Happy Dragon Boat Festival! (端午節): Homemade 粽子 (Glutinous Rice Savory Dumplings)
Long time no post! Life has been a bit crazy around here, but that doesn’t mean I haven’t stopped cooking or baking. No recipe today, but since it is Dragon Boat Festival, my mom and I spent the day wrapping up homemade vegetarian 粽子 (pronounced “zongzi”, a type of stuffed glutinous rice dumpling). We decided to switch it up by using purple glutinous rice and filled it with deep fried taro cubes, marinated tofu, 5-spice boiled peanuts, and braised shittake mushrooms. It was my first time learning to wrap these, but I think I did all right!
The cross section.
Unwrapping.
And eat!
Related posts:
- Eating Out: Brunch at Formosa Restaurant (台灣小館), Lake Forest, California
- Eating Out: [台中市] 櫻屋 (Sakura, Taichung, Taiwan)
- Street Food: [台中市] 一中街小吃: 打餅舖, 哇哉海苔飯捲 (Yizhong Street Food: Hit Cookie Home and Wow! Seafood Rice Rolls, Taichung, Taiwan)
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- Deep Fried Delicacies I: Kuih Keria (Malaysian Sweet Potato Donuts)
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Mmmmmm, looks delicious!!!
Yummmm! My mom made a vegetarian version, too, with bamboo shoots, peanuts and mushrooms… Strangely enough, we also made it with mixed grains like yours! (purple rice, wild rice, etc) I love zong zi, but too much glutinous rice makes me a little queasy. We also made a sweet version with prunes, dates, red bean paste, and red beans! So good.
Wei-Wei
The colors are beautiful, and they look delicious! Good work.
写的很好，顶支持一下
that is amazingggg! I don’t eat meat so it’s awesome to find a veggie version of a savory zongzi. yummy!
Wow! It’s so amazing that you made your own zongzi. I must rely on the shops and restaurants to get my fill. Interestingly, in my family it’s my dad who makes zongzi, but he dislikes them. My mom loves zongzi but doesn’t know how to make them. Your version sounds delicious!
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