Sticky Rice Dumpling In Bamboo Leaves (Making Zhongzi) 粽子 Sticky Rice Wrap скачать в хорошем качестве

Sticky Rice Dumpling In Bamboo Leaves (Making Zhongzi) 粽子 Sticky Rice Wrap

Zhongzi Rice dumpling In Bamboo Leaves 粽子 This is my mom's authentic recipe for sticky rice dumpling. Use whatever ingredients you want. Also called "joong" and "doong". SEE OUR CHINESE COOKING ACCESSORY GUIDE: https://amzn.to/2EEym6I For woks, sauces, ingredients, gadgets, cookbooks and equipment to improve your Chinese cooking. Disclaimer: This description contains affiliate links, so I'll receive a small commission. It's at no cost to you. Thanks for your support. Recipe is below: STICKY RICE DUMPLING IN BAMBOO LEAVES 8 cups Thai sweet rice 1 tablespoon salt 3 tablespoons cooking oil Wash and rinse rice 5 to 6 times. Drain and then add the salt and cooking oil. Mix thoroughly. To clean bamboo leaves, rinse with cold water. Then boil for 1 to 2 minutes with a little vinegar. Rinse and then soak at least 1 day before using. My mom soaks her bamboo leaves for 7 days, rinsing and changing the water every day. More soaking makes the leaves more pliable and easier to handle. Use whatever ingredients you like. Common ingredients include: duck egg, pork, pork belly, Chinese peanuts, green bean (mung bean), Chinese sausage. Cut your ingredients into bite size pieces. Boiling time varies, depending on the size of the dumpling and ingredients used. Boiling time can be anywhere from 3 to 5 hours. Be sure to top up with water to keep dumplings covered. Cover the pot with a lid during cooking.