Hakka-Style Mushroom Peanut Zongzi

Hakka-Style Mushroom Peanut Zongzi

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This vegan zongzi can be turned into a ovo-vegetarian dish by adding steamed egg yolk.

  • Sub Category Name
    Food
    Main Courses
    Savory
  • Recipe Source Name
    Tea Inspired Festivities
  • Festivities Name
    Dragon Boat / Duanwu Festival

Ingredients

  • 650g or 3 cups glutinous white rice
  • 3 cups vegetable broth
  • 25 bamboo leaves, soaked overnight
  • Kitchen twine
Filling
  • 8 dried shiitake mushrooms, soaked overnight and diced
  • 2 tbsp peanuts
  • 2 cloves garlic, diced
  • 2 tbsp soy sauce
  • 1 tbsp white wine
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp sesame oil

Methods and Directions

  • Soak glutinous rice in the broth for 2 hours.
  • Strain the glutinous rice in a coarse muslin sheet and set aside.
  • In a bowl, combine the mushrooms, peanuts and garlic.
  • Add the soy sauce, wine, onion powder, garlic powder and sesame oil and mix well.
  • Divide into 10 portions.
  • To assemble the zongzi, form a cone using 2 bamboo leaves, placing one on top of another and fold into a cone.
  • Place 2 tablespoons of rice inside, add the mushroom and peanut mixture, and cover with 2 tablespoons of rice.
  • Pack all ingredients lightly.
  • Smooth the top with a clean wet spoon.
  • Complete the wrapping and secure the rice package with kitchen twine.
  • Cook submerged in boiling water for 4-5 hours.

ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 28/03/2024