Hokkien style Rice Dumpling Recipe Healthy Living SG from www.live2eatlovelaugh.com
Description
Hokkien rice dumplings, also known as bak chang or zongzi, are a traditional Chinese snack made of glutinous rice stuffed with various fillings and wrapped in bamboo leaves. This dish is commonly enjoyed during the Dragon Boat Festival, which falls on the fifth day of the fifth lunar month. Hokkien rice dumplings are a popular snack in Southeast Asia and are enjoyed by many people around the world.
Prep Time
The prep time for Hokkien rice dumplings is approximately 2 hours, including soaking the rice and bamboo leaves, and preparing the fillings.
Cook Time
The cook time for Hokkien rice dumplings is approximately 3 hours, including boiling the dumplings and letting them cool.
Ingredients
The ingredients for Hokkien rice dumplings are as follows: - 2 cups of glutinous rice - 20 bamboo leaves - 1 pound of pork belly or chicken breast, diced - 1 cup of dried shiitake mushrooms, soaked and diced - 1/2 cup of dried shrimp, soaked - 1/2 cup of dried scallops, soaked - 1/2 cup of dried chestnuts, soaked and diced - 1/2 cup of dried lotus seeds, soaked - 1/2 cup of peanuts, roasted - 1/4 cup of soy sauce - 1/4 cup of oyster sauce - 1/4 cup of dark soy sauce - 1/4 cup of sesame oil - 1 tablespoon of sugar - Salt and pepper to taste
Equipment
The equipment needed for Hokkien rice dumplings are as follows: - Large pot for boiling dumplings - Colander for draining dumplings - Kitchen twine for tying dumplings - Steaming rack or colander for steaming dumplings - Large bowl for soaking rice and bamboo leaves - Cutting board and knife for preparing fillings
Method
The method for making Hokkien rice dumplings is as follows: 1. Soak the glutinous rice in cold water for at least 4 hours or overnight. 2. Soak the bamboo leaves in hot water for at least 30 minutes or until soft and pliable. 3. In a large bowl, mix the diced pork belly or chicken breast, soaked shiitake mushrooms, dried shrimp, dried scallops, dried chestnuts, dried lotus seeds, and roasted peanuts. 4. Add soy sauce, oyster sauce, dark soy sauce, sesame oil, sugar, salt, and pepper to the filling mixture and mix well. 5. Drain the soaked glutinous rice and mix with the filling mixture. 6. Take two bamboo leaves and overlap them to form a cone. 7. Fill the cone with the rice and filling mixture, leaving some space at the top for the rice to expand. 8. Fold the bamboo leaves over the top of the cone to cover the filling. 9. Use kitchen twine to tie the dumpling tightly. 10. Repeat steps 6-9 with the remaining bamboo leaves and filling mixture. 11. In a large pot, bring water to a boil. 12. Add the dumplings to the boiling water and cook for 3 hours. 13. Remove the dumplings from the water and let them cool. 14. Serve the Hokkien rice dumplings hot or cold.
Notes
- Hokkien rice dumplings can be stored in the refrigerator for up to 3 days or in the freezer for up to 1 month. - To reheat frozen dumplings, steam them for 10-15 minutes or microwave them for 2-3 minutes. - Hokkien rice dumplings can be made with different fillings, such as pork, chicken, or vegetarian options.
Nutrition Info
The nutrition information for Hokkien rice dumplings is as follows: - Calories: 410 - Fat: 20g - Carbohydrates: 46g - Protein: 12g - Fiber: 2g - Sodium: 520mg
Recipe Tips
- Soaking the rice and bamboo leaves overnight will make them easier to work with. - Use kitchen scissors to trim the bamboo leaves to the desired size and shape. - Be sure to tie the dumplings tightly so that they do not fall apart during cooking. - Experiment with different fillings and seasonings to create your own unique Hokkien rice dumplings.
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