How To make Sweet Rice Dumplings
3 c Water
1 1/2 c Sweet brown rice, uncooked
1 pn Sea salt
3/4 c Raisins
3/4 ts Cinnamon
2 1/2 c Shelled walnuts
The Japanese call these rice dumplings obagies. DIRECTIONS ========== Bring water to boil in a 2-quart saucepan. Add rice and salt, cover and reduce heat to medium. Cook for one hour. (Check to see if more water must be added to prevent sticking.) Remove from heat and let cool for 5 minutes. Preheat oven to 350 degrees F. Mix half the raisins and half the cinnamon into half of the rice and process mixture thoroughly through a grain mill. (If you do not have a grain mill, use a Champion Juicer with a grinder attachment or pound mixture into a paste in a wooden bowl.) Repeat with remaining rice, raisins and cinnamon. Place walnuts on a baking sheet and roast in oven and let cool. Coarsely grind or finely chop walnuts. Measure rice ito 2 1/2 tablespoon portions. Moisten hands and shape dumplings. Roll each dumpling in walnuts to coat. Serve immediately. Per 2 dumplings: 361 cal, 11 g prot, 21 mg sod, 38 g carb, 21 g fat, 0 mg chol, 36 mg calcium HINTS: To speed up cooking process, place rice in a pressure cooker with 2 1/4 cups of water and cook for 40 to 45 minutes. Remove from heat and let
cool until pressure goes down. Dumplings can be stored in the refrigerator for several days. Reheat in oven when ready to serve. * Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for you by Karen Mintzias
How To make Sweet Rice Dumplings's Videos
EASY RICE DUMPLINGS RECIPE #ricedumpling #cooking #chinesefood #dumplings #dessert #sweets #dimsum
Dumpling Wrappers/Skins - full video on my channel!
A quick video on how to make dumpling wrappers!
Full recipe here:
???? The Ultimate Guide to Zongzi / Joong (咸肉粽), Toisanese Style
Watch Mommy and Daddy Lau teach us how to make zongzi / joong, also known as sticky rice dumplings or Chinese tamales.
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⏲ CHAPTERS ⏲
00:00 - Intro
01:40 - Key Ingredients
02:03 - On Sticky Rice
02:22 - On Mung Beans
03:03 - Process Overview
04:00 - Prepare pork belly
05:04 - Prepare bamboo leaves
08:31 - Prepare fillings
08:52 - Wash & soak
10:03 - Chop
11:29 - Flavor rice, mung beans
11:55 - Assemble the zongzi
12:58 - Fold bamboo leaves
13:47 - Add filling
14:51 - Add 3rd bamboo leaf, enclose
15:33 - Tie zongzi
17:46 - Boil for 3 hours
19:26 - Meal Time!
20:05 - Grandma used to make 100 at a time
20:58 - Red bean dumplings
21:41 - Do bamboo leaves have flavor?
22:02 - Lo mai gai vs zong zi?
25:00 - Using long grass to tie joong
26:43 - The morbid but endearing origin story of zongzi
28:13 - Ending on a personal note
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Sticky Rice Dumplings (Banh It Tran)
Sharing an easy-to-follow recipe for a popular Vietnamese savory dumplings filled with pork and mung. Full of flavor and texture, these delicious dumplings are down-right addicting and easy to make at home. This video walks you through the recipe step-by-step. Check it out!
Written recipe:
Tools used in this video:
Tiger JKT-S10U-K IH Rice Cooker with Slow Cooker and Bread Maker Stainless Steel, Black 5.5-Cup
Ceramic Marble Coated Cast Aluminium Non Stick Wok
OXO 3 Piece Good Grips Wooden Turner Set
KitchenAid KSM75WH Classic Plus Series 4.5-Quart Tilt-Head Stand Mixer
KitchenAid Pizza Wheel, Black
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Ingredients:
Mashed Mung Bean:
1/3 cup peeled split mung bean
1/8 tsp salt
1/2 cup water
Filling:
1 small shallot, finely chopped
1 bunch green onions, divided
1/2 lb ground pork
1/4 tsp salt
1/2 tsp ground white pepper, divided
1 tsp vegetable oil
Dumpling Dough:
2 cups glutinous/sweet rice flour
2 tsp rice flour
1/4 tsp salt
1 cup water less 1 Tbsp
1 1/3 Tbsp vegetable oil, divided
Scallion Oil:
2 Tbsp vegetable oil
dash of salt and ground black pepper
Accompaniments:
1/4 cup toasted shrimp flakes
2 Tbsp fried onions
1/4 cup carrot and Daikon pickles
1/2 cup fish sauce dipping sauce
Yields: 18 dumplings
Nguyên liệu:
Đậu Xanh Đánh:
70 g đậu xanh cà
1/8 m. cà phê muối
120 ml nước
Nhân:
1 củ hành ta, cắt nhỏ
1 bó hành lá, chia phần
225 g thịt heo xay
¼ m. cà phê muối
½ m. cà phê tiêu trắng xay, chia phần
1 m. cà phê dầu ăn
Vỏ bánh:
220 g bột nếp
2 m. cà phê bột gạo
¼ m. cà phê muối
225 ml nước
1 1/3 m. canh dầu ăn, chia phần
Dầu hành:
2 m. canh dầu ăn
muối và tiêu đen xay
Ăn kèm:
¼ chén tôm chấy
2 m. canh hành phi
¼ chén Đồ chua
120 ml nước mắm pha
Được 18 bánh
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Music
Fretless Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
My Auntie Teaches Grandma's Sticky Rice Dumpling, Zongzi Recipe, Hokkien Bak Chang | 阿姨分享外婆的 粽子做法
Sticky rice dumplings are traditionally made during Dragon Boat Festival. In Cantonese dialect, these dumplings are called “Zong”, in Hokkien dialect, its called “Bak Chang” or in Chinese it’s called Zongzi “粽子”. These dumplings are made with glutinous rice filled with meat and other ingredients, wrapped in bamboo leaves and then boiled about 2 hours. You can also use a pressure cooker to reduce the cooking time.
