”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？”
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.
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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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