Chef Kar Delight: May 2024

Kar Zongzi 1 of 3 Monday 2024/06/10

Dragon Boat Festival Special：

Kar Zongzi 1 of 3

This year Dragon Boat Festival is on Monday June 10, 2024. I shall prepare 15 kinds of creative Kar Zongzi to share with my friends. I am going to take photos of these Zongzis and publish them in 3 parts.

Zongzi (Chinese: 粽子), rouzong (Chinese: 肉粽; Pe̍h-ōe-jī: bah-càng), or simply zong (Chinese: 糉) is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves. Fillings can be either sweet, such as red bean paste, or savory, such as pork belly or Chinese sausage. The bamboo for wrapping the zongzi is generally of the species Indocalamus tessellatus, although sometimes reed or other large flat leaves may be used. Zongzi are cooked by steaming or boiling. People in the Eastern world often translate this dish into English as rice dumplings or sticky rice dumplings.

What has become established popular belief amongst the Chinese is that zongzi has since the days of yore been a food-offering to commemorate the death of Qu Yuan, a famous poet from the kingdom of Chu who lived during the Warring States period. Known for his patriotism, Qu Yuan tried to counsel his king to no avail, and drowned himself in the Miluo River in 278 BC. The Chinese people were grateful for Qu Yuan's talent and loyalty to serve the country. They cast rice dumplings into the Miluo River on the day when Qu Yuan was thrown into the river every year, hoping that the fish in the river would eat the rice dumplings without harming Qu Yuan's body.

3 kinds of brand new Kar Zong:

Part 1: Kar Lye Water Zong

Part 2: Kar Guo Zheng Zong

Part 3: Kar Seafood Zong

Part 1: Kar Lye Water Zong

Alkaline Zong (鹼糉 ), in Hong Kong called Lye Water Zong (鹼水糉), in Taiwan called Kinn-tsàng or giˊ zung（焿糉）. It is a kind of zongzi whose rice grains are slightly sticky and tastes like rice cake or pudding（粿）。Normally it does not have filling and without taste. It is dipped in sugar to eat. It might have red bean filling. It can be seen in Asia such as Hong Kong, Macau, Guangdong, Fujian, Taiwan, Tailand, Indonesia during Dragon Boast Festival. It can also be seen in Japan.

Lye Water/Alkaline Water

To add lye water to zongzi because:

1. To enhance taste; when lye water is added, the rice can be easier cooked and overcooked.

2. Its colour looks better; when lye water is added, the rice becomes yellow and gives more colour.

3. More convenient to keep; if lye water is not added, rice can be easily spoiled.

Pure white glutinous rice can make the softest and smooth lye water zong. The quantity of lye water must be controlled properly. 1 catty (斤) of glutinous rice mix with 1 liang (兩) lye water. Too much lye water, taste will be pungent; too little, taste will be not smooth enough.

To add lye water to glutinous rice, ratio is 1% to 3% of glutinous rice.

For example: glutinous rice 500 g, rye water 1 table spoon.

If you cannot find lye water, you can make it yourself.

《Self Made Alkaline Water》at the bottom of this blog.

Note: Steaming can prevent loss of taste and nutrient. Boiling will cause loss of too much taste and nutrient.

▲ 1. Corn & Sweet Potato Lye Water Zong

The Zongzi of Mexico and Costa Rica are called Tamal; that of Peru is called Juanes.

The main ingredient of Tamal is masa de maíz, wrap with corn husks or banana leaves. The main ingredient of Juanes is rice, filling is chicken, wrap with waxy bijao leaves.

Corn & Sweet Potato Lye Water Zong is full of taste of Latin America such as Mexico, Costa Rica and Peru. It gives out fragrance of corn leaves, sweet taste of corn and sweet potato.

Main ingredient: Glutinous rice, Lye water (Yuet Heung Yuen) or Baking soda （Arm & Hammer)+Water

Fillings: corn kernels, sweet potato

Wrapping: corn husk, string

Dipping sauce: corn syrup or maple syrup

Method:

1. Wash glutinous rice with cold water, soak glutinous rice for 1 to 2 hours until swollen; drain well, add lye water to rice and mix well, wait for it to turn yellow. Glutinous rice with added lye water can be kept aside for 1 to 2 hours to make it more tasty. Before wrapping, oil can be added to rice so that it becomes smoother and prevent it from sticking to the leaves.

2. First gently remove the corn husks and put aside, do not break them. Steam the whole corn and sweet potato until cooked. Use a knife to remove corn kernels from the corncob. Remove skin of sweet potato, and mash it. Mix corn kernels with mashed sweet potato, shape mixture into a ball.

3. Wash corn husks with water and poach them in hot water.

4. Wrapping:

First put 2 corn husks parallel together, the smooth sides are facing up, fold it to a funnel shape. The sharp leaf side should be longer than the other side. It is used to seal the opening. Put half soaked glutinous rice into the tip of the funnel. Put a ball of fillings into the center. Lastly put half soaked glutinous rice to the top covering the fillings. Fold the short side of the leaves to cover the rice. Use the long side of the leaves to seal completely. Make it look like a pyramid shape. Tie up with a string, but not too tight because rice will expand when it is cooked.

5. Steam:

Put zongzi on a round stainless steel bowl or baking pan. Pour water to the bowl to cover the zongzi completely. Place the bowl into a steamer or compartment steamer to cook well done.

▲ 2. Chestnut Lye Water Zong

Chestnut Lye Water Zong emanates the fragrance of bamboo leaves, sweetness of glutinous rice and sweet aroma of chestnuts.

