Jun 24, 2010

Chinese rice dumpling

On the fifth day of the fifth month of the lunar calendar is Dragon boat festival. This year it fell on June 16th. To celebrate, we always eat rice dumpling (aka Jong) during this festival. This festival is to commemorate a Chinese scholar. He was loved by the people but the government didn't care for him because he didn't agree with them. He committed suicide by drowning in a river. When people heard about this, they attempted to save him. The couldn't find him, so they wrapped rice dumplings and threw them in river so that the fish would eat the dumplings and not his flesh. Since then, the Chinese people eat rice dumplings each year to celebrate this scholar.

This year, I decided to make the rice dumpling myself. I found a recipe from Table for 2 or more. Wendy even has step by step instructions to teach you how to wrap it.

Preparing for the ingredients takes a bit of time. You definitely need to plan ahead if you want to make this. Otherwise, the hardest part by far is wrapping the rice dumpling in the bamboo leaves!! I had a hard time getting that traditional pyramid shape. Overall, it was worth the effort because the rice dumpling is really delicious!!! My parents both agreed that they were good, and they are very picky! =) I halved Wendy's recipe, here it is.

Chinese rice dumpling
adapted from Table for 2 or more

for the rice:
1kg short grain glutinous rice
1 tbsp salt
1/2 tsp sugar
2 shallots , chopped
1/4 cup oil

1. Soak rice for at least 3 hours, or overnight. Drain well.

2. Fry shallot in oil until slightly golden and fragrant. Remove shallot from the oil. Add sugar and salt into the oil and stir until combined. Add glutinous rice and cook for two minutes.

for the beans:
400gm peeled mung beans
1 tsp salt
1/2 tbsp sugar

1. Soak mung beans for at least 4 hours or overnight. Drain well.

2. Mix beans with salt and sugar. Leave to marinate for 1 hour or more.

for the pork:
1 lb pork belly, no skin
1/2 tbsp salt
1 tbsp sugar
1 tbsp light soy sauce
1 tbsp dark soy sauce
1/2 heaped tsp 5 spice powder
good dash of pepper

1. Mix everything together and marinate for 2-3 days.

12 pieces of salted egg yolk, halved
24 pieces of dried bamboo leaves, wash and soak in water to rehydrate
strand to tie dumpling.

For instructions on how to wrap the dumplings, go to Wendy's website. Good luck!

After they are wrapped, boil the dumplings in hot water for 2 hours. Remove string and leaves and enjoy!

This is the cross section of it!! Can you see the yummy beans? That's my favorite part. You can also see the salted egg yolk and the little piece of pork! yum!!



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