This year, I decided to try making my own zongzi for the first time. They didn't turn out perfect, but I learned a lot. It takes plenty of time and practice to perfect the wrapping technique; mine ended up a bit loose, causing the filling to leak out in some corners. Since I'm not a big fan of sticky rice, I opted for sago zongzi filled with red bean paste. I didn't dare to try making savory zongzi because I thought it would take me the whole day to prepare everything. It's no surprise that homemade zongzi can be quite pricey considering the effort involved. If you're interested in more detailed information about zongzi, check out my other post LINK
For more recipes, visit my other blog LINK
Also for the first time since moving to Taiwan I had the chance to see the Dragon Boat Festival.
What's The Dragon Boat Festival (端午節)?
The Dragon Boat Festival (Duānwǔ jié) is a traditional Chinese holiday that takes place on the fifth day of the fifth month of the Chinese lunisolar calendar, which typically falls in late May or June. It's celebrated through dragon boat racing, consuming zongzi (sticky rice dumplings), and drinking realgar wine. The festival was officially added to the UNESCO Representative List of the Intangible Cultural Heritage of Humanity in 2009.
The most widely accepted story is that the festival commemorates Qu Yuan, who drowned himself in the Miluo River out of despair after his homeland was invaded. Locals raced their boats to save him or retrieve his body, leading to the tradition of dragon boat racing. They also threw rice into the river to feed the fish and prevent them from eating Qu Yuan's body, which evolved into the tradition of eating zongzi.
The Dragon Boat Festival is deeply rooted in Chinese culture and incorporates various traditions. Dragon Boat Racing dates back over 2,500 years and is central to the festival. It symbolizes the attempt to rescue Qu Yuan and commemorates his legacy. Eating zongzi is a way to commemorate Qu Yuan's loyalty and patriotism. It is a tribute to his memory and a way to keep his story alive.
What are Zongzi (粽子)?
Zongzi, also known as sticky rice dumplings, are a traditional Chinese food made from glutinous rice stuffed with various fillings and wrapped in bamboo, reed, or other large flat leaves. They are typically steamed or boiled.
Zongzi is traditionally associated with the Dragon Boat Festival, commemorating the death of Qu Yuan, a patriotic poet from the kingdom of Chu. He drowned himself in the Miluo River in 278 BC, and people threw rice dumplings into the river to keep fish from eating his body.
Zongzi has been eaten during Dragon Boat Festival since the Han dynasty (2nd–3rd centuries). The shapes and fillings of zongzi have evolved over centuries, with regional variations reflecting local tastes and available ingredients.
Zongzi come in a variety of flavors and fillings, broadly categorized into sweet and savory types. Savory zongzi often include marinated pork belly, salted duck egg yolk, and various beans, while sweet zongzi feature fillings like sweetened red bean paste, lotus seed paste, jujube paste, and sweet chestnuts. Plain zongzi are also popular, typically enjoyed with sugar. Vegetarian options include fillings such as mushrooms and bamboo shoots, mixed vegetables, sweet potatoes, and a variety of nuts and seeds. Regional variations exist, with Cantonese zongzi being larger and savory, Shanghai zongzi known for their sweet varieties, and Hokkien and Taiwanese zongzi featuring unique local ingredients.
Newer dessert zongzi include crystal zongzi, which are translucent and filled with sweet pastes, and sago zongzi, which use sago pearls for a light and chewy texture.
Sago Zongzi Recipe:
Ingredients:
- 250g sago pearls (small size)
- 30g sugar
- 20g cooking oil
- 300g red bean paste
- Water (enough to soak the sago pearls)
Other Supplies:
- 20 bamboo leaves
- Kitchen twine
Instructions:
1. Preparing Bamboo Leaves:
- Place the bamboo leaves in a large bowl or container.
- Cover the leaves with warm water and let them soak for 5-10 minutes. This helps soften the leaves and remove any impurities.
- After soaking, transfer the leaves to a cooking pot.
- Cover the leaves with clean water in the pot.
- Bring the water to a boil over medium-high heat.
- Once boiling, reduce the heat to low and let the leaves simmer for about 15 minutes. This further softens the leaves and ensures they are clean.
- After cooking, keep the leaves in the water until they have cooled down to room temperature.
- Once cooled, use clean water and a mop or cloth to gently clean the leaves, removing any excess dust or residue.
- Rinse each leaf thoroughly under running water and pat them dry with a clean kitchen towel.
2. Soaking the Sago Pearls:
- Place the sago pearls in a large mixing bowl.
- Pour enough water to cover the sago pearls and let them soak for 30 minutes.
- After soaking, drain off the water using a strainer and squeeze out any excess water. Excess water can affect the texture of the zongzi.
3. Preparing bean paste:
- In the meantime, divide the red bean paste into 10 even portions.
- Shape each portion into a small ball.
4. Mixing Sago Pearls with Other Ingredients:
- Mix the soaked sago pearls with sugar and cooking oil until well combined.
- If desired, add food coloring at this stage and mix thoroughly.
5. Wrapping the Sago Pearls with Bamboo Leaves:
- Stack two bamboo leaves on top of each other and fold them at the middle to create a cone shape.
- Fill the cone with some soaked sago pearls, spreading them towards the sides.
- Place red bean paste balls in the center, then cover with more soaked sago pearls, pressing them in tightly with the back of a spoon.
- Fold both sides of the bamboo leaves over the filling, then fold the top over and secure with kitchen twine.
6. Steaming on the Stove:
- Bring water in a steamer to a rolling boil.
- Arrange the wrapped dumplings in the steamer and steam over high heat for 30 minutes.
- Let the dumplings cool for about 10 minutes before removing them from the steamer.
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