Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, guilt free brown rice zongzi (sweet and savory versions) 糙米甜、咸粽. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 is something that I’ve loved my whole life. They’re nice and they look wonderful.

Chinese Sweet Rice Dumpling, Alkaline Dumpling - Indochine Kitchen. See related links to what you are looking for. We share." ~ is a free~to~share platform created for the passionate home~bakers.

To begin with this particular recipe, we must 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. Take brown rice
3. Take black rice
4. Get red jujubes
5. Take bamboo wrapping leaves
6. Get Savoury filling version
7. Get brown rice
8. Make ready dry aged or soy sauce marinated pork belly
9. Take roasted chestnuts
10. Take bamboo wrapping leaves

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. It will not be too salty as part of the salt will be absorbed by the rice. Zongzi is a traditional Chinese food, and it is the most popular food of the Dragon Boat Festival,made of glutinous rice stuffed with different fillings.

Steps 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.

There are mainly two tastes to zongzi: sweet and savory. Nowadays people even make zongzi with mixed swwet and savory fillings. They can be savory or sweet, and everyone has their favorite flavors. Bill pretty much only likes the zongzi recipe we're posting here today—with salty duck Also, don't miss our post on Jianshui Zong Alkaline Rice Dumplings if you are looking for the sweet version. We also have a Shanghai Zongzi.

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