Wednesday, March 07, 2007

HOW TO: Make Joong - a photo recipe
posted by snekse

As a supplement to last week's article, "HOW TO: Make Wonton Soup - A photo recipe", I'm posting another tutorial with the help of my mother-in-law.

Joong is basically a form of sticky rice, wrapped in waxy leaves with edible goodies, that's been boiled for several hours. Tastes much better than it sounds.

Or if you want Wikipedia's definition:

Glutinous rice (Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, mochi rice, and pearl rice) is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous in the sense of being glue-like or sticky and not in the sense of containing gluten; on the other hand, it is called sticky but should not be confused with the other varieties of Asian rice that become sticky to one degree or another when cooked...

Zongzi (pronounced "joong" or "choong" in Cantonese) is a Chinese dumpling consisting of sticky rice and sweet or savoury fillings wrapped in leaves which is then boiled or steamed, commonly eaten during the Dragon Boat Festival.

This recipe isn't quite as in depth as the wonton instructions, but it will get you where you need to go.

HOW TO: Make Joong - A photo recipe