Making rice dumplings!

Discussion in 'Adrian Wong' started by Adrian Wong, Dec 9, 2006.

  1. Adrian Wong

    Adrian Wong Da Boss Staff Member

    This is something I've wanted to post for quite a while now. Never had the time until now. :D

    These were taken on May 27th, when my family went down to Pontian, Johor to make rice dumplings.

    If you want to learn more about the rice dumplings, check this Wiki topic out - http://en.wikipedia.org/wiki/Zongzi

    Lotus and pandan leaves were used to wrap the dumplings. Fortunately, my grandparents have a VERY large pandan plant in the garden. Probably planted for this very reason. :haha: :haha:
     

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    Last edited: Dec 10, 2006
  2. Adrian Wong

    Adrian Wong Da Boss Staff Member

    As usual, they made THREE types of dumplings.

    1. The bak-zhang, literally meat dumpling, which has a filling of pork chunks.

    2. The tee-zhang, literally sweet dumpling. Also called nonya zhang. It has a filling of sweet, minced chicken with 5 spice.

    3. The kee-zhang, literally lye dumpling. I suppose they used lye to make it? :think:

    Anyway, let's take a look at how they make the bak-zhang or meat dumpling. Please note that I'm no cook, so my description may not be very accurate. My brother will be able to provide a better description. :mrgreen:

    First picture : Chunks of pork marinated and cooked with dark soya sauce, garlic, and what nots.

    Second picture : Dried oysters. Optional. We have some family members "ordering" bak-zhangs without oysters. :haha: :haha:

    Third picture : Mushrooms, cooked in dark soya sauce.

    Fourth picture : Chestnuts. Boiled and peeled. Very yummy. :thumb:

    Fifth picture : Glutinous rice. Here, they semi-cook them with pandan leaves, to give it the extra flavour and smell. :mrgreen:
     

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    Last edited by a moderator: Dec 15, 2006
  3. Adrian Wong

    Adrian Wong Da Boss Staff Member

    Another ingredient they used were these small, dried prawns.

    An optional ingredient is the yolk of a salted duck egg. They usually put in half a yolk. It imparts a very nice taste to the bak-zhang, but some people prefer NOT to eat it for health reasons (read : high cholesterol). :mrgreen:
     

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    Last edited: Dec 10, 2006
  4. Adrian Wong

    Adrian Wong Da Boss Staff Member

    Okay, let's see how they make the dumplings... :mrgreen:

    Pictures 1 to 3 - Fold two lotus leaves together to form a triangular vestibule.

    Picture 4 - Fill the bottom with some glutinous rice.

    Picture 5 - Now, put in some chunks of pork. :mrgreen:
     

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  5. Adrian Wong

    Adrian Wong Da Boss Staff Member

    Next....

    Picture 1 - Don't be stingy. Add a bit more. :mrgreen:

    Picture 2 - Now, put in the other fillings.

    Picture 3 - Cover them with more glutinous rice.

    Picture 4 - Pat them down nicely...

    Picture 5 - And FOLD! :mrgreen:
     

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  6. Adrian Wong

    Adrian Wong Da Boss Staff Member

    Honestly, I can't say it's easy to fold. I haven't gotten the hang of it myself! :haha: :haha:

    Pictures 1 & 2 - Wrapping the dumpling.

    Picture 3 - Then they tie up the dumpling and hang them in bunches, tied to a chopstick.

    Pictures 4 & 5 - Once a bunch of them are ready, they put them in a pot to boil.
     

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  7. Adrian Wong

    Adrian Wong Da Boss Staff Member

    Now, let's take a look at the sweet type of rice dumpling... :mrgreen:

    Basic ingredients are glutinous rice, semi-cooked with pandan essence (read : juice!) and sweet minced pork.
     

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  8. Adrian Wong

    Adrian Wong Da Boss Staff Member

    Let's start... :mrgreen:

    Picture 1 - These dumplings use the thicker, but narrower pandan leaves. They only use one per dumpling.

    Picture 2 - A slightly different way of folding, with one end shorter than the other.

    Picture 3 - Again, start with some glutinous rice at the bottom.

    Picture 4 - Add the minced meat filling...

    Picture 5 - And top off with more glutinous rice. :mrgreen:
     

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  9. Adrian Wong

    Adrian Wong Da Boss Staff Member

    Picture 1 - Pat the rice down...

    Picture 2 - Fold it...

    Picture 3 - And wrap it up!

    Pictures 4 & 5 - Then tie it in bunches to a chopstick.
     

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  10. Adrian Wong

    Adrian Wong Da Boss Staff Member

    Pictures 1 & 2 - They are then set to boil as well.
     

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  11. Adrian Wong

    Adrian Wong Da Boss Staff Member

    The end result? A rice dumpling like this! :mrgreen:

    Yum, yum! :mrgreen:
     

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    1 person likes this.
  12. hyper_raider

    hyper_raider shutdown -h now

    OMG...you are so evil adrian
     
  13. zy

    zy zynine.com Staff Member

    argg .. i want !!!! :( yes.. you are evil adrian !!

    making me hungry on a sunday morning ! :p
     
  14. Jet

    Jet Just Started

    My mom uses woods instead of gas to cook it.. :mrgreen: :mrgreen:
    The bak zhang that post is quite small le. lol.. :p
    But it looks tasty le.. Suddenly miss mum pulak.. :oops:
     
  15. strawroot

    strawroot I Lurrrve Panda Biscuit!

    wah.... so much trouble to make a bak-zhang..
    i think its easier to just buy one and eat :D
     
  16. ZuePhok

    ZuePhok Just Started

    whoaaaa :thumb: :thumb: :thumb: :thumb:
    nice :drool: :drool:
     
  17. Trinity

    Trinity Little Kiki Staff Member

    That was a real nice post Adrian.:)

    It must be nice to all get together and make those. Like a family thing.:)

    Wish I could try about 5 or 6 of them!:drool:
     
  18. Adrian Wong

    Adrian Wong Da Boss Staff Member

    You mean the last picture? I think that's the tee-zhang (sweet dumpling). It's definitely smaller, cause it uses the pandan leaf. :mrgreen:
     
  19. Adrian Wong

    Adrian Wong Da Boss Staff Member

    You miss it?? :wicked: :wicked:
     
  20. Adrian Wong

    Adrian Wong Da Boss Staff Member

    Hehe.. You will miss it when you go to the US. :dance: :dance:
     

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