This is something I've wanted to post for quite a while now. Never had the time until now. 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.
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? 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. 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. Third picture : Mushrooms, cooked in dark soya sauce. Fourth picture : Chestnuts. Boiled and peeled. Very yummy. Fifth picture : Glutinous rice. Here, they semi-cook them with pandan leaves, to give it the extra flavour and smell.
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).
Okay, let's see how they make the dumplings... 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.
Next.... Picture 1 - Don't be stingy. Add a bit more. 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!
Honestly, I can't say it's easy to fold. I haven't gotten the hang of it myself! 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.
Now, let's take a look at the sweet type of rice dumpling... Basic ingredients are glutinous rice, semi-cooked with pandan essence (read : juice!) and sweet minced pork.
Let's start... 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.
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.
My mom uses woods instead of gas to cook it.. The bak zhang that post is quite small le. lol.. But it looks tasty le.. Suddenly miss mum pulak..
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!
You mean the last picture? I think that's the tee-zhang (sweet dumpling). It's definitely smaller, cause it uses the pandan leaf.