Tuesday, June 03, 2008

Sticky Rice Dumplings & Dragon Boat Festival - WW


Yummilicious Nonya rice dumplings (meat filling)

These sticky rice dumplings (zong zi) consist of glutinous rice with a sweet meat filling wrapped in bamboo. They are made to honor Qu Yuan (340-278 BC.), a patriotic poet of ancient China. They are eaten at Duan Wu or Dragon Boat Festival.


ingredients used for rice dumplings

Depending on the fillings, there are the sweet or savoury versions of rice dumplings. The sweet ones used bean paste for filling. The savoury ones tend to contain more choices of ingredients. In recent years, many hotels and restaurants try to create new favours by adding roast duck meat, scallops, birds' nest, shark's fin, chocolate, truffle....etc to their rice dumplings. I prefer the traditional pork rice dumpling and the kee dumpling (rice cooked in alkaline water).


wrapping rice dumplings in bamboo leaves

The bamboo leave which form the wrapping, makes the rice dumpling fragrant.

Take your pick!

I still remember helping my mother and aunts to make rice dumplings as a child. My brothers and cousins would hover around the kitchen, we couldn't wait until they were cooked. The rice dumplings were made only once a year several days before May 5th of the Lunar calendar.

But now it is quite different. The rice dumplings are available at any time of the year. If you come to Singapore, you have to try one.








61 comments:

  1. Gone were the days when we were still staying with my parents. We would make so much dumplings that we need about 3 person to just wash the leaves a night before... LOL :D

    My favourite is the nonya flavour :)

    ReplyDelete
  2. Janice,
    yes, there was the dreaded fear of the scrubbing of the bamboo leaves every year!

    I'm spared this year because of my son's illness. Nothing to be happy about, I'd rather scrub bamboo leaves than keep my son company in the cold ward of the hospital.

    ReplyDelete
  3. I prefer savoury ones! wonder if the zong zi from singapore would taste different than the one in m'sia or not leh :)

    ReplyDelete
  4. Not quite lormaikai, but still very droollable.. yeah? Yeah!

    ReplyDelete
  5. last year, i helped my future MIL wrapped the dumplings. It was fun! am looking forward for this weekend so that we could do that again! :)

    ReplyDelete
  6. I also like the traditional pork dumpling and especially in love with the chestnut. My mum normally uses pandan leaves instead of bamboo leaves. Very nice too!

    ReplyDelete
  7. sort of similar to some of our "kakanins" here; when i do get the chance to visit Singapore i will taste more than one! ;)

    ReplyDelete
  8. Olá, eastcoastlife!
    Good menu!
    I love it!
    Happy week

    ReplyDelete
  9. Haha, I dunno how to make zhang. Only know how to eat. :P

    ReplyDelete
  10. I only remember my mum making them once but she usually buy them.

    ReplyDelete
  11. yummy. drools.

    hope your son is feeling better today.

    ReplyDelete
  12. Those dumplings looks so delicious. Now I am hungry!

    It is interesting to read about the customs of your culture; you all eat so nutritiously!

    ReplyDelete
  13. Homemade rice dumpling is the best..one of my sister makes very delicious dumplings with a lot of ingerdients...but I had yet to master the art of wrapping this wonderful food.
    Hope yr son will be out of the hospital asap...for you to enjoy yr dumplings.

    ReplyDelete
  14. the bestest are made by moms!!
    duan wu jie guai le!

    ReplyDelete
  15. Nice post
    I like your blog
    Success for you

    The Success

    ReplyDelete
  16. I don't even know how to make rice dumplings let alone scrub bamboo leaves.

    Meantime, wishing everyone good health. Hope your son is fit to be discharged already?

    ReplyDelete
  17. _butt,
    Some rice dumplings do taste different in Malaysia and Singapore. I find the Malaysian version is saltier and has lots of fatty meat. My personal opinion.

    ReplyDelete
  18. LB,
    Glutinous rice wor and with the meat filling.... tastes better than lormaikai! I'll get you some yummy Singaporean bak zhang when you come home. :)

    ReplyDelete
  19. Jean,
    What a good future daughter-in-law! Learning to wrap bak zhang already. :) I'll be pleased too. hehe.... Have fun this weekend!

    ReplyDelete
  20. Doreen,
    I use pandan leaves for wrapping small bak zhangs, the leaves give a better fragrance.

    ReplyDelete
  21. maiylah,
    I've not heard of kakanins. I'll try them when I go to the Philippines. :)

    There are several types of rice dumplings in Singapore, you have to try them all! :)

    ReplyDelete
  22. horny bitch,
    Yes, the price of glutinous rice went up 4X compared to last year! The prices of rice dumplings sold at various outlets also increase. :(

    ReplyDelete
  23. day-dreamer,
    Learn lor! Next time can pass your bak zhang wrapping skill to your children... grandchildren. hehe.....

    ReplyDelete
  24. Hi Kay,
    It is convenient to just buy them off the shelves. Save a lot of time (shopping for ingredients, preparation, washing up) too.

