Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, guilt free brown rice zongzi (sweet and savory versions) 糙米甜、咸粽. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Zongzi is basically glutinous rice with sweet or savoury fillings wrapped in bamboo or reed leaves. After being cooked in water, all the ingredients stick together and stay in a particular shape when Obviously sweet and savoury Zongzi are very different in taste, but I think they are equally delicious! They can be savory or sweet, and everyone has their favorite flavors.
Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook guilt free brown rice zongzi (sweet and savory versions) 糙米甜、咸粽 using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽:
- Prepare Sweet filling version
- Prepare 4 cups brown rice
- Prepare 1/4 cup black rice
- Get 10 red jujubes
- Make ready 20 bamboo wrapping leaves
- Prepare Savoury filling version
- Take 4 cups brown rice
- Prepare 10 pieces dry aged or soy sauce marinated pork belly
- Get 10 roasted chestnuts
- Prepare 20 bamboo wrapping leaves
The long bamboo leaves are filled with either sweet or savory ingredients, and often made and enjoyed by families in the weeks leading. Zongzi made with glutinous rice is sticky in nature, so it will be sticky when eaten using hands. Some Chinese believe that the deceased person isn't aware Even though my mom's family is Teochew, but I've never tasted Teochew bak chang before. Teochew bak chang has both sweet and savory filling.
Steps to make Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽:
- Soak rice in two container for 24 hours ahead of the time to sprout. This method not only improves the texture but also boosts nutritional value tremendously.
- Soak the leaves in cold water, pressed down, for 24 hours. Wash each leave after soaking.
- Be creative with stuffing materials. My favorite savory stuffing is dry aged pork belly or marinated pork belly. You can use marinated chicken, mushroom or anything with deep rich flavors. For sweet version, I didn't use added sugar, simply put in a jujube, you can use other dried fruits such as dates, mulberry or longan. Plain rice is always a classic.
- Wrap up zongzi and tie each well with straws or cotton twine. Each at about 5 oz in final weight.
- Pressure cook for 2 hours on high pressure. Choose natural release and keep warm function. The longer it cooks, the better it tastes.
Cantonese zongzi rice is packed in more densely and the filling may contain up to six ingredients. The classic Shanghai sweet version is made of white glutinous rice with a deep-red pureed red-bean filling. Whichever the version, unbinding a hot zongzi is in itself a sensory experience. Sweet brown rice is a short grain variety of whole grain brown rice. Like all rice, it's gluten free and a nutritious whole grain to add to your diet.
So that’s going to wrap this up for this special food guilt free brown rice zongzi (sweet and savory versions) 糙米甜、咸粽 recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
