Comments on: Zongzi: Chinese sticky rice dumpling (粽子)

By: Wei Guo

Wei Guo — Wed, 03 Jul 2024 07:44:26 +0000

In reply to Lei. My pleasure to share, Lei! Glad you find my blog helpful.

By: Lei

Lei — Tue, 02 Jul 2024 15:05:11 +0000

Thank you so much! We love your blog!Pictures and texts are both excellent!

By: Francine

Francine — Tue, 24 Jan 2023 13:36:47 +0000

I grew up in Indonesia. We call Zongzi (the savoring ones) bacang, the sweet ones are called kuecang, made with lye water, so it is yellow. No filling, just plain sweet rice previously soaked in lye water, and they are eaten with granular sugar. They are not as popular as the savory one. The filling of the savory one is filled with pork (or chicken for those who prefer chicken). The pork is previously cooked, usually diced pork belly, shiitake mushroom, thin sliced Chinese sausages, often with boiled peanuts, and using the Indonesian sweet soy sauce. The boiled peanuts are only added in the sticky rice version. Very often instead of sticky rice, they are made with regular rice, previously cooked halfway. They are boiled for a very long time and then hang freely from the wires to dry clothes, so all the moisture drip and the bacang will be very compacted. They keep 2 days not refrigerated. The recipe includes garlic, sweet Indonesian soy sauce, light soy sauce, oyster sauce, garlic, shallots or onions, 5-spice power, chestnuts, dried shrimp, cooked until the cubed pork are very tender. Very often part of a boiled egg, or half of a salted duck egg yolk is also included. The wrapping used are bamboo leaves, with 3 points. I learned how to do the wrapping by opening a purchase bacang and repack it using the folds as the pattern, it worked! I can look for the recipe if anyone is interested–

By: Wei Guo

Wei Guo — Sun, 05 Jun 2022 11:24:01 +0000

In reply to Aijie. You're welcome Aijie! Hope you've had a wonderful Dragon Boat Festival!

By: Aijie

Aijie — Fri, 03 Jun 2022 13:37:18 +0000

In reply to Wei Guo.

Thank you so much for your great work! It is really helpful.

By: Wei Guo

Wei Guo — Thu, 21 Oct 2021 09:47:26 +0000

In reply to Kalyn. Welcome to my blog Kalyn! Yes, you can use black glutinous rice for sure. Hope you have had (or will have) a fun time exploring the delicious food in Lanzhou. I miss it very much!

By: Kalyn

Kalyn — Wed, 20 Oct 2021 00:07:15 +0000

Hi Wei, would black glutinous rice work for this? Also, I’ve been following your recipes for a while and I just read in another one of your posts that you’re from Lanzhou! That’s where my family is from! In fact, I was born there before immigrating to the US with my family at a young age 🙂

By: Wei Guo

Wei Guo — Thu, 10 Jun 2021 09:37:19 +0000

In reply to LYN. Yes, you can use a pressure cooker. Cook for 1 to 1.5 hours. Let the pressure release naturally.

By: LYN

LYN — Thu, 10 Jun 2021 07:54:41 +0000

Can you pressure cook these?

By: Wei @ Red House Spice

Wei @ Red House Spice — Fri, 06 Nov 2020 22:48:09 +0000

In reply to Lemon. Hi Lemon! No need to pre-cook the pork. Just add marinated pork pieces inside the rice as the recipe suggests. Happy cooking!