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Recipes that include sweet sticky rice

Red Bean Zong Zi (with Video)

Tuesday, June 15, 2010

Duan Wu Jie is a Chinese holiday and this year it will be on June 16th. Traditionally, this is the time of year you make Zong Zi for your family and friends. (See our Pork Zong Zi from last year.) I’ll admit that it’s a lot of work and this is probably the most difficult recipes on FoodMayhem, but that’s why you should make a batch and share. The hardest part is really the assembly so this time, we have video!

Before you get dicouraged, just know that it took me years to make acceptable looking ones, but all the mis-shapen practice ones will taste just as good. After years of wrapping, my mom still gives me tips as we stand and wrap. Hers still look better and anyone could pick ours apart. It’s a tradition that I cherish, one that I hope to pass to my kids. One day, mine will be the perfect looking ones. The fragrance of the bamboo leaves will permeate my kitchen and I’ll get to watch my kids smile, mouths stuffed with sticky rice. One day…



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Zong Zi – Part 2: Recipe

Wednesday, May 27, 2009

For a little background information on Zong Zi, see part 1.

Like I mentioned, this is the way my mom makes Zong Zi, and it’s just fabulous. I did my best to document her process but she doesn’t have measuring spoons and stuff so a lot of these quantities are estimates. Before you start, realize that this is pretty work intensive and that you’ll need to start planning the night before. You’ll see that it’s worth it though because you can make a lot and it stores well in the refrigerator (or freezer), and heats up in the microwave nicely (just cover with wet paper towel).

*On 6/15/10, I added another Zong Zi recipe to FoodMayhem. It’s a Red Bean Zong Zi, with video to show the hard part, assembly.


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