”Do you like Zongzi or Sticky Rice Dumplings ? Guide you how to wrap Zongzi, see my video.” “喜欢吃粽子吗？分享如何包粽子，看视频，好吗？”
端午节快乐!
又到了吃粽子的季节了！华人在端午节吃上粽子能带来好运，这就是我们伟大的文化习俗。
粽子种类多样化。根据不同国家地方文化，习俗，也随时间年代的脚步，粽子也要变出各种各样的味道和样子。传统的粽子，对我来说，还是最美味的。你们觉得呢？
一粽两吃！
Sticky Rice Dumplings or 广东裹蒸粽：
个人最喜欢的是…… 广东式的裹蒸粽。形状犹如小枕头，裹蒸粽比普通粽子大得多了。但是里头常用的配料配搭却能够取得平衡的味道，不会过于浓郁，让吃粽子的人吃多了也不觉得腻，而且糯米软软糯糯，入口即化。这广东粽还可以裹蛋液煎香来吃，外脆内软，齿颊留香。增添了一丝香酥口感。我的裹蒸粽最容易制作了，无需预煮，简单腌制和包裹，就可以蒸或煮了。食谱和视屏可以游览我之前的 Cantonese Steamed Rice Dumpling Recipe Post.
娘惹粽：
娘惹粽是本地人最爱吃的粽子。不难制作，馅料需要预先炒好，也得用预先蒸了半熟的糯米来包裹，更容易拿捏好。我的做法也不是用水久煮，而是把包好得娘惹粽蒸出来的。这样做出来的粽子也会更好看，软绵中也带有一丝嚼劲。
内陷的肉综合了咸甜口味，也加入大量的香料，味道偏重，较适合亚洲人的吃法。我个人不太偏向于太甜，冬瓜末也会少加了点。配上适当份量的香料，细腻口感自然是好吃的。喜欢有颜色的食物，包裹的时候，也会在糯米上加入蝶豆花煮成的蓝色，让粽子变得更诱人！
福建咸肉粽：
顾名思义咸肉粽就是有咸味的肉在里头。偏重咸味道的肥肉，也因会加入较多的虾米，蒜头，酱油，等重口味配料，因此福建式的粽子也就被称作咸肉粽了。随着社会进步，咸肉粽叶变得更丰富了。内陷配角丰富，自己做的也会加入鲍鱼哦！喜欢福建粽的传统味道，也有些婆婆的回忆。是她在我小时教会我如何包粽子的。说到了传统的味道，酱油味和粽叶在水里浸煮后，飘香四溢。吃起来的味道也层次不穷，幸福感满满的！
福建肉粽的做法讲求了更多的技巧和时间，各种配料得预先准备好，半肥肉和冬菇都得各自腌制好，糯米也必须预先炒香。包裹时需加入多种配料，配搭份量和绑粽子的力度也得拿捏好，以免在滚水里长时间浸煮时爆开。
要好吃必须付出劳力的……😂
有我拿手的三种最常见的粽子，你们又比较喜欢哪一种呢？
粽叶作用：
粽叶又箬竹叶，富含抗氧化作用。有利于健康。用粽叶包裹粽子，煮后除了增添食物香气，更能享受它的食疗功效。也有清热排毒的作用。不同地方会使用不同植物叶作粽叶。新马一带都用竹叶或荷叶较多。
如何处理粽叶：
把粽叶泡在大盘水里之少6小时，我喜欢浸泡过夜。要快的话，可以用煮的。泡好后，沥干，用热水洗烫即可。使用前，必须彻底擦干。务必看清楚叶子上是否还有残留污垢才用。
如何包粽子？看我包粽子…… 轻松的容易上手:
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Happy Sticky Rice Dumpling Festival!
Zongzi symbolizes good luck in Chinese culture which is why eating this delicacy is such a notable custom on this festive day.
Zongzi is diversified. According to different countries and its local culture and dietary custom, and change of era, Zongzi has been adapted into more varieties and flavors. Traditional kind of rice dumplings are still the most delicious to me. What do you think?
Cantonese Zong Zi:
My Cantonese Chang, to be exact, 肇庆广东粽, or commonly known as 裹蒸粽. This doesn’t need pre-cooking, just do the marination of each ingredient, assemble and put into boiling or steaming (actual way). Fold Cantonese Chang into square pillow shape than the usual pyramid shape is easier, too. It uses not only bamboo leafs, but also large piece of lotus leaf to secure its shape and weigh.
Simplest recipe creation, and I like this Chang the best due to its two ways indulgence. Eat it just as it’s cooked, the achieved softness is almost melt in the mouth; or, cut thickly and coat with beaten egg, pan fry till slightly crisped outside and tenderly soft inside, yielding the extra aroma beyond imagination.
Nyonya Bak Chang:
Nyonya Chang is easier to make than Hokkien Bak Chang. This requires pre-steaming of glutinous rice in order to easily shape the chang in the leaf like kneading playdough. The bluepea color stays vibrant and not easily smudge with the dark sauce of the meat, too. And, it does not require long boiling as steaming will do a better job for Nyonya-style zongzi. So far, this is the best recipe I have learnt from a shifu. And, had it adopted and fine tuned to its best tasting that suits my taste bud.
Hokkien Bak Chang:
The most tradition kind of sticky rice dumpling, to me. Tradition from home, when my late grandma was around, to teach me how to make her best Hokkien chang. That’s where I learnt my dumpling wrapping skill from, when I was little.
Hokkien Bak Chang is so flavorful with the addition of abundant ingredients in it, elevating the eating pleasure and mouthfeel. Love it with the adding of a small piece of abalone in my bak chang, to make it more luxurious for my family to enjoy! Hokkien style bak chang is absolutely more savory tasting than the rest of the rice dumplings due to the use of mainly salty and pungent ingredients eg dried shrimp, soy sauce and garlic, in a good way. As this requires long submerging in boiling water, each and every rice dumpling has to be well stuffed with proper multi-fold to form into a tight enough pyramid shape to hold in heat and allow the rice dumpling to steep in its own flavor without breaking.
Preparation of handmade Hokkien Bak Chang is extensive, but the reward is simply indulging.
Sticky rice dumplings, of all 3 kinds I’ve made. Which do you like most?
More Info on bamboo leaf:
Bamboo leaf, has great antioxidant value. Wrapping Bak Chang in bamboo leaf not only allowing the aroma to be infused in the food, it also helps to reduce body heatiness, and to gain some nutritional value from it. Different places use different plant leaf as Zongzi leaf. We usually use bamboo leaf or lotus leaf.
Soaking of dried bamboo leaf:
Simple steep the bamboo leaf in large pail of water for at least 6 hours, but I like to do it overnight. If you like, boil the leaf to soften it faster, but its not a must. Thereafter, drain away yellowish soaking water, use hot boiling water to rinse the leafs. Then, use a clean dry cloth to dry it before use. Double check on every leaf to ensure no more dirt on it.
Method on wrapping Zongzi:
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