date: 2020-12-13T10:21:26.196Z image: https://img-global.cpcdn.com/recipes/4827158eaa9c8eb3/751x532cq70/guilt-free-brown-rice-zongzi-sweet-and-savory-versions-糙米甜咸粽-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/4827158eaa9c8eb3/751x532cq70/guilt-free-brown-rice-zongzi-sweet-and-savory-versions-糙米甜咸粽-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/4827158eaa9c8eb3/751x532cq70/guilt-free-brown-rice-zongzi-sweet-and-savory-versions-糙米甜咸粽-recipe-main-photo.jpg author: Genevieve Reed ratingvalue: 4.6 reviewcount: 27513 recipeingredient: - " Sweet filling version" - "4 cups brown rice" - "1/4 cup black rice" - "10 red jujubes" - "20 bamboo wrapping leaves" - " Savoury filling version" - "4 cups brown rice" - "10 pieces dry aged or soy sauce marinated pork belly" - "10 roasted chestnuts" - "20 bamboo wrapping leaves" recipeinstructions: - "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." - "Soak the leaves in cold water, pressed down, for 24 hours. Wash each leave after soaking." - "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." - "Wrap up zongzi and tie each well with straws or cotton twine. Each at about 5 oz in final weight." - "Pressure cook for 2 hours on high pressure. Choose natural release and keep warm function. The longer it cooks, the better it tastes." categories: - Recipe tags: - guilt - free - brown katakunci: guilt free brown nutrition: 105 calories recipecuisine: American preptime: "PT31M" cooktime: "PT32M" recipeyield: "3" recipecategory: Lunch ---  Hey everyone, it is me, Dave, welcome to my recipe site. Today, we're going to prepare a special dish, guilt free brown rice zongzi (sweet and savory versions) 糙米甜、咸粽. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious. Zongzi, or Joong in Cantonese (or the terribly translated 'sticky rice dumpling' in English), are an awesome dish that's often made around Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too! Chinese people eat sticky rice / glutinous rice dumpling (粽子zong zi） during dragon boat festival (端午节 duan wu jie). There are a few different ingredients to. Making zongzi is a bit labor-intensive, so my family would gather around and make a huge batch together and everyone gets to choose their favorite fillings. Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It's simple, it's fast, it tastes yummy. Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 is something which I've loved my entire life. They're nice and they look wonderful. To begin with this particular recipe, we have to first prepare a few ingredients. You can have 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. Take Sweet filling version 1. Take 4 cups brown rice 1. Make ready 1/4 cup black rice 1. Get 10 red jujubes 1. Get 20 bamboo wrapping leaves 1. Prepare Savoury filling version 1. Get 4 cups brown rice 1. Get 10 pieces dry aged or soy sauce marinated pork belly 1. Get 10 roasted chestnuts 1. Take 20 bamboo wrapping leaves 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. ##### 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. 1. Soak the leaves in cold water, pressed down, for 24 hours. Wash each leave after soaking. 1. 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. 1. Wrap up zongzi and tie each well with straws or cotton twine. Each at about 5 oz in final weight. 1. Pressure cook for 2 hours on high pressure. Choose natural release and keep warm function. The longer it cooks, the better it tastes. 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. 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. Thanks so much for reading. I'm confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!