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ZANG
MYSTERY OF UNWRAPPED!

CHINESE RICE DUMPLINGS

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Hai! Im Zongzai! Let me open your eyes to my fragrant and delicious world of zongzi, or rice dumplings. The mystery of zongzi will finally be unwrapped now!

foreword
The Chinese culture is rich with exciting mythologies and traditions and the history of zongzi is no exception. Discover the tale of Qu Yuan, the loyal politician and how he brought about the tradition of the rice dumplings festival.

from Zongzai

Next, lets start making zongzi! Firstly, well need some basic understanding of the different ingredients that goes into your zongzi. After that, I am going to show you, step-by-step on how to wrap the perfect zongzi! Before long, you will finally be able to start making your different kinds of zongzi! From the traditional to the crazy, I will give you the different kinds of zongzi recipe that will surely surprise your family and friends. Whether youre a zongzi-lover or a culinary hobbyist, this simple-to-understand book of Zang! is a must-have for your cookbook shelf. Lets start our zongzi journey now!

1 // Foreword

2 // Preface

The Tale of Qu Yuan

The Origin of

The ZANG.
3 // Origin of Zang

300

was a statesman and poet that lived in the 3rd c BC in the Chu State. Being an uprighteous and loyal man, he could not bear to see his country being destroyed by corrupted officials whilst he was powerless do anything.

Qu Yuan

Thus he decided to end his life by drowning himself in the Miluo River.
4 // Origin of Zang

When fishermen saw him committing suicide, they raced to save him in their boats, beating drums to scare away the water dragons and creatures that might feed on his body. However, they failed to find him in the river.

5 // Origin of Zang

rice wrapped in bamboo leaves and tied with colorful strings as a decoy.

In order to prevent the fishes from eating his body, they threw in

Henceforth, the tradition of Dragonboat and Rice Dumpling Festival started.

6 // Origin of Zang

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WRAP !

7 // How to wrap?

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8 // How to wrap?

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8 // How to wrap?

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BASIC

INGREDIENTS

9 // Basic ingredients

 FILLINGS
Dumpling fillings could vary widely according to ones preference and taste and could be both savoury or sweet. The most common ones are nonya meat fillings, salted duck eggs, chinese mushrooms, roasted chestnuts etc. But of course some zongzi contain no filling at all and could be eaten plain or with sugar.

Long bamboo leaves are used for wrapping zongzi because they give off a distinctive fragrance. They are usually available in the dried goods section of a wet market or at any sundry shop.

BAMBOO LEAVES

for tying zangs. It comes in rolled bundles and could be bought almost anywhere from stationery shops to to your friendly provision stores.

Soften the dried leaves by soaking them in hot water and then cleanse gently before use.

GLUTINOUS RICE
Glutinous rice are sometimes known as sticky rice because of its texture. When raw, they are milky white and more opaque and shorter than normal rice. Could be bought at most supermarkets.
Remember to wash the raw rice and soak them in water for ideally 4 hrs before wrapping your zongzi!
10 // Basic ingredients

STRINGS
Raffia string is commonly used

Fragr a ness. nt meat du A trad m itiona pling with l loca l favo a hint of s weeturite!

13 // Recipes

 Zang! onya
N

1 300 40 20 100 50 30

3 4 3 3 2 2 2 2 2 2.5

Ingredients

1 kg 300g 40g 20g 100g 50g 30g

glutinous rice pork belly dried shrimp shitake mushrooms candied winter melon shallots garlic pandan leaves coriander powder pepper salt MSG dark soy sauce

Rice:

Line a steamer with muslin cloth or banana leaves, steam rice over high heat for 20 min, spoon 1/2 coconut milk over and mix well, steam for another 20 min, spoon remaining coconut milk, mix well and steam for further 20 min till rice is cooked.

Filling:

Heat oil in wok. Fry spice paste till oil floats on surface, add siced onions and meat, add sat and sugar to taste, cook till mixture is dry. Fold 2 pieces of bamboo leaves into cone shape, fill 2 tbsp prepared glutinous rice into cone, add 2 tbsp filling and some ikan bilis, cover with 2 tbsp rice. Wrap up the dumpling and secure with raffia string. Steam over medium heat for 40 min.

Preparation:

14 // Recipes

Th no e Ha us kk ric as e f in lou ve r, nte giv d ing this it u za niq ng ue usi ch ng ew glu y t tiex tur e.

15 // Recipes

Hakka K

300 30 280 50 12 200 6 4 5 2 1 14 1 1

uih Zang

50 1.5 30

Ingredients

300g 30g 280ml 50ml 1/2 tsp a dash 200g 6 pieces 4 tbsp 5 2 cloves 1 tbsp 1/4 tsp 1 tsp 1 tbsp

glutinous rice flour rice flour water cooking oil salt pepper minced pork/chicken softened dried shitake mushrooms chopped dried shrimps shallots - chopped garlic - chopped dark soy sauce 5-spice powder sugar cornflour dissolved in 100ml water

Dough:

Combine glutinous rice flour, rice flour, salt, pepper in a bowl, add water gradually and knead to form a smooth and pliable dough.

