Zongzi or simply zong is a traditional Chinese dish that is made out of glutinous rice filled with a variety of ingredients like salted duck egg, pork belly, Chinese sausage, red bean and shiitake mushrooms wrapped in a flat leaf like bamboo, lotus, maize and banana to name some.
- 5 cups glutinous rice
- 250g red beans
- 250g pork belly, sliced
- 10 pcs shiitake mushrooms, rehydrated and sliced
- 1/4 tsp Chinese five spice powder
- 20 pcs prepared large leaves (bamboo, banana or corn husk)
- Place glutinous rice and red beans in separate bowls, add enough water to cover the ingredients then leave to soak for at least 24 hrs.
- Drain the rice and mung beans then combining them in a large bowl together with salt and five spice powder.
- If you are using bamboo leaves boil if first in hot water.
- Place leaves in a flat surface, if the leaves are small overlap them together.
- Spread 1/4 cup of the rice mixture in the middle then top it with a slice of pork and 4 slices of mushrooms.
- Top it off with 1/4 cup of rice mixture.
- Fold the leaves over the filling to enclose then using a cooking sting or kitchen twine secure leaves to prevent them from opening.
- Place zongzi in a large steamer then steam for around 5 hours in low heat.