Main ingredient: Glutinous rice, Lye water (Yuet Heung Yuen) or Baking soda （Arm & Hammer)+Water

Fillings: chestnuts

Wrapping: bamboo leaves, string

Dipping sauce: maple syrup or corn syrup

Method:

2. First steam chestnuts until cooked. Crush them and shape into a ball.

3. Wash bamboo leaves with water and poach them in hot water.

4. Wrapping:

First put 2 bamboo leaves side by side parallel together. The smooth sides are facing up, fold it to a funnel shape. The sharp leaf side should be longer than the other side. It is used to seal the opening. Put half soaked glutinous rice into the tip of the funnel. Put a ball of fillings into the center. Lastly put half soaked glutinous rice to the top covering the fillings. Fold the short side of the leaves to cover the rice. Use the long side of the leaves to seal completely. Make it look like a pyramid shape. Tie up with a string, but not too tight because rice will expand when it is cooked.

5. Steam:

Put zongzi on a round stainless steel bowl or baking pan. Pour water to the bowl to cover the zongzi completely. Place the bowl into a steam oven or compartment steamer to cook well done.

▲ 3. Mung Bean & Kelp Lye Water Zong

Mung Bean & Kelp Lye Water Zong posses the taste of Mung Bean Soup beloved by the people in Hong Kong. It emanates the fragrance of bamboo leaves, sweetness of glutinous rice and marine flavor of kelp.

Main ingredient: Glutinous rice, Lye water (Yuet Heung Yuen) or Baking soda （Arm & Hammer)+Water

Fillings: Mung Beans, Kelp

Wrapping: bamboo leaves, string

Dipping sauce: maple syrup or corn syrup

Method:

2. First steam mung beans until half cooked and then crush them. Soak kelp in water until soft and slice them. Mix both ingredients well and shape into a ball.

3. Wash bamboo leaves with water and poach them in hot water.

4. Wrapping:

5. Steam:

Put zongzi on a round stainless steel bowl or baking pan. Pour water to the bowl to cover the zongzi completely. Place the bowl into a steam oven or compartment steamer to cook well done.

▲ 4. Red Bean & Tangerine Peel Lye Water Zong

Red Bean & Tangerine Peel Lye Water Zong owns the taste of Red Bean Soup beloved by the people in Hong Kong. It emanates the fragrance of bamboo leaves, sweetness of glutinous rice and aroma of tangerine peel.

Main ingredient: Glutinous rice, Lye water (Yuet Heung Yuen) or Baking soda （Arm & Hammer)+Water
Fillings: red beans, tangerine peels (Chenpi)
Wrapping: bamboo leaves, string
Dipping sauce: maple syrup or corn syrup

Method:
1. Wash glutinous rice with cold water, soak glutinous rice for 1 to 2 hours until swollen; drain well, add lye water to rice and mix well, wait for it to turn yellow. Glutinous rice with added lye water can be kept aside for 1 to 2 hours to make it more tasty. Before wrapping, oil can be added to rice so that it becomes smoother and prevent it from sticking to the leaves.

2. First steam red beans until half cooked and then crush them. Soak tangerine peels in water until soft and slice them. Mix both ingredients well and shape into a ball.

3. Wash bamboo leaves with water and poach them in hot water.

4. Wrapping:
First put 2 bamboo leaves side by side parallel together. The smooth sides are facing up, fold it to a funnel shape. The sharp leaf side should be longer than the other side. It is used to seal the opening. Put half soaked glutinous rice into the tip of the funnel. Put a ball of fillings into the center. Lastly put half soaked glutinous rice to the top covering the fillings. Fold the short side of the leaves to cover the rice. Use the long side of the leaves to seal completely. Make it look like a pyramid shape. Tie up with a string, but not too tight because rice will expand when it is cooked.

5. Steam:
Put zongzi on a round stainless steel bowl or baking pan. Pour water to the bowl to cover the zongzi completely. Place the bowl into a steam oven or compartment steamer to cook well done.

▲ 5. Yellow Split Peas & Coconut Lye Water Zong

Yellow Split Peas & Coconut Lye Water Zong is full of the flovour of South East Asia. It emanates the fragrance of Pandan and bamboo leaves, sweetness of glutinous rice and aroma of split peas and coconut.

Main ingredient: Glutinous rice, Lye water (Yuet Heung Yuen) or Baking soda （Arm & Hammer)+Water
Fillings: yellow split peas, shredded coconut
Wrapping: bamboo leaves, Pandan leaf, string
Dipping sauce: maple syrup or corn syrup

Method:
1. Wash glutinous rice with cold water, soak glutinous rice for 1 to 2 hours until swollen; drain well, add lye water to rice and mix well, wait for it to turn yellow. Glutinous rice with added lye water can be kept aside for 1 to 2 hours to make it more tasty. Before wrapping, oil can be added to rice so that it becomes smoother and prevent it from sticking to the leaves.

2. First steam yellow split peas until half cooked and then crush them. Mix yellow split peas and coconut well and shape into a ball.

3. Wash bamboo leaves with water and poach them in hot water. Wash Pandan leaf with water.

4. Wrapping:
First put 2 bamboo leaves side by side parallel together. The smooth sides are facing up, fold it to a funnel shape. The sharp leaf side should be longer than the other side. It is used to seal the opening. Place a Pandan leaf smooth side up on the smooth side of the bamboo leaves. Put half soaked glutinous rice into the tip of the funnel. Put a ball of fillings into the center. Lastly put half soaked glutinous rice to the top covering the fillings. Fold the short side of the leaves to cover the rice. Use the long side of the leaves to seal completely. Make it look like a pyramid shape. Tie up with a string, but not too tight because rice will expand when it is cooked.

5. Steam:
Put zongzi on a round stainless steel bowl or baking pan. Pour water to the bowl to cover the zongzi completely. Place the bowl into a steam oven or compartment steamer to cook well done.