Making Zongzi For Dragon Boat Festival
At i-Immersion, we yearly celebrate for Dragon Boat Festival. In preparation for our next week’s in-class festival menu workshop, we will be making a zongzi or sticky rice dumpling with our students! Below is the ingredient in making a simple zongzi or sticky rice dumpling.
Image from: https://tasteasianfood.com/zongzi-recipe/
Zongzi or Sticky Rice Dumpling Ingredient:
- 1 ½ lbs. glutinous rice – let this soak in water overnight for best result
- 40-50 sheets of dried bamboo leaves (20-25 sheets of dried banana leaves will do if you cannot find bamboo leaves)
- Butcher’s twine or some strong cotton thread
- 3 tbsp. Chinese Soy Sauce
- ¼ tsp. salt
- ¼ tsp. brown sugar (or honey)
- ½ tsp. five spice powder
- Cut mushrooms.
- Wash and drain the soaked glutinous rice.
- Soak the dried bamboo in warm water. Take two leaves with leaf stem or spine facing out. Overlap them lengthwise in opposite directions. With both hands hold leaves a little over a half of the way along their length. At that point bend them so that they are parallel lengthwise and also overlap each other. This should produce a leaf pouch. Hold firmly with one hand. Add about half way with glutinous rice then mushroom. Then fill it up with more glutinous rice. Compress it with a spoon. Then overlap the leaves and tie with butcher’s twine or strong cotton string.
- Place dumplings in pot filled with water and boil for 2-3 hours. Be sure to check the water levels as to not burn the dumplings. After boiling, place in cold water for about an hour. You may serve hot or cold.
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