    ReplyDelete
  25. misti,
    He's still having pain and now it's at several parts of his tummy. :(

    ReplyDelete
  26. sweet jasmine,
    Homemade dumplings are the best! We use better quality ingredients and the love that goes into making each dumpling is priceless.

    Hope you can learn your sister's kung-fu. hehe...

    Jaymes will not be eating rice dumplings this year. It's bad for digestion.

    ReplyDelete
  27. My rainbow angel,
    Thanks! *muack muack*
    I was thinking of bringing you my rice dumplings to KL..... Let's wait until Jaymes get better.

    ReplyDelete
  28. Hi the aries,
    Thanks for stopping by and your kind comment. :)

    ReplyDelete
  29. oceanskies,
    It's easy once you know how to do it. You can go back to Kim Choo to try wrapping one. :)

    Jaymes is still warded, the doctors can't find anything... probably the doctors are incompetent. We are thinking of moving him to another hospital.

    Thanks for your concern and messages. :)

    ReplyDelete
  30. I would love to try them! Sounds good. How nice to have food to honor a poet!

    ReplyDelete
  31. Yummy! I wonder how many dumplings can I finish in one sitting? They look heavy for the tummy.

    Happy WW!

    ReplyDelete
  32. wow! we also have sticky rice in the philippines and i like it. looks like the traditional pork dumpling is something we can crave.

    ReplyDelete
  33. I really do like Chinese dumplings, we can hardly find authentic ones here at the fourth largest city in the U.S.

    We had a 'dumpling dinner' at a dumpling factory in China. Neither Mrs. Jim nor I can remember what city. We did not go to Singapore.

    Happy WW/WT. Thanks for the nice visit. In Iowa, a lot of people eat pork. They grow pigs there.
    :-)
    ..

    ReplyDelete
  34. Those look so yummy!!! Great shots by the way. They are making my mouth water :)

    Happy WW :)

    Mine is online here:

    My Life In The Urban Zoo

    Stop by if you have a moment :)

    ReplyDelete
  35. The meat filling looks delish. What an interesting post!
    Happy WW~

    ReplyDelete
  36. This comment has been removed by the author.

    ReplyDelete
  37. typo earlier.
    can quickly get another specialist recommendation from your GP? since the present hospital cannot diagnose his pains.
    SGH outram should be good.

    ReplyDelete
  38. That's really nice. I just had "bak chang" yesterday and I can tell ya..I just love to eat it every other day. Just that glutinous rice's not very digestable..so every other day is out. Whenever, the dumplings festival beckons, I really look fwd to it.

    ReplyDelete
  39. i've never tried the rice dumplings in my 6 yrs in singapore.. :( it looks good though! :)

    ReplyDelete
  40. I like rice dumplings! I'm gonna miss them this year as I'm away from home...

    ReplyDelete
  41. I hope they taste better than they look:) Happy WW.

    ReplyDelete
  42. I tried once making them with my MIL, alamak my wrapping is T.E.R.R.I.B.L.E!!

    I can't till this Sunday... to go over my MIL's house and sapu the bak zhangs she makes :)
    With fatty meat!! *lol*

    ReplyDelete
  43. Hey ECL

    Good mornin'!I have tried the nonya dumpling at the peranakan muse, it was yummy.I will let my MIL and other guests try it when they arrive next week;)

    Hope all is well ECL.Take care!

    ReplyDelete
  44. Reading so much my mouth is watering now. Great pics. Happy WW!

    ReplyDelete
  45. Wow! Looks delicious. Eastcoastlife, I prefer to taste the traditional pork rice dumpling. Emmm, nice!

    ReplyDelete
  46. Oh! Those look sooooo yummy!

    Btw, I have a Breast Cancer tag for you. Hope you can get it up soon and spread the word :) Thanks!

    ReplyDelete
  47. dumplings are nice..but cannot eat too much!!

    happy WW!

    ReplyDelete
  48. Wuahhh....I have never tasted the ones with sharksfin or chocolate truffle before...you make?

    ReplyDelete
  49. Oh, this is really delicious. I do love 'kuih' with glutaneous rice and we do have quite a variety of them here.

    ReplyDelete
  50. Rice dumplings!!! I'm salivating.. Need to wait till I get home. My mum always make some for me each year.
    Miss my mum and her Zong Zi!!!

    ReplyDelete
  51. I'm hoping my grandmother will teach me how to wrap those dumplings soon. Haha. Love eating them. :) I'm also glad your son is doing well now. Take care! :)

    ReplyDelete
  52. Did I read correctly? CHOCOLATE in the chang?? Aiyo... I still prefer the traditional ones with pui-bak, mushroom, chestnut one. And the 'kee-chang' with kaya. Mmm...yum yum

    Sorry to hear about your son. Hope he is much better now.

    ReplyDelete
  53. Mmmmm...another delicious post from EastCoastLife! :)

    I'll be praying for your son.

    If you have time, my WW post is here.

    ReplyDelete
  54. the first one you cannot tell if it is going to be good or yucky

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...

LinkWithin

Related Posts Plugin for WordPress, Blogger...