DIY Zongzi

Global Times - Weekend - - DINING -

In­gre­di­ents (makes 8-10 Zongzi): 2.5 kilo­grams of gluti­nous rice 1 kilo­gram of salted pork (or red dates or bean paste if you be­long to the Sweet Party) 8-10 salty duck egg yolks 40 reed leaves cot­ton thread to wrap the leaves Boil the reed leaves in wa­ter un­til they be­come soft. Brush the leaves for a while to make sure they are clean and put them aside.

Soak the gluti­nous rice in wa­ter for 2-3 hours un­til it be­comes soft. Drain off the wa­ter and add in soy sauce or sugar in ac­cor­dance to your pref­er­ence.

Curl eight or 10 reed leaves into cones and fill them with gluti­nous rice and the pre­pared fill­ings. Wrap them into a pyra­mid shape us­ing the other leaves and the cot­ton thread. Boil them for two hours and they will be ready to serve.

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