Cardinal Fang wrote:
ChowMein wrote:Joong/Zoonzi or sticky rice wrapped up in bamboo leaves . I made them from a recipe on Youtube , it was my first try . The first batch was a mess ; half burst open and all were misshaped by they tasted almost on the mark by the third and last try . I can now make ( after many hours and much cursing ) a pretty tetrahedral specimen that almost tastes like ones aunty made !
Ooooh. Never heard of those. They sound yum. What's the link to the video - I might have a go myself
(They sound like a cousin to Japanese onigiri, of which I am fond).
I just googled " how to make sticky rice dumplings youtube" and found a bunch of videos .
I watched them all since every video missed some little detail .
I discovered that there is more than one method to wrap them .
Much preparation is required beforehand : rinse and soak rice overnight as well any dried ingredients that one might use like shitake mushrooms ,mung beans , chick peas etc.
One lady recommends washing the leaves then boiling them in baking soda to make the leaves more pliable .
The typical fillings are roast pork belly ( recipes are also on youtube ) which I get at the BBQ place and/or BBQ pork , chinese sausage , leftover chicken , BBQ duck if I am rich that day, mung beans , a dried shrimp ,a dried scallop , chestnuts , raw peanuts , salty duck egg ( if I can afford them , but I don't like them all that much , too salty ) , and slices of shitake mushrooms ( or whole).
Envelope rice with the shiny, slick side ( topside ) of the bamboo leaves so the cooked (giant) dumpling separates easily from the leaves .
I found 6 or so different ways to wrap the zoongzi using 2,3 and four leaves , the more leaves used the bigger the dumpling , I like the tetrahedral shape which is the toughest ( IMO ) to make .
BUT I DOOD IT !!!
Don't forget to salt the cooking water .
Wrapping the beasties was frustrating but you'll get the hang of it , keep the leaves damp , don't tie them too tightly because when the rice cooks and expands the bundles will burst and split leaving a sticky starchy coating over the whole batch , they taste fine , just looks messy but can simply be rinsed off .
If the zoongzi are unwrapped carefully the leaves may be reused a few times since the leaves become easier to fold without splitting , however the leaves that impart a unique flavour and aroma to the rice will gradually lose potency .
I recommend looking for them at your local Chinese bakery to see if what they should look and taste like , if you decide to make them you can avoid buying fillings you don't like .
I like the savoury ones , they make a sweet vegan type that i don't like much .
I wouldn't be making these things myself if I could avoid it , it just happens that the bakery I went to closed three years ago and i can't find them . My aunties made excellent ones for the Dragon Boat Festival every year , but they stopped because it's so much work to make a batch .