Taiwanese Sticky Rice (Ròu Zòng)
Taiwanese Sticky Rice (Ròu Zòng)

Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, taiwanese sticky rice (ròu zòng). One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Taiwanese Sticky Rice (Ròu Zòng) is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Taiwanese Sticky Rice (Ròu Zòng) is something which I have loved my whole life. They are fine and they look wonderful.

Great recipe for Taiwanese Sticky Rice (Ròu Zòng). When my grandmother was a child, this used to be sold at a food stall in Taiwan very cheaply as a snack. They are cooked by steaming or boiling.

To begin with this particular recipe, we must prepare a few ingredients. You can cook taiwanese sticky rice (ròu zòng) using 10 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Taiwanese Sticky Rice (Ròu Zòng):
  1. Make ready 540 ml Mochi rice
  2. Get 100 grams Pork (pork off cuts or pork belly)
  3. Take 100 grams Cooked bamboo shoots
  4. Get 3 Dried shiitake mushrooms
  5. Take 8 cm Carrot (optional)
  6. Prepare Soup seasonings
  7. Make ready 2 tbsp Soy sauce
  8. Take 2 tbsp Sake
  9. Take 1 tsp Sugar
  10. Make ready 1 tsp Salt

Add once piece cured pork belly, half an egg yolk, three shrimp, three strands scallops and one piece lap cheong to center of rice. Zong zi is a tetrahedral-shaped pocket of sticky rice wrapped in bamboo leaf. It's a Taiwanese staple during the annual summer Dragon Boat Festivals and is also a common breakfast, but around. Zongzi (or simply zong) (Chinese: 粽 子) is a traditional Chinese food, made of glutinous rice stuffed with different fillings and wrapped in bamboo, reed, or other large flat leaves.

Instructions to make Taiwanese Sticky Rice (Ròu Zòng):
  1. Wash the mochi rice and drain.
  2. These are the ingredients except the mochi rice. Soak the dried shiitake in lukewarm water to rehydrate (you will be using the soaking water for the soup).
  3. Blanch the bamboo shoots and coarsely chop them. Coarsely chop the pork, carrot and rehydrated shiitake as well.
  4. Add water to the shiitake soaking water to make it to 2 cups (400 ml). Add the seasoning ingredients to make the soup.
  5. Heat vegetable oil (not listed) in a frying pan, stir-fry the pork, then add the bamboo shoots and carrot and stir-fry.
  6. Add the soup from Step 4, bring it to a boil, and transfer to a bowl.
  7. In the same frying pan, add the drained mochi rice, and stir-fry until it becomes whitish to evaporate the moisture from the rice. Don't let it burn!
  8. Once the moisture from the rice has evaporated, add the soup, and let the rice absorb the soup well.
  9. Add the other ingredients, and stir-fry to evaporate the moisture.
  10. Transfer to a steamer lined with parchment paper, and steam for 25 minutes over high heat.
  11. It's done!

They are cooked by steaming or boiling. In the Western world, they are also known as rice dumplings or sticky rice dumplings. Zongzi (sticky rice dumplings) are traditionally eaten during the Duanwu Festival. Sticky Rice Dumplings, or Zongzi 粽子, are more of a format than a specific dish—glutinous rice is packed tightly into a tetrahedral funnel made of bamboo leaves and tied off with straw or twine. When steamed or boiled, the rice expands and sticks together, creating a chewy, chopstick-able, geometric suspension of rice and other fillings.

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