Guangdong
Zongzi
Sticky rice, pork belly and mung beans tied up in bamboo leaves and boiled for hours. Worth every knot.
240 minTime
16 gProtein each
mildSpice
12hPlan ahead. Soak for 12 hours first; the 240 minutes come after.
Make it your way
Grandma's waySticky rice with pork and mung beans in bamboo leaves.
The original612kcalsame
16 gproteinsame
6 gfibresame
240minutessame
Cantonese zongzi.
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Marinate the pork with soy sauces, five spice and sugar overnight. Soak rice, mung beans, peanuts and leaves.
- 2Drain the rice and toss with salt, oil and peanuts. Season the mung beans with a little salt.
- 3Fold two overlapping leaves into a cone, add rice, mung beans, a piece of pork and a mushroom, then more beans and rice.
- 4Fold the leaves over to close into a pyramid and tie tightly with string.
- 5Boil fully submerged for 3 hours, topping up with boiling water.
- 6Drain, cool slightly and unwrap to serve.
Serve it like this
Snip the string and open the leaves on a plate like a flower, serving the zongzi warm with a little soy or sugar on the side.