Filling:

Heat oil in wok, add shallot and garlic, fry till gragrant. Add in dried shrimps and mushrooms, then minced pork and seasoning, thicken with cornflour.

Preparation:

Take a piece of dough (50g), flatten, wrap in 1.5 tbsp filling and seal well. Brush surface of bamboo leaves with oil, fold into cone shape, put in dumplings and wrap well, secure with string. Put into steamer and steam over medium low heat for 30 min.

16 // Recipes

Rice d too w umpling s hen disg can loo uise d as k pretty a a su shi. nd delic ate

17 // Recipes

 Sushi
Zang

500 12 2 300 4 4 250 30

6x6 20 20 20 5 5 1 5

Ingredients

500g 1/2 tsp 2 tsp 300ml 4 4 tbsp 250g 30g

glutinous rice salt chicken granules hot water shallots cooking oil egg and fish roll shrimp roe zi-su leaves plastic paper

Rice:

Line a wet muslin cloth or banana leaves on a perforated steamer. Mix soaked rice with salt and chicken granules, spread over steamer and steam over high heat for 20 min, stir well and spoon over 1/2 of the water, steam for another 20 min, spoon oer rest of the water, continue steaming for another 20 min till rice is cooked. Heat oil, fry chopped shallots till fragrant and add to steamed rice, mix well.

Filling:

Drop fish roll in boiling water and boil for 5 min.

Preparation:

Spread a layer of rice on plastic paper, arrange egg and fish roll in center. Roll up rice in between plastic paper, carefully shape into triangle roll and slice into 1.5 length. Wrap with a piece of leaf and decorate top with shrimp roe, serve with Japanese soy sauce. 18 // Recipes

ish porean d f a Singa K! o ply SHIO e fusion is creativ ional zang is sim Th tradit with the

19 // Recipes


Nas
2.5

i Le
mak

Zan

g!

1 2 200 300 120 2 10 2 1 20 2 1 5

20 12 20 20 2 2 2 2 2 40

Ingredients

1 kg 2 tsp 200ml 300g 120g 2 big 10 2 cloves 1 cube 20 2 tbsp 1 tsp 5 tbsp

glutinous rice salt concentrated coconut milk minced meat fried ikan bilis finely sliced onions shallots garlic shrimp paste dried chilies - soaked, seeded sugar salt cooking oil pandan leaves - 2.5 pieces bamboo leaves raffia string

Rice:

Line a steamer with muslin cloth or banana leaves, steam rice over high heat for 20 min, spoon 1/2 coconut milk over and mix well, steam for another 20 min, spoon remaining coconut milk, mix well and steam for further 20 min till rice is cooked.

Filling:

Heat oil in wok. Fry spice paste till oil floats on surface, add siced onions and meat, add sat and sugar to taste, cook till mixture is dry. Fold 2 pieces of bamboo leaves into cone shape, fill 2 tbsp prepared glutinous rice into cone, add 2 tbsp filling and some ikan bilis, cover with 2 tbsp rice. Wrap up the dumpling and secure with raffia string. Steam over medium heat for 40 min. 20 // Recipes

Preparation:

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ur

21 // Recipes

it Za Fru ng!
Crystal

10 13 200 850

850 5 34

Ingredients

10g 1/3 tsp 200g

konnyaku powder citric acid sugar water fresh strawberries kiwi fruit black grapes bamboo leaves raffia string

Jelly:

Boil water in saucepan, mix konnyaku powder and sugar together, pour into boiling water, stir for 3 min, add in citric acid and mix well, remove from fire and stir till cooled.

Filling: Preparation:

Wash and wipe dry fruits, slice kiwi into wedges. Fold one end of bamboo leaf into cone, secure into shape with a toothpick, stand eachcone in a glass, fill cone with cooled konnyaku mixture, drop in fruit, top up cone with more konnyaku mixture. Leave to set in fridge, (dumpling and glass) wrap up and secure with string. Chill in fridge, serve cold.

22 // Recipes

References
Jamie Jong (2007)
Rice dumplings comes in various shapes and different taste. Selangor, One Publisher.

Yan Liao (2006)

Food and festivals of China. The History and Culture of China. Philadelphia, Mason Crest Publishers.

Nina Simonds, Leslie Swartz & The Childrens Museum, Boston (2002)
Moonbeams, dumplings & dragon boats. Orlando, Gulliver Books Harcourt Inc.

Peng Yuyun (2005)

The flavours of rice dumplings (videorecording). Singapore, Xin ge mei ti.

54495 9 781565 924796

ISBN 978-1-56592-479-6

5449 5

9 781565

92479 6