How To make Sweet Rice Dumplings
3 c Water
1 1/2 c Sweet brown rice, uncooked
1 pn Sea salt
3/4 c Raisins
3/4 ts Cinnamon
2 1/2 c Shelled walnuts
The Japanese call these rice dumplings obagies. DIRECTIONS ========== Bring water to boil in a 2-quart saucepan. Add rice and salt, cover and reduce heat to medium. Cook for one hour. (Check to see if more water must be added to prevent sticking.) Remove from heat and let cool for 5 minutes. Preheat oven to 350 degrees F. Mix half the raisins and half the cinnamon into half of the rice and process mixture thoroughly through a grain mill. (If you do not have a grain mill, use a Champion Juicer with a grinder attachment or pound mixture into a paste in a wooden bowl.) Repeat with remaining rice, raisins and cinnamon. Place walnuts on a baking sheet and roast in oven and let cool. Coarsely grind or finely chop walnuts. Measure rice ito 2 1/2 tablespoon portions. Moisten hands and shape dumplings. Roll each dumpling in walnuts to coat. Serve immediately. Per 2 dumplings: 361 cal, 11 g prot, 21 mg sod, 38 g carb, 21 g fat, 0 mg chol, 36 mg calcium HINTS: To speed up cooking process, place rice in a pressure cooker with 2 1/4 cups of water and cook for 40 to 45 minutes. Remove from heat and let
cool until pressure goes down. Dumplings can be stored in the refrigerator for several days. Reheat in oven when ready to serve. * Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for you by Karen Mintzias
How To make Sweet Rice Dumplings's Videos
Sweet Rice Dumplings stuffed in Jackfruit Leaf #food#shorts
Easy Chinese Rice Dumpling Zongzi Recipe
???? BUY MY CLAYPOT -
❤️ SUPPORT THE CHANNEL -
????PRINTABLE RECIPE -
Zongzi, AKA sticky rice dumplings wrapped in bamboo leaves, is a traditional food we eat during the dragon boat festival. If you have made it before, you know how complicated and time-consuming it is. However, this recipe is an easy version for beginners.
Ingredients (makes 12-15 Zongzi)
1.5 lb (680 grams) of glutinous rice (Amazon Link -
3 tbsp of vegetable oil
1/2 cup of diced shallot
2 tbsp of diced garlic
1.5 tbsp of soy sauce (Amazon Link -
1/2 tbsp of dark soy sauce (Amazon Link -
20-30 pieces of bamboo leaves (Product Link -
To Marinate the pork
12 oz of pork shoulder meat
1 tbsp of soy sauce (Amazon Link -
1 tbsp of dark soy sauce (Amazon Link -
2 tsp of oyster sauce (Amazon Link -
1/2 tsp of salt
1 tsp of five-spice powder (Amazon Link -
INSTRUCTIONS
Soak the glutinous rice with hot water for 40 minutes.
Cut the pork shoulder meat into bite-size pieces, then marinate it with soy sauce, dark soy sauce, oyster sauce, salt, and five-spice powder for at least 1 hour. If you don't eat pork, feel free to change it to chicken thigh or beef.
Fill a big pot with water and add the bamboo leaves (It is ok to bend the leaves and use something heavy to press them under the water). Bring it to a boil, turn off the heat and let the bamboo leaves soak on the side while prepping the rest of the ingredients.
Drain the glutinous rice thoroughly. Add oil, diced shallots, and minced garlic to a wok. Saute over medium-low heat until the aromatics are lightly golden.
Add the well-drained glutinous rice and stir over medium heat for a couple of minutes. Season the rice with soy sauce and dark soy sauce, then remove from the wok and set it aside.
Take the bamboo leaves out and wipe off the moisture with paper towels. As you are doing this, you should be able to distinguish the rough and smooth sides. The rough side has an obvious stem; it should not be in contact with the rice when wrapping.
Partially stack two bamboo leaves with the pointy tips facing each other and the smooth side facing up. Then, fold it from one-third of the length into an ice cream cone. Be sure to over lab the corner, so the rice will not fall out.
Put some glutinous rice in the bamboo cone. Add some pork pieces, then fill up the rest of the space with more glutinous rice. Use your thumbnail and forefinger to hold the shape, then fold the upper leaves down. Continue to wrap it along the surface and follow the shape of the zongzi. Once done, you should get a pyramid shape. Tie it with a few cycles of kitchen twine.
Fill a big pot with water and add your zongzi. The water should be enough to cover all the zongzi. Bring it to a boil and turn the heat to low. Simmer for 2.5 hours.
Remove the Zongzi from the water and enjoy!
How to wrap a Chinese glutinous rice dumpling (zongzi)
Dragon Boat Festival season is here! Learn to wrap these delicious savory snacks. Practice makes perfect!
How to Make Sweet Zongzi 粽子 (Sticky Rice Dumplings Recipe)
These sweet rice dumplings are gooey, sweet, and infused with the nice grassy aroma of the bamboo leaves. Learn the traditional Chinese cooking method in minutes with the video and step-by-step pictures.
Print recipe at:
Ingredients:
20 - 30 sheets dried or fresh bamboo leaves (or reed or banana leaves)
2 cups (400 grams) glutinous rice
1 cup homemade red bean paste (or a packaged one from a Chinese market)
Cotton twine or narrow stalks to tie the zongzi
Red bean paste recipe:
***
Visit my blog to get more delicious Chinese recipes!
***
❤︎❤︎❤︎
Follow Omnivore's Cookbook on
Facebook:
Twitter:
Pinterest:
Instagram:
Google+:
❤︎❤︎❤︎
Homemade Ham Sui Gok/Fried Glutinous Rice Dumpling
Ingredients:
300g Minced pork
50g Sweet pickled radish
2 cloves Garlic
20g Dry shrimps(pre-soaked)
60g Shiitake mushrooms
40g Spring onions
250ml Water
1tbsp Shaoshing wine
2tsp Light soy sauce
1/4tsp White pepper powder
1/2tsp Sugar
2tbsp Oyster sauce
1/8tsp Sesame oil
2.5tbsp Diluted potato starch
Dough:
(16nos)
130ml Water
50g Sugar
100g+65g Glutinous rice flour
8g Lard
Music: Credit to Audio Beat Official
Nyonya Chang (Nyonya Glutinous Rice Dumplings) | MyKitchen101en
Nyonya Chang (娘惹粽) is a Melaka Peranakan cuisine, it has a distinctive sweet and savory taste with a patch of blue glutinous rice, which is colored by blue pea flower juice.
Print & Save Recipe:
Follow us on Facebook for more video recipes: