Hello everyone, it's Amanda here!
As time goes by,
it is almost the annual Dragon Boat Festival again (Dragon Boat Festival is at the 18th of June).
I have made Zongzi many times in the previous years,
but this year I would like to summarize and show you
all 4 different methods of making Zongzi that I'm familiar with.
Today I am using the vacuum sealed reed leaves (or indocalamus leaves).
You need glutinous rice (a.k.a. sticky rice).
Today's Zongzi is a bit special,
it is not made just using glutinous rice. (Traditional Zongzi are made using glutinous rice only)
We will add many other whole grains as well.
This will enrich its flavor.
First you need to soak all the grains.
Mix black beans, green beans, red beans, millets, quinoa and peanuts together.
and immerse all the above ingredient in water for 8 hours minimum.
When you are ready to make Zongzi
you can then go ahead and soak the glutinous rice in water.
I've also added some black glutinous rice.
the mixed glutinous rice will be ready after approximately 2 hours.
When finished soaking, drain the water
and repeat the same process with the glutinous rice, and combine.
Thoroughly mix the two together.
Different types of the whole grain can be used here,
but you need to make sure the grains do not exceed the amount of glutinous rice.
(text on the top left corner says: double the amount) Now we proceed with other fillings.
(text on the top left corner says: double the amount) along with candied jujubes, red bean paste and salted egg yolk.
First, we need to marinate the pork belly.
In a bowl, add the pork belly, ginger paste and fermented tofu.
Then add the light and dark soy,
ShaoXing wine,
and white sugar.
Mixed thoroughly with your hand.
The pork belly needs to be marinated for 2 hours.
Chop the chestnuts.
These chestnuts are left over from the previous video, Marron Glacé;
I froze the extra chestnuts
that's why it is blackened on the outside.
But this will not affect the quality.
Now we start making the Zongzi
The first method of making it
is also the most classic way. This method produce a tetrahedron shaped Zongzi.
You can cut away both leaves' tail and head to make them easier to work with.
Place the two leaves on top of each other. Make sure one leaf's head is on top of the tail of the other one.
Fold the leaves into a funnel shape at a third of the distance from one end.
Notice how the leaves are folded in.
There should not be any holes underneathe.
Take a small spoonful of the mixed rice and add it to the bottom of the funnel.
For this one I will make it into a candied jujubes flavored Zongzi.
Put a pitted candied jujube into the funnel,
then keep adding the rice mixture until the funnel is full.
Press down on top of the rice until it is compressed.
Then fold down the top half of the leaves.
Both the left and right side of the leaves need to be folded inwards
to prevent it from leaking.
Fold any untucked pieces tightly along the edges.
Hold the Zongzi in one hand and use your other hand to wrap the Zongzi in cotton twine.
You need to wrap it around the middle of the Zongzi.
After wrapping, you just need to tie it tightly to prevent the Zongzi from unfolding.
This is the most classic and simple way of making Zongzi.
I have made many different flavors of Zongzi using this method.
While you are folding, make sure all corners are sealed
so the rice does not leak.
Now for the second method.
We just need one leaf,
to fold into a funnel shape
around the middle.
Make sure the petiole is on top after folding
and the tip of the leaf is on the bottom.
Then twist the tip of the leaf around the formed shape tightly.
Check the shape and make sure there won't be any leakage in the bottom tip.
Then add in a small spoonful of mixed rice like before
Then put in one piece of the chest nut. Place a small lump of (or balled) red bean paste,
and put another piece of chest nut on it.
Then fill the entire funnel to the top with the mixed rice.
Compress the mixed rice.
Similar to the triangular Zongzi from the previous method,
fold down the top part of the leaf
until it fully covers the bottom half.
Then wrap any excessive part tightly around the bottom half.
Wrap the twine tightly around
the folded edges.
This method will result an small cone shaped Zongzi.
This shape is especially suitable for sweet Zongzi.
Now we proceed to the third method. This method will yield an almost square shaped Zongzi
You will need to stack both leaves together.
The difference between this method and the first method is
you need to fold forward from the center
Then fold the sides.
After opening from the top,
you can get a long funnel shaped opening.
Then put mixed rice into this opening
Put the marinated pork belly in there as well,
and my signature XO sauce,
then put the mixed rice in again.
Press until compressed,
and the rest is similar to the first method
Put the top half of the leaf down like this
Then squeeze the leaf and wind it up around the bottom half.
This result of this method looks similar towards the first.
But its technique is a bit different.
The size is also a bit larger.
You need to fully wrap all of parts of this Zongzi with twine to hold it together.
It will be more solid this way.
Okay, now we proceed to the last method. This will result a Zongzi shaped like a house.
I also demonstrated this before when I was making meat Zongzi.
You need four leaves.
First two leaves cross into an X shape
Then twist it like this
and let it from a funnel shape in the middle.
Then put rice in this middle tip,
then put in the marinated pork belly
and another salted egg yolk.
keep adding mixed rice until full.
Compress it and flatten it.
Then fold both sides up.
You don't need it to be very precise.
An approximation is good enough.
Then take a new leaf,
Wrap it on one side,
and fold both ends toward the middle.
Then change hands,
and do the same thing with the other side.
Take a new leaf,
Wrap it on the other side,
and fold both ends toward the middle.
It will form into a pyramid shape
You need to wrap twine many times
on both sides.
Tie a knot on the bottom,
it can be firmly sealed now.
This method will give your Zongzi the largest volume.
This means you can put in more stuffing.
Usually the type of Zongzi with the most stuffing will use this method.
Now that all types of Zongzi are finished.
We will cook both the sweet and salty Zongzi together.
Because Zongzi will float on water,
you can use a small plate to press it down.
Cover lid
Turn the stove to low for about one and a half to two hours.
Since the whole grains will be harder to cook
You may need a little longer.
Or you can use a pressure cooker.
Now it is done.
Sweet Zongzi can be topped with honey or sugar
For salty Zongzi you can just eat it directly
Basically, these are the most popular method of making Zongzi now days.
Everyone should be able to make Zongzi after this episode.
There are nothing too difficult for making Zongzi.
You just need to practice a little,
and you will become better and better.
Everybody is welcome to share your opinion in the comments below on
what kind of stuffing dumpling do you like best?
Well, that's today's episode on the 4 ways of making Zongzi.
Did you understand all 4 methods?
I don't know which flavor you like the best.
I myself like the taste of this XO sauce the best.
Because I think the XO sauce and the meat together
is very tasty in side the ZOngzi.
Since there are many different types of whole grain in the Zongzi,
it does not feel oily when you eat it.
These types of Zongzi is not only healthy, but also delicious.
Hope you all loved today's show,
and Happy Dragon Boat Festival to everyone.
Bye~