Move Aside Momos, it Is Time For Zòngzi

A fan of Oriental cuisine, aren’t we all? Do try this authentic delicacy, that you’ll find wafting in every traditional Chinese kitchen cooked especially during the Dragon Boat Festival Celebration: Bamboo wrapped Sticky Rice called Zòngzi in Mandarin!
Though it’s elaborate, treat it as a weekend project and you’ll be pleased with your results. For, once the elaborate Zongzi is ready, the rolls can be stored in the freezer, and steamed whenever you and your family would like a taste of this festival favorite.

Recipe:

Prep Time: 2 hours

Cook Time: 1 hour 40 min

Total Time: 3 hours 40 min

Ingredients: (to make approx. 1 dozen Zongzi)

30 – 35 bamboo leaves

3 cups of rice (glutinous)

For the Filling:

1 lb. pork belly / lean pork shoulder

3 Chinese sausages strings

1/2 cup shrimp (dried)

1 cup mushrooms (dried)

1/2 fried shallots (dried)

2 Tbsp. of cane sugar

1 tsp. of salt

1/4 tsp. of five-spice powder

1/4 cup of soy sauce (low sodium)

Method:

Step 1: Take Bamboo leaves and wash them thoroughly. Soak the bamboo leaves for two hours in hot water till they are soft. Wipe them clean and presto! They are ready to use. (We recommend starting a day prior to the actual cooking)

Step 2: Stir fry the rice using a little bit of water till it is fragrant yet not sticky.

Step 3: Cook the ingredients of the filling for an hour till the pork is fully cooked.

Step 4: Next, fold the bamboo leaves into a cone shape. Add some sticky rice at the bottom, put in a layer of the filling, and once again top with rice.

Step 5: Fold the leaf so that it is neatly sealed and tie it up together with cotton twine.

Step 6: Steam the bundles in a steamer for an hour and 25 minutes.

Voila, your delicious Zòngzi is ready! Open it and dive right in.