2/6/2014 | GUESS WHAT

Happy weekend guys, the time now is 12.50 a.m. and I am writing this blog, 
JUST FOR YOU! ((Touched? :P


Something really, really, REAR-LY traditional is what I am going to introduce to you guys today *WINK*

Let me give you some hints: 

• Dragon Boat Festival?
• Bamboo Leaf?
• Glutinous Rice plus a lot of other stuffs?

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... YES, it is the famous BAMBOO LEAF DUMPLING or in Chinese we called it as ZONGZI (粽子).

Nah, the appearance of the ZONGZI, :)

Not forgetting, the Dragon Boat Festival is just around the corner so quick, make you and your family Zongzi! 
*Gentle Reminder: It falls on 2th of June this year, ok ;)*

Back to the topic of this bamboo leaf dumplings, they originated from China and were made for commerating the death of Qu Yuan that drowned himself in the MiLuo river after penning the Lament for Ying. According to the legend, packets of rice were thrown into the sea to prevent the fish from eating Qu Yuan body. :(

The fillings of the zongzi varies according to one's preference, there are:

1. Red bean paste
2. Char Siew (Chinese barbecued pork)
3. Salted duck eggs
4. Salted pork fat
5. Chinese sausages......... AND MANY MORE!

So today since we lived in Malaysia where the Malays, Chinese and Indian live together harmonically, I gonna share with you all one recipe of Zongzi which is edible no matter what race you are! :D

*CLAPS*

Here is the recipe of the RED BEAN PASTE BAMBOO LEAF DUMPLING, phewwwww, the name is so long! x_x

To kick start you must have all the ingredients ready. The ingredients are as follow:

• 1kg of glutinous rice, soaked overnight and drained ✔ 
• 400g of red beans, soaked overnight ✔ 
• 250g sugar (adjust to your preference, but have to be sweeter because after boiling they will loose some of their sweetness (; ) ✔ 
• 4 tbsp of Lye water (salty water) ✔ 
• 50 pieces of bamboo leaves ✔ 
• Sufficient grass or rafia strands on a strong hook ✔ 

Yield: 20-25 dumplings
Cooking time: Haha, very LONG 

Okay, lets start with the red bean paste. After soaking overnight, cook the beans either by steaming or boiling until soft. Preferably by steaming although it took longer time. Add in sugar, mix well and put aside.

Basically the sweet red bean paste looks like this! ;)

Next, mix the soaked, drained glutinous rice with lye water until the rice turns yellowish. 

Glutinous rice mixed well with Lye water

Now, we will start with the tough part ----> WRAPPING. 

Wrapping a good zongzi is NOT an easy job unfortunately. But never mind, I will teach you step by step, ok ;)

Shape the bamboo leaf into a cone

Put a tbsp of glutinous rice

Add 2 tbsp of red bean paste

Cover with 2 tbsp of glutinous rice

Next, place all the Zongzi in a big pot filled with water. Steam for 2 to 3 hours for best texture!

Ready to steam !!!

After steaming, hang to dry around half an hour.

Eat while it is HOT !!

Friendly tip: You can serve it in many ways, with honey, gula melaka syrup, kaya, etc... ♪ ♫ ♩ ♬ 

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