Sticky Rice Dumplings Recipe (Step-by-Step Guide) | Bak Chang Recipe | Zongzi Recipe | 端午节粽子食谱
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- Опубликовано: 27 дек 2024
- Sticky rice dumplings are traditionally made during Dragon Boat Festival. In Cantonese dialect, these dumplings are called “Zong”, in Hokkien dialect, its called “Bak Chang” or in Chinese it’s called Zongzi “粽子”. These dumplings are made with glutinous rice filled with meat and other ingredients, wrapped in bamboo leaves and then boiled about 2 hours. You can also use a pressure cooker to reduce the cooking time.
Last year my Aunt taught me how to make my Grandma’s Zongzi Recipe. So this year I wanted to make sure that I practiced making them. It does take some practice to wrap and tie the bamboo leaves correctly. Yes I had a few dumplings fall out from the strings while boiling them. So heartbreaking! But you’ll soon get the hang of it!
In this recipe, I’ll show you the ingredients and steps we use to make our family’s Zongzi Recipe. I’ll also go into detail on how to wrap the dumplings. I find this the most important step to make sure the dumplings don’t fall out while cooking. I will try my best to make sure you can successfully make these dumplings.
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💗 Ingredients:
Ingredients for the rice:
1 kg glutinous rice
Seasoning for the rice:
2 tablespoons of lard (optional)
1 and a 1/2 cup shallot oil
3/4 teaspoon salt
1 teaspoon sugar
1 teaspoon msg seasoning
3 tablespoon light soy sauce
1 tablespoon oyster sauce
2 teaspoon dark soy sauce
Ingredients for meat:
500 grams pork belly (no skin)
Marinate for meat:
1.5 teaspoon five spice powder
1/4 teaspoon salt
1 tablespoon sugar
1 tablespoon light soy sauce
1.5 tablespoon oyster sauce
1/4 teaspoon white pepper
and 1 tablespoon dark sweet thick sauce
Ingredients for mushrooms:
12 mushrooms (half mushroom for each zongzi)
Seasoning for mushrooms：
2-3 tablespoons shallot oil
1 tablespoon light soy sauce
1/8 teaspoon five spice powder
1 tablespoon oyster sauce
Ingredients for chestnuts:
24 chestnuts
Seasoning for chestnuts:
2-3 tablespoons shallot oil
1 teaspoon sugar
1 tablespoon light soy sauce
1/8 teaspoon five spice powder
Other ingredients:
100 grams of dried shrimp
300 grams of mung beans
12 salted eggs (half salted egg per zongzi)
300 grams shallots
3 cups of neutral cooking oil
Kitchen tools:
1 packet (300 grams) bamboo leaves, 50-60 leaves (2-3 leaves per zongzi)
Grass water strings
Kitchen strings
材料：
糯米的材料：
1公斤糯米
糯米的调料：
2汤匙猪油（可选）
1 和 1/2 杯香葱油
3/4 茶匙盐
1茶匙糖
1茶匙味精调味料
3汤匙生抽
1汤匙蚝油
2 茶匙老抽
肉的材料：
五花肉 500克 (无皮）
肉类腌制：
1.5茶匙五香粉
1/4 茶匙盐
1汤匙糖
1汤匙生抽
1.5汤匙蚝油
1/4 茶匙胡椒粉
1 汤匙老抽
香菇的材料：
香菇12个（每个粽子半个）
香菇调料：
2-3汤匙香葱油
1汤匙生抽
1/8 茶匙五香粉
1汤匙蚝油
栗子的材料：
24个栗子
栗子调料：
2-3汤匙香葱油
1茶匙糖
1汤匙生抽
1/8 茶匙五香粉
其他材料：
100克虾米
300克绿豆
12个咸蛋（每个粽子半个咸蛋）
300克小洋葱
3 杯菜油
厨房用具：
1包（300克）竹叶，50-60片（每个粽子2-3片）
粽绳
厨房绳子
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Tq for sharing. Love to watch your sharing
Thank u ☺️
Looks tasty 😋 thank you for sharing your lovely recipe
My pleasure 😊
@@ruyiasianrecipes 😊💕
🥰
I always wonder how to make these, especially on how to wrap it. Now I know. Thanks much for the instructions and recipe, Ruyi.🙏🏼🙏🏼🇺🇸🇺🇸🇺🇸
I didn’t know how to make it too, my aunt was so kind to teach me. It’s does take some practice on the wrapping though 😅 happy you learned something new 🇲🇾
Wow fantastic very beautiful and tasty recipe nice presentation
Thank u ☺️
Delicious bak chung.
Thank you for sharing your best recipes
Hello 👋 thank you so much for your lovely compliments and support ☺️
Good 👍
Thank you! 😁
This looks so yummy
Thank u ☺️ please try
Ruyi, your video is very informative. If I were to use an instant pot, how long should I cook the dumplings?
hello, sorry for the late reply. Frankly, I have not used pressure cooker before. You can check out "What to Cook Today"'s blog. I have not tried their recipe but they have quite detailed instructions on how to use pressure cooker.
Wow 😲😲😲 mantap 👏👏👏 mantap banget 👍👍👍👍👍 le 💐💖🌟⭐🌟⭐🌟🙏💪🤤😋😘😍😘👌 di jelaskan dengan sangat baik, terima kasih telah berbagikan resep Anda dan semua tipnya semoga Tuhan memberkati sekeluarga 💯💯💯💯💯💯💯💯💯💯💯💯👈
terima kasih 😁
Tq teacher
You’re welcome ☺️
So well explained, thank you for sharing your recipe and all the tips.
Happy you enjoyed it ! ☺️
Looks good! Will try !
Thank u ☺️
Do you have vegetarian yam.kueh? Recipe
Hi currently I don't have that recipe
Wat wl happened if it’s boiled longer than 1 hour 45 minutes?
Hi it’ll just have a softer texture
@@ruyiasianrecipes thx
👍🏻👌🏼⚘️👍🏻❤️⚘️👍🏻🎉👌🏼
😁
The salted eggs from Malaysia? Bought salted egg that comes from China was horrible as the salted egg was not cured properly and most of it still runny. Yet they sell it at supermarket.
Oh I see. I don’t really buy from supermarket for salted egg. I bought from market. Should be local not sure 🤔
tonite, i followed each movements of your recipe and found out: i don't have chestnuts! can i use cashews, instead??? and i ate the rest; knowing this is my first time making ZONGI, i should be suffering with the leaves, tomorrow.......
😅 I’ve not tried cashew nuts
Or you don’t need to put any nuts
@@ruyiasianrecipes if I want cashew I will use it!
🤣
Looks good very big effort but rice should be loose
Thank you 😊 my aunt taught me to tie it tightly 😅 any reason to tie it loosely ? For alkaline dumplings I tie loosely