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Sticky Rice In Bamboo Leaves Recipe

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Sasamaki sticky rice wrapped in bamboo leaves
Sasamaki sticky rice wrapped in bamboo leaves from abritishprofinjapan.blogspot.com

Description

Sticky rice in bamboo leaves, also known as zongzi or Chinese tamales, is a traditional food in many Asian countries. It consists of glutinous rice combined with various fillings wrapped in bamboo leaves and steamed until tender. The result is a delicious and aromatic treat that is perfect for any occasion, from family gatherings to festivals.

Prep Time

The preparation time for this recipe is about 2 hours, including soaking the sticky rice and bamboo leaves.

Cook Time

The cooking time for sticky rice in bamboo leaves is approximately 2 hours and 30 minutes.

Ingredients

For the sticky rice:
  • 2 cups glutinous rice
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon salt
For the filling:
  • 1/2 pound pork belly, diced
  • 1/2 cup dried shrimp, soaked
  • 1/2 cup shiitake mushrooms, soaked and sliced
  • 1/2 cup dried chestnuts, soaked
  • 1/4 cup dried scallops, soaked
  • 3 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon salt
  • 1 teaspoon sugar

Equipment

  • Bamboo leaves
  • Bamboo string
  • Steamer

Method

1. Soak the sticky rice in water for 2 hours.
2. Soak the bamboo leaves in hot water for 30 minutes.
3. In a large bowl, mix the vegetable oil, soy sauce, oyster sauce, sesame oil, and salt together.
4. Add the soaked sticky rice to the bowl and mix well.
5. In another bowl, mix the diced pork belly, soaked dried shrimp, sliced shiitake mushrooms, soaked dried chestnuts, soaked dried scallops, vegetable oil, soy sauce, oyster sauce, sesame oil, salt, and sugar together.
6. Take two bamboo leaves and overlap them.
7. Fold the leaves into a cone shape, leaving the top open.
8. Add a spoonful of the sticky rice mixture to the cone, followed by a spoonful of the filling mixture.
9. Add another spoonful of the sticky rice mixture on top of the filling.
10. Fold the top of the cone down over the rice and filling.
11. Tie the package tightly with bamboo string.
12. Repeat the process with the remaining bamboo leaves, sticky rice mixture, and filling mixture.
13. Place the packages in a steamer and steam for 2 hours and 30 minutes.
14. Remove the packages from the steamer and let them cool for 10 minutes.
15. Unwrap the packages and serve the sticky rice in bamboo leaves warm or at room temperature.

Notes

Sticky rice in bamboo leaves can be stored in the refrigerator for up to 5 days or frozen for up to 1 month. To reheat, steam for 10-15 minutes.

Nutrition Info

This recipe makes 10 servings. Each serving contains approximately:
  • Calories: 350
  • Protein: 12g
  • Fat: 15g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Sugar: 1g
  • Sodium: 600mg

Recipe Tips

  • Use fresh bamboo leaves if possible for a better flavor.
  • Make sure to tie the packages tightly to prevent them from falling apart during steaming.
  • You can customize the filling to your liking. Some popular options include Chinese sausage, peanuts, and salted egg yolk.
  • To make the packages more compact, you can press them gently with a spoon before tying them.
  • Be careful when handling the hot packages, as the steam can be very hot.

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