Big chunks of meat and flavour wrapped in bamboo leaves–made with lots of love.
Mama Yau taught me how to make this one holiday when I said I was worried that if I didn't learn how to do it, I wouldn’t be able to pass the skill on to the next generation. That day we made more than 100 together.
My grandma passed it down to my mother, my mother to me, and now I’m making them for you.
Mung bean, glutenous rice, pork belly, spices, soy sauce, Shaoxing, garlic, ginger, salted duck egg yolk, preserved sausage, salt, brown sugar, shallots, shiitake, salt, bamboo leaf (not edible).
Cook from frozen, do not defrost.
Prep Time: 20 mins
- Submerge the Zongzi into a pot of simmering water and cook for 17 mins
- Remove and drain excess water.
- Cut strings and pull the bamboo leaves back.
- Traditionally, it’s eaten with a little caster sugar or soy sauce.