Happy Dumpling(s) Festival to everybadehhhhh! or should i asy ..Zongzi(rice dumplings) is traditionally eaten during the Dragon Boat Festival(Mandarin: Duanwu; Cantonese: Tuen Ng) which falls on the fifth day of the fifth month of the (approximately late May to mid-June), commemorating the death of Qu Yuan, a famous from the kingdom of Chu who lived during the Warring States period. Known for his patriotism, Qu Yuan tried unsuccessfully to warn his king and countrymen against the expansionism of their Qin neighbors. When the Qin general Bai Qi took Yingdu, the Chu capital, in 278 BC, Qu Yuan's grief was so intense that he drowned himself in the Miluo river after penning the Lament for Ying. According to legend, packets of rice were thrown into the river to prevent fish from eating the poet's body. Another version states that zongzi were given to placate a dragon that lived in the river.
So i guess basically, zongzi is to be thrown into the river? lol..
There are various types of rice dumplings.. Here are a some of them..
碱水粽- Jianshui zongThe glutinous rice is treated with lye water or potassium carbonate giving them their distinctive yellow color. They are often eaten with brown sugar syrup/ gula melaka.
娘惹粽- Nyonya zongA specialty of Peranakan Cuisine. These zong are made in similar style with similar fillings as Southern zong. But mine has peanuts and diced preserved winter melon filling.
Southern Zong.This is the usual ones that we see everywhere.
picture by wikipedia.Southern (left) and Northern (right) style Chinese zongzi
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Here's a recipe of Nyonya Zong that i found from mum's cookbook by Amy Beh..
700g glutinous rice, soaked overnight and drained
150g split green beans, soaked for 4-5hours, drained
Dried bamboo leaves and hemp strings, soaked overnight
40pieces of pandan leaves, cut into 3cm lengths
Combine:
150ml thick coconut milk, from 1 grated cocout
3/4 tbsp salt
2 tbsp oil
2 cloves garlic, minced
Filling:
300g chicken meat, cooked and diced
150 candied melon(tung kwa), finely diced
150g groundnuts, toasted and coarsely chopped
3 tbsp oil
Spices, grind and mix:
50g shallots
3 cloves garlic
1cm cekor root
2 1/2 tsp white peppercorns
2 1/2 tsp corriander seeds (ketumbar), dried fried
Combine and add to groundnuts and tung kwa :
2 1/2 tbsp sugar
1 tsp salt
Add to spices:
1 tsp light soy sauce
1/4 tsp thick soy sauce
Heat oil in a kuali and fry garlic until fragrant.Add rice and split green beans, stir fry for a minute. Stir in thick coconut milk and fry until rice and beans have absorbed the coconut milk. Dish out to a basin.
Heat oil in the kuali again and fry ground spices until fragrant. Add meat and fry till heated through. Add groundbuts and chopped tung kwa and blend well. Dish out and set aside for use as filling.
Pack Nyonya Zong: Take 2 bamboo leaves, arranging them so that one sits on the top of the other. Fold into conical shape, bringing the tow ends togehter. *But first line the bamboo leaves with a piece of pandan before filling the rice and filling.
(1) Add one bsp filling and one piece of salted egg yolk. Cover with more rice. Fold the leaves over the rice to form a pyramid shape.
(2) Tie with hemp string. Repeat process till all is done.
Boil dumplings in a large pot of boiling water with 2-3tbsp of borax(pangsar). Simmer dumplings for 2- 2 1/2 hours. After half time, change the position of the dumplings to get them evenly cooked. To save time, use pressure cooker :)
700g glutinous rice, soaked overnight and drained
150g split green beans, soaked for 4-5hours, drained
Dried bamboo leaves and hemp strings, soaked overnight
40pieces of pandan leaves, cut into 3cm lengths
Combine:
150ml thick coconut milk, from 1 grated cocout
3/4 tbsp salt
2 tbsp oil
2 cloves garlic, minced
Filling:
300g chicken meat, cooked and diced
150 candied melon(tung kwa), finely diced
150g groundnuts, toasted and coarsely chopped
3 tbsp oil
Spices, grind and mix:
50g shallots
3 cloves garlic
1cm cekor root
2 1/2 tsp white peppercorns
2 1/2 tsp corriander seeds (ketumbar), dried fried
Combine and add to groundnuts and tung kwa :
2 1/2 tbsp sugar
1 tsp salt
Add to spices:
1 tsp light soy sauce
1/4 tsp thick soy sauce
Heat oil in a kuali and fry garlic until fragrant.Add rice and split green beans, stir fry for a minute. Stir in thick coconut milk and fry until rice and beans have absorbed the coconut milk. Dish out to a basin.
Heat oil in the kuali again and fry ground spices until fragrant. Add meat and fry till heated through. Add groundbuts and chopped tung kwa and blend well. Dish out and set aside for use as filling.
Pack Nyonya Zong: Take 2 bamboo leaves, arranging them so that one sits on the top of the other. Fold into conical shape, bringing the tow ends togehter. *But first line the bamboo leaves with a piece of pandan before filling the rice and filling.
(1) Add one bsp filling and one piece of salted egg yolk. Cover with more rice. Fold the leaves over the rice to form a pyramid shape.
(2) Tie with hemp string. Repeat process till all is done.
Boil dumplings in a large pot of boiling water with 2-3tbsp of borax(pangsar). Simmer dumplings for 2- 2 1/2 hours. After half time, change the position of the dumplings to get them evenly cooked. To save time, use pressure cooker :)
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this is my favourite among all! how about you? ;)
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