Learn how your comment data is processed. Veggie Pizza and Kaitlin’s Perfect Pizza Method! Place a standard 8 inch lid loosely over the top of the bamboo steamer. Mix the rice with 1 tablespoon light soy sauce and 1 teaspoon salt in a large bowl. Soak the uncooked sticky rice overnight (or at least 6 hours). Place the rice in the steamer, starting with cold water. After soaking, wash and rinse each leaf front and back, keeping them in a large bowl or tub of water so they don’t dry out. But you’ve cut down on the assembly time AND the cooking time (wrapped zongzi take 7-8 hours to cook). And add the peanuts to the rice along with the Chinese sausages and scallions. Hi Sophia, you can store the leftovers in the refrigerator and reheat by steaming. Turn on the heat to high, and once the water starts to boil, steam for 60-90 minutes. After it is filled with the sticky rice ingredients, the bamboo is plugged with a piece of coconut husk wrapped with banana leaf to keep in the steam for cooking the rice. However, sometimes, we just don’t HAVE time on our side.

Place the rice in the steamer, starting with cold water. If you DO want to wrap your zongzi in the traditional way, but want a faster way to cook them, check out our post on How to Cook Zongzi in an Instant Pot. Sticky rice also forms a base for a tasty coconut milk based desert.

My American born children love traditional Chinese food, too.

After soaking, wash and rinse each leaf front and back, keeping them in a large bowl or tub of water so they don’t dry out. Hi Caroline, you don’t need any liner. Soak the uncooked sticky rice overnight (or at least 6 hours). But it will save time, and the broken rice will also cook faster! The rice will harden if cooled. We’re no strangers to the hard work and love that go into traditional sticky rice dumplings/zongzi. It cooked for 30 minutes with natural release for 10 minutes. Mix the rice with 1 tablespoon light soy sauce and 1 teaspoon salt in a large bowl and set aside. We’d be a little more reluctant to use this method for the Jianshui Zongzi, because we’re purists when it comes to those (they’re like little pieces of art), but you could certainly try it! Yes. It tasted even better the next day as the flavors melded. Sticky rice must be soaked in water for 4 to 10 hours before steaming. Angel Wong's Kitchen. The rice should be still wet. Drain the rice and rinse under cold running water 3 times. Originally from France, Sebastien moved to London in the early 2000s where he pursued a career as a computer programmer for Thompson Reuters and Bloomberg. All with a layer of rice mixture, a layer of pork belly, another layer of rice mixture, and a layer of pork belly on top. We’ve posted several zongzi recipes over the years, including our Cantonese-style Zongzi with Pork, Chinese Sausage, Peanuts, and Duck Egg Yolk, Shanghai-Style Pork Zongzi, and Jianshui Zongzi with Red Bean. If using a bamboo steamer, you can simply put on the cover. Serve your shortcut version of traditional sticky rice dumplings hot! Then place bamboo steaming basket inside sticky rice steamer. We still believe they’re worth that time and effort. I have nobody to teach me those traditional dishes so I appreciate your recipes! Published: June 20, 2020 Last Updated: August 17, 2020By Sarah 46 Comments. You can read more about our experiences discovering food in Laos and watch our Laos travel video. Cover the mixture with the remaining bamboo leaves to trap in moisture as well as the bamboo leaf aroma. We would frequently eat this during the Dragon Boat Festival celebration. Required fields are marked *. Soak the uncooked sticky rice overnight (or at least 6 hours).

This “Lazy Shortcut Zongzi” is for those who want to enjoy those nostalgic, delicious flavors this Dragon Boat Festival, without bothering with scissors, string, or cascading grains of sticky rice. Still a significant time savings! Also, the cook time will be about 60-90 minutes as opposed to 7 hours. Then boil for 10 minutes and drain. But it’s hard to find the right combination of … If using a heatproof bowl to steam, you can use a toothpick to keep the bamboo leaves in place on top of the rice. (Note: the sticky rice won’t get as gooey as the rice in a traditional zongzi, which is cooked in a pot with water, but it’s a trade-off when it comes to time savings here.) Glutinous rice sold in the market in Luang Prabang. Cut the pork belly into ½ inch bite-sized pieces. I love how you combine many ingredients with rice just in one dish. Hi Selina, I think you should learn it, it’s so worth the time and effort.