Hong Kong yearly there is Dragon Boat race day what is the traditional dish cooked in leaves? Reciepe?

Answer 1

Ba Chang!
A rice dumpling with many different fillings, and steamed in bamboo leaves.
I'm going to tell you how I get it done; I do not have exact proportions, I just go by gut. But I hope this gives you an idea how to do your own version.

3 Parts to it: Leaves, Rice, Filling.
For the filling, it's better to marinate your stuff for a while, even 1 day for the meat, so do plan in advance.
And if you get dry ingredients, you will have to soak them too.

Leaves:
Boil the Bamboo leaves until soft, you'll need 3 per dumpling. pat them dry before use.

Rice:
You need Glutinous Rice for this.
You can simply boil it with some water and some oil and salt, until soft and sticky.
For more flavour you can add some chicken stock, pepper.
Most of the flavour will come from the filling.

Filling:
Let's go with a Pork Belly, Mushroom and Chestnut Filling:
Simple:
Get pork belly, cut into chunks, marinate for a while in a mixture of soy sauce, sesame oil and salt.
Get some mushrooms and remove the stalks. Cut into chunks.
If you can get your hands on some dried water chestnut, soak them in some warm water until they swell, that would take 1 hour or so,
Mix the filling with some egg to bind it together.

Preparing the Dumpling:
Lay the 3 leaves side by side with generous overlap.
Put a splotch of glutinous rice at one end,
put the filling on top,
then another splotch of rice.
Press the rice such that the filling is all covered.

Lift the end of the bamboo leaves such that you have made a triangle that you can then flip and flip until you have a little triangle pyramid. That takes quite a bit of practice.

Tie it up.

If it doesn't work, you can always make it into a cuboid, then lotus leaves could be better, and they also give a nice fragrance too, although you'd be departing from the traditional form.


Steam for a few hours.
Steam is better than dumping them into water because unless your wrapping is water tight, little disasters can heppen.

Et Voila.

Answer 2

The traditional thingy people cook for the Dragon Boat Festival is called Zong or Zongzi. It is made of glutinous rice. For savoury ones, people add pieces of pork marinated in soya sauce, five spice powder and rice wine and also some soaked mung beans (the type with the husks(?) removed). You could also add soaked Chinese dried shiitake mushrooms and other goodies like lotus seeds. A little bit of oil is mixed into the rice to improve the texture of the zongzi. The dried leaves used for making zongzi are first soaked and boiled to make them pliable. They are then folded into an open pyramid shape into which the rice and the other goodies are added. It is then folded on top to enclose the rice and then a length of string or dried water grass is used to tie up the zongzi. It is very tricky to make. Most Chinese people of the younger generation just can't be bothered with making their own zongzi and they just buy them ready cooked. To cook the zongzi, you put them into a pot of water and boil them for several hours. It's very time-consuming and not something I would recommend you to try making unless you have someone demonstrating the whole process to you.

Answer 3

Its the rice dumpling. It can be in long rectangle shape/ triangle shape/ square shape. Depend on how you want to wrap it and what type of leaves. It is made of glutonious rice. Inside with filling of your choice whether sweet paste, meat paste, vegetarian, or mixture of both. Popular filling inside would be pork, mushroom, sausage. In HK they like to put salted egg yolk, green been paste and meat. Very odd salty and sweet filling combination.

My mom takes two or three days to prepare all things. From washing the leaves to preparing the spices for frying the meat. In my opinion, it is not worth a try not unless you want to wrap about more than 10 dumpling (about 1kg of rice). Of which we did in about more than 40. In chinese saying " don't use a wok just to fry an egg". Pre preparation takes lots of work. Cooking time takes a few hours. Wrapping it also takes skills. If you tie it too tight, your dumpling will not taste good. If too loose, water will get in and the rice will be mushy. Good luck to you.

Answer 4

In Chinky called LUNG DOW JONG

if you wish to buy in chineese supermarket its called STICKY RICE

contains rice, pork, chicken, chinky mushrooms, dried shrimp, salty duck eggs, and chinky sausage.

Answer 5

in china mainland. we call that " ZHONG ZI '