recipe

CantoneseStyle Zongzi (Rice Dumplings) The Woks …

WEBMay 27, 2015 · Fill the pot with cold water, until the zongzi are submerged. Place the pot on the stove over medium high heat. Once the water boils, …

Rating: 4.6/5(21)
1. First, soak the leaves overnight. The next day, wash and rinse each leaf front and back, keeping them in a large bowl or tub of water until wrapping time so they don’t dry out.
2. Soak the sweet rice overnight. The next day, drain completely. Mix the soaked, uncooked rice with 2 tablespoons light soy sauce and 2 teaspoons salt in a large bowl and set aside.
3. Soak the peanuts overnight. The next day, boil for 5 minutes, drain, and set aside.
4. In a bowl, toss the pork belly with 2 teaspoons light soy sauce, 1/2 teaspoons sugar, 2 teaspoons shaoxing wine, 1/2 teaspoon salt, and white pepper. Marinate overnight. The goal of this step is to make the pork belly slightly too salty, because the rice will absorb the excess salt, giving the zongzi its distinctive savory, umami flavor.

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Tang Yuan (Sweet Rice Balls with Black Sesame Filling)

WEBFeb 19, 2021 · Tang Yuan Recipe Instructions. In a food processor or blender, finely grind the roasted black sesame seeds.Add the caster …

Rating: 4.7/5(24)
1. In a food processor or blender, finely grind the sesame seeds. Add the caster sugar and use a spatula to mix together in the food processor a bit. Then add the butter and pulse for 10 seconds at a time until the mixture is well combined. Scoop everything out into a bowl and put in the refrigerator for about 30 minutes. The purpose of this cooling process is to harden the mixture slightly for easy handling later.
2. While the filling is cooling, make the dough. Put the sweet rice flour into a mixing bowl. Slowly add in the warm water, while stirring to form a dough. The dough can’t be too wet, or it will not hold its shape. Cover with a damp towel.
3. Now boil some water in a small pot, take out a small piece of the dough, about 1” in diameter. Add it to the boiling water and cook the piece of dough until it floats. Scoop it out and add it to the rest of the dough. Mix the two parts together until the dough is soft and smooth. Divide the dough into 12 equal pieces (about 18 grams each, if you want to be really exacting), and roll them into balls. Keep the dough and dough balls covered with a damp paper towel while assembling.
4. Take out the filling after it’s cooled for 30 minutes. It should be slightly hard, but still workable. Roll the filling into small marble-sized balls, about 4 to 5 grams each. Then take each dough ball and flatten into a circle about 2 inches in diameter. Add the filling to the center, and close the dough over the filling. Roll the ball around in your hands until it's smooth and round. Repeat until all the sesame balls are made. Cover the remaining filling and return to the refrigerator for later!

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Jianshui Zong (Alkaline Rice Dumplings 碱水粽) The …

WEBMay 30, 2017 · Soak the red beans in water for 2 to 3 hours, then rinse off and drain. Add the soaked red beans, 3 ¾ cups water, and baking soda …

1. Soak the red beans in water for 2 to 3 hours, then rinse off and drain.
2. Rinse the sweet rice a couple of times until the water runs clear rather than cloudy. Next, transfer the rice to a large bowl with enough water so that the water line is ½-inch above the rice. Stir in 1½ tablespoons of lye water and ½ tablespoon vegetable oil. Once the lye water hits the fresh water, both the rice and water will turn a light yellow color––that’s normal. Soak the rice, covered, in the refrigerator overnight.
3. Clean each bamboo leaf, front and back, with a clean kitchen towel, shaking off any excess water and trimming off about a half inch of the bamboo leaf at the base (this part is too tough and rigid to handle). Set aside.

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