Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 - 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.

Simple Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 Recipe are a classic dish, but the other white meat has so much more to offer than just a single recipe. These variations will spice up your weeknight dinners, holiday spreads, and summer BBQs—whenever the mood for pork chops, pulled pork, tenderloin, or a roast strikes.

Zongzi is a traditional Chinese food, and it is the most popular food of the Dragon Boat Festival,made of glutinous rice stuffed with different fillings. There are mainly two tastes to zongzi: sweet and savory. Nowadays people even make zongzi with mixed swwet and savory fillings. You can cook Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 using 10 ingredients and 5 steps.

Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 Ingredients

You need of Sweet filling version.
You need 4 cups of brown rice.
Prepare 1/4 cup of black rice.
Prepare 10 of red jujubes.
Prepare 20 of bamboo wrapping leaves.
Prepare of Savoury filling version.
You need 4 cups of brown rice.
You need 10 pieces of dry aged or soy sauce marinated pork belly.
Prepare 10 of roasted chestnuts.
You need 20 of bamboo wrapping leaves.

Chinese Sweet Rice Dumpling, Alkaline Dumpling - Indochine Kitchen. See related links to what you are looking for. We share." ~ is a free~to~share platform created for the passionate home~bakers. This time I made the real Cantonese version of savoury rice dumpling.

Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 instructions

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..

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Tasty Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 Recipes - 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. Cantonese zongzi rice is packed in more densely and the filling may contain up to six ingredients. By far the richest ingredient, besides meat, is the yolk of The classic Shanghai sweet version is made of white glutinous rice with a deep-red pureed red-bean filling.

I believe you can make great and tasty Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!