a different type of Zongzi (Rice Ball) for the Dragon Boat Festival tradition

​ https://preview.redd.it/pw41a0j3vh651.jpg?width=6000&format=pjpg&auto=webp&s=5179d4e81b66d2133c37731af725a51a6f95b03d Dragon boat festival is approaching, many Asian are celebrate this day with not only boat racing but also making the traditional rice wrapped meat stuffing dish that is call Zongzi. Typically we uses the sticky rice to make the outer layer and dip it with spicy sauces or sweet and sour sauce. In some region they like to eat it with sweet so would dip in condense milk or sugar. This year we are inspired to make a different type of Zongzi, so we replaced sticky rice with mochi dough and the result did came out pretty well, the texture was very sticky and chewy, very flavorful mixing with the pork stuffing that is inside. It was complimented really well with the sriracha sauce mixed with sugar and hot water. Below is a full recipe on how to make it step by step, I also have made a video instruction on this, check out the video if you would like to follow it: https://youtu.be/9fR5YFXYhJQ Mochi Zongzi Recipe (5 portion) Zongzi Warp Material: 10 Dried bamboo leaves 5 Cooking string Mochi Dough Ingredients: 300g Glutinous rice (Sweet rice) flour 50g Rice flour 250ml Water 2 Tbsp Sugar Stuffing Ingredient: 10g Dried shiitake mushrooms 3 Tbsp Mushrooms juice 1 Tbsp Oil 100g Ground pork 1 Tbsp Bull Head Shallot Sauce 1 Tbsp Soy sauce 1 Tbsp Rice wine 1 tsp Sugar ¼ tsp White pepper ¼ tsp Five-spices powder Sweet Chili Sauce Ingredients: 2 Tbsp Sriracha 1 Tbsp Sugar 1 Tbsp Bull Head Shallot Sauce 1 Tbsp Hot Water Direction Dried bamboo leaves soaked in water for more than 4 hours. Dry the leaves after removing from the water. Stir sweet rice flour and rice flour evenly and add water to knead to a dough. Soak the mushrooms in hot water for 10 minutes and dice them. Pour the oil into the frying pan and saute the shallots, ground pork, diced mushrooms for 3 minutes. Add all seasonings and stir fry for 3 minutes. Complete the Zongzi Stuffing. Divide the dough into 10 portions, wrap the filling and round it, brush a little oil on the surface. Fold 2 bamboo leaves into a funnel shape, wrap the dough and tie Zongzi tightly with strings. Put 2 cups of water in the pot, place the Zongzi on the steamer, cover the pot and steam for 30 minutes. submitted by /u/cookwithhana [link] [comments]