Ingredients:
Ingredients for the rice:
1 kg glutinous rice
Seasoning for the rice:
2 tablespoons of lard (optional)
2 cup shallot oil
1.5 teaspoon salt
1.5 teaspoon msg seasoning
Ingredients for meat:
1.2kg pork belly
Marinate for meat:
3 teaspoon five spice powder
1/2 teaspoon salt
2 tablespoon sugar
4 tablespoon light soy sauce
1/2 teaspoon white pepper
2 tablespoon dark sweet thick sauce
Ingredients for mushrooms:
20 mushrooms (half mushroom for each zongzi)
Seasoning for mushrooms:
2-3 tablespoons shallot oil
2 tablespoon light soy sauce
1/4 teaspoon five spice powder
Ingredients for chestnuts:
40 chestnuts
Seasoning for chestnuts:
2-3 tablespoons shallot oil
2 teaspoon sugar
2 tablespoon light soy sauce
1/4 teaspoon five spice powder
Other ingredients:
200 grams of dried shrimp
600 grams of mung beans
20 salted eggs (half salted egg per zongzi)
600 grams shallots
4 cups of neutral cooking oil
Kitchen tools:
2 packet (300 grams) bamboo leaves, 100 leaves (2-3 leaves per zongzi)
Grass water strings
Kitchen strings
材料:
米饭的配料:
1公斤糯米
米饭的调料:
2汤匙猪油(可选)
2杯葱油
1.5茶匙盐
1.5 茶匙味精调味料
肉的配料:
五花肉 1.2kg
肉类腌制:
3茶匙五香料粉
1/2茶匙盐
2汤匙糖
4汤匙生抽
1/2茶匙白胡椒
2汤匙老抽
香菇的配料:
香菇20个(每个粽子半个)
香菇调料:
2-3汤匙葱油
2汤匙生抽
1/4 茶匙五香粉
栗子的材料:
40个栗子
栗子调料:
2-3汤匙葱油
2茶匙糖
2汤匙生抽
1/4 茶匙五香粉
其他成分:
200克虾米
600克绿豆
20个咸蛋(每个粽子半个咸蛋)
600克小葱头
4 杯菜油
厨房用具:
2包(300克)竹叶,100片(每个粽子2-3片)
草水弦
厨弦
Zongzi, Sticky Rice Dumpling is a traditional dish eaten during the Dragon Boat Festival. The rice dumplings are made with sticky rice and other ingredients stuffed in bamboo leaves. My auntie who is also my Godmother was so kind to teach me my Grandma's recipe. She is the same aunt who taught me my popular Pandan Agar-agar Jelly. See link for Pandan Agar-agar Jelly recipe :
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Traditional Goan Holle | Goan Sweet Rice Dumplings
Hol (pronounced 'haul'; plural: holle, pronounced 'haul-lae') is a traditional Goan steamed dumpling prepared to commemorate the harvest festival (marked by the Feast of the Assumption) that is celebrated on the same day as India's Independence Day which is the 15th of August. It is made essentially with coconut and jaggery filled within a moulded Jackfruit leaf that is lined with rice paste. The São João festival, calls for a similar sweet known as Patoleo or Patoley; the difference rests in the shape and the leaf used.
You can read the detailed recipe here:
Ingredients and requirements:
For the covering:
Washed and cleaned, fresh and firm Jackfruit leaves to form the moulds (not too large nor too small; weak leaves will not hold shape)
Thin sticks of wood (or toothpicks) for the leaf to hold shape
1 & 1/2 cups of Red rice, washed and soaked overnight or for 8 hours
Water (as per need)
1 teaspoon of Salt or as per taste
For the filling:
2 cups of freshly grated coconut
1 cup of Cane Sugar (yellow jaggery)
1/4 cup of Palm jaggery
1/4th cup Chana daal/Split Bengal gram (washed, soaked overnight and boiled)
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