How to make plain Zongzi (Rice dumplings wrapped in bamboo leaves) скачать в хорошем качестве

How to make plain Zongzi (Rice dumplings wrapped in bamboo leaves)

Happy Dragon Boat Festival !! This is a traditional Chinese festival, also called the Double Fifth festival. It is celebrated on the 5th day of the 5th month of the Chinese lunar calendar. People eat Zongzi on this day, to commemorate the great patriotic poet Qu Yuan. ** This recipe makes 21 Zongzi ** ** CORRECTION!! I cut 11 strings measuring 27" each (NOT 21 strings) ----------------------------------------------------------------- Preparation of bamboo/ Pandan leaves: ----------------------------------------------------------------- You will need 2 bamboo leaves for each zongzi. It is always a good idea to wash extra leaves in case they rip. ** I used 42 leaves for this recipe. Prepared 50 leaves in total Tip: Look for BROADER bamboo leaves while shopping. You may prepare the bamboo leaves ahead of time and freeze them. Just thaw them at room temperature for at least 1-2 hours before use. ** DO NOT immerse the frozen leaves in water to thaw, they will crack. METHOD: Prepare bamboo leaves one day before use. Soak them in hot water for 30 mins with heavy plate on top Scrub clean on both sides Boil water with 1/4 cup vinegar and 1/4 tsp salt Boil the leaves (stems go in first, then the rest of the leaves) for 20 mins Rinse with cold water Cut the stems and edges Bag them while moist and leave it overnight in the fridge ----------------------------------------------------------------- Preparation of strings: ----------------------------------------------------------------- Cut 11 pieces of 27" strings. Fold them into half (you should have 22 pcs now). Tie a knot by making a loop on the top. Hang the loop on a door knob until ready to use. -------------------------------------------------------  Preparation of glutinous rice: ------------------------------------------------------- Wash thoroughly and soak 600g of glutinous rice for 3 hours. ** (Measuring with rice cooker cups- it is about 3 and 3/4 cup + 1.5 tblsps) of rice Drain the water and add 1.5 tsp lye water to it. Mix well and keep it aside. Tip: You can also prepare the rice the night before, for use the next day. Cover and put it in the fridge (overnight) along with the bamboo leaves Fill the rice loosely inside the bamboo leaves. Do not stuff and press it. (The rice will need room to expand). Make sure to wrap them up tightly with string ------------------------------------------------------------ Cooking process: ------------------------------------------------------------ Place the Zongzi inside the pressure cooker and fill it with BOILING HOT water. Bring the pot to a boil. LOWER THE HEAT SETTING TO burner# 3 Put the lid of the cooker on with the whistle and cook for 40 mins to 1 hour (depending on the size of your zongzi). ** I cooked mine for an hour ** Turn off the gas. Open the lid after 5 mins. Let it drain and cool a bit. Serve with sugar or drizzle some honey over it to enjoy :)