That was when my mom, who had been listening, said she knew how to make bak changs! Cantonese zongzi often includes the salted egg yolk for its unique flavor. I may receive commissions for purchases made through links in this post. Soak them in water if you want to use them later so that the leaves sill not dry out. Brush a thin layer of oil on the leaves before wrapping. Since the size of the zongzi will differ from person to person depending on the amount of fillings used, is there an easy way to determine if the zongzi is thoroughly cooked and the rice soft and sticky? Please refer to the note above and watch the video. Nonya Zong, made on the Malay peninsula by Peranakan cooks, are wrapped in. This site uses Akismet to reduce spam.
Press it firmly, so it will not fall apart and get a tight seal. Wipe the leaves with a clean towel to dry them. The smell drove me mad and I told my cousin, Lynnette, that I wanted to learn how to wrap bak changs too. Good job.
Learn how your comment data is processed. Thx n regards. Place all the zongzi into the pot. I loved it! In the same wok, add a little more oil and shallots and garlic. This the recipe for Cantonese style zongzi (rice dumpling). Your method is exactly the steps my mother followed. Fill up the pot with cold water until it is sufficient to submerge the leaves. So this year, when I saw bamboo leaves being sold at the dry goods stall at the market, I was determined that I would learn. Since it is tedious, most people who make zongzi will buy the mung beans with the skin already removed, which is yellow. Therefore, it does not matter whether you can easily open the knot. You can add some soy sauce to marinate if you like.
Once it is done, it will be a single video instead of two, which will be much clearer. Unwrapped the zongzi while it is hot. May I know if we hv got 2 stir fry e marinated pork before wrapping up with e glutinous rice? After they had failed to retrieve his body, they threw packets of sticky rice into the river, hoping the fishes would eat the rice instead of his body. Reading your blog brings back wonderful memories of making them with her as a child. I am editing the embedded video right now. I am a Cantonese Thanks. Hi Jean,
I use mung beans in this recipe, follow my mother-in-law’s recommendation. It is optional. Remember: You must cut away at least half an inch off the bottom of every leaf you use. You can just eat with steam rice or congee, or as an ingredient in a recipe. Nothing beats homemade! TIPS ON HOW TO SUCCESSFULLY MAKE GOOD TASTING NO WRAP BAK CHANG. Lay the leaves in opposite directions, with one over-lapping the other. But today, being Duanwu Jie (端午节) or the Chinese Dumpling Festival, I was feeling a little nostalgic. If you jump on the bandwagon to try making zongzi at home, I highly recommend the easiest method.
Thanks for sharing it. Make sure you press the tip of the dumpling so that the end is pointed. I am not sure about dong. Lastly, secure the shape of the zongzi with a twine. Place all the zongzi into the pot. While I have included some of the common advice from her in writing this post, there are a number of ‘trade secrets’ that she revealed to me, which are rarely mentioned in books and other related food blogs.
You will never have this troublesome messy encounter anymore once you master the method. 2.
I have included the recipe for the rice and the fillings at the of this post. last time I made it was a loooooong time ago! Moved by the patriotism of Qu Yuan, the local people rolling their boats to save him.
You are lucky if you manage to buy the yolks alone (without the white). Note: This post may contain affiliate links. Therefore, nearly everyone who makes zongzi is using dry leaves. To do … | Privacy Policy Make sure the kitchen twine won’t break easily. It all started around this time last year. The preparation of salted duck egg yolks is straightforward. Just wait and add some water occasionally if necessary. Since the Zongzi Festival (also called Duanwu Festival, 端午节, Dragon Boat Festival) falls on the fifth month of the Chinese calendar, I decided to make my own rice dumplings, tapping into her expertise and experience of more than half a century! Stir-fry the glutinous rice, mung beans, dry shrimps and dry oysters until aromatic. Variants of Duānwǔ Jié festival are celebrated in Japan, Korea, and Vietnam, where the holiday is called Kodomo no hi, Dano, and Tết Đoan Ngọ, respectively. Combine with the seasonings. Make sure all the zongzi are submerged in the water. It was fun to wrap bak changs with the womenfolk. The following is a list of common ingredients I use to prepare Cantonese zongzi. Add dried prawns and mushrooms. Hi Denise, Your email address will not be published. I do not have any easy ways to suggest. All rights reserved. Soak the chestnuts. Then the leaves were laid in opposite directions, with one over-lapping the other. Pork belly is ideal for making zongzi as there is a little oil in other ingredients in the rice dumpling. Log in.
Hi Wong, My family make them every yeàr even though she can no longer chide us about our technique. This is suitable to prepare mung bean soup, but not for rice dumpling. We do it in her honor and because we love eating them. Choose a stock pot with the right size to nest all the zongzi.
And I thought, well, this post would be a good way to document something that is close to my heart because my mom taught me how to make these dumplings, and hence, I decide to write this post after all. Salted egg is a familiar delicacy in a variety of Asian dishes. However, I like to include in the recipe as it has a strong contrast to the meaty flavor of the pork and the sticky texture of the glutinous rice. It will not add any flavor to the Zongzi. Cook the bak changs in boiling water for about 1.5 hours, or until the rice was cooked through and soft. And it was even better to bite into a bak chang one has made all by oneself!
Secure the leaves with the twine is tricky. You can use any kitchen twine, like those trusting the turkey if it is not available. Marinate the pork overnight or up to three two days in the refrigerator. Below is a list of the secrets she wants to share with you: Hi, this is KP Kwan. Let the latent heat continue warming up the zongzi for another 5 minutes. Our parents came from Hoisan and we called it “dong”, Hi Calvin, Your technique will get better with each Zongzi, and by the end of the whole batch, you might even be able to do it with your eyes closed, as the experts do. Dried seafood renders a deep savory flavor to the rice dumplings. The purpose of soaking the dry leaves is to rehydrate it so that it will not break during folding. KP Kwan. The glutinous rice becomes stickier after it cools down. KP Kwan. Combine with the seasonings. There is no need to mince it. © 2012-2014 The Domestic Goddess Wannabe. Reduce the heat to steam another twenty minutes. This day had slowly evolved to become the Duanwu Festival or Double Fifth Festival; both means the date and month as mentioned. I am glad to reply any questions and comments as soon as possible.
I used glutinous rice (of course), pork belly, shitake mushrooms, dried prawns and chestnuts. If you continue to use this site we will assume that you are happy with it. Naturally, it is a huge success under the guidance of the guru. I am happy to see you in this comment area, as you have read through my recipe. Here's the recipe I posted previously. The easiest way to prepare the leaves for wrapping is to boil them. Hope this information helps Yes, I took pictures of the process – but I do that with most things I cook. Make sure all the zongzi are submerged in the water. This post is based on her secret recipe written in a small notebook with half faded ink, and I am grateful for her generosity and permission to share on my blog. Be sure you have tied the bak chang tightly. For the bak changs I made this year, I kept things simple. episode of Gourmet magazine’s Diary of a Foodie.
Wind the string firmly around the bak chang twice, then seal with 2 knots. Prepare the glutinous rice and filling. You will find that the leaves are fully rehydrated, with dark green color the next morning. This data was provided and calculated by Nutritionix on 5/25/2019.