Sticky Rice Dumplings w. Chestnut Date Paste | BAO After Work

It's almost Dragon Boat Festival (June 7th, 2019). People race dragon boats on the river and enjoy a special dish: Sticky Rice Dumplings (Zong Zi). Zong Zi is sticky rice wrapped in bamboo leaves, basically a Chinese version of a tamale. You can put whatever you like as stuffing (sweet or salty). Here's my recipe and techniques on how to prepare, wrap, and cook the Zongzi with chestnut & date paste.
INGREDIENT (for 6 Zong Zi):
Sweet Rice (3 cups)
Bamboo Leaves (15)
Roasted Chestnuts (10)
Dates (3 1/2 cups)
cotton yarn
HOW TO WRAP ZONG ZI:
Take two leaves, smooth side facing up, and overlay with each other. Wrap the leaves like a taper around 1/3 place. Put some rice at the bottom of the taper, then fill with filling and cover with rice on the top. Fold top leaves and wrap according to the shape of the Zongzi. Fix with cotton yarn in the middle.
HOW TO COOK:
Add enough water to cover Zong Zi. Drop Zong Zi in when water is still cold. Simmer for 80 minutes and then soak for another hour after turning off the heat.
HOW TO EAT:
Remove the leaves when eating. You can sprinkle some sesame seeds and dried sweet-scented osmanthus.
Check more Asian Fusion Recipes in this playlist: • Bao's Cookbook
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[@johnny0468]

blimey that looks amazingly tasty thankyou for the post 🙏
, i love chestnuts and dates so gonna blitz the chestnuts roughly and mix in with date mix and use this for my veggie lo mai kai recipe filling i have , it looks pretty similar but this filling looks very tasty indeed 👍

[@katew4099]

I just foraged for some chestnuts! How do you cook your chestnuts so they open so easily and cleanly?