Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, guilt free brown rice zongzi (sweet and savory versions) 糙米甜、咸粽. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 is something that I have loved my entire life. They’re fine and they look wonderful.

Nyonya Rice Dumplings (Nyonya Chang) have a distinctive sweet and savoury taste. Famous for the signature blue rice from blue pea flowers. Cantonese Savory Glutinous Rice Dumplings/Zongzi (粽子). I have several 'mad' dishes lined up to be attempted this year (there's really only six months.

To get started with this particular recipe, we have to first prepare a few components. You can cook guilt free brown rice zongzi (sweet and savory versions) 糙米甜、咸粽 using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽:

1. Get Sweet filling version
2. Make ready 4 cups brown rice
3. Prepare 1/4 cup black rice
4. Make ready 10 red jujubes
5. Prepare 20 bamboo wrapping leaves
6. Prepare Savoury filling version
7. Prepare 4 cups brown rice
8. Take 10 pieces dry aged or soy sauce marinated pork belly
9. Get 10 roasted chestnuts
10. Get 20 bamboo wrapping leaves

These savory sticky pork rice dumplings, known as pork zongzi, are a tasty treat and a perfect signature summer festival food! If using long grain sweet rice, the rice will lump together and form a uniform mass. Unfortunately, sometimes you cannot tell the difference between short and long grain. They may be different from filling, taste and shape.

Instructions to make Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽:

1. Soak rice in two container for 24 hours ahead of the time to sprout. This method not only improves the texture but also boosts nutritional value tremendously.
2. Soak the leaves in cold water, pressed down, for 24 hours. Wash each leave after soaking.
3. Be creative with stuffing materials. My favorite savory stuffing is dry aged pork belly or marinated pork belly. You can use marinated chicken, mushroom or anything with deep rich flavors. For sweet version, I didn't use added sugar, simply put in a jujube, you can use other dried fruits such as dates, mulberry or longan. Plain rice is always a classic.
4. Wrap up zongzi and tie each well with straws or cotton twine. Each at about 5 oz in final weight.
5. Pressure cook for 2 hours on high pressure. Choose natural release and keep warm function. The longer it cooks, the better it tastes.

Unfortunately, sometimes you cannot tell the difference between short and long grain. They may be different from filling, taste and shape. Today, eating this rice dumpling remains as an important tradition among the Chinese. The way of wrapping and the ingredients in the zongzi also varied considerably in different regions. Add more salt to give it a deep savory flavor.

So that’s going to wrap this up with this exceptional food guilt free brown rice zongzi (sweet and savory versions) 糙米甜、咸粽 recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!