Hi Emmy! I absolutely loved this video. Growing up my family also made large batches of zongzi. It is so labor intensive but so worth it😊 I also appreciated the vast variations of making it. Thank you for trying the instant pot method, I will definitely have to try it out!
I guess this is 5 rice cooker cups and not 5 US cups. I have an insane amount of sweet rice soaking in a bowl right now.
I wonder if a rice cooker would work out like the instant pot.
Chinese-American, but parents grew up in Burma, which is also known as Myanmar, but father is also Cantonese (which is from China), and the channel is called emmymadeinJAPAN. That's a lot of Asia right there.
My mouth started watering as soon as i saw the thumbnail
Theramins are so cool
Emmy! Try making them the lazy way! I just invented it now as I watched your video. It's kind of like the LAZY PIGGES I make with chopped cabbage on the top and bottom of the beef and rice balls instead of placing it in a wilted cabbage leaves and rolling in an egg roll shape. NOW HERE'S THE LAZY way: Place the banana leaves in the bottom of a greased casserole or baking dish. Overlap them and let them hang over the sides of the dish. Add a layer of Rice and a layer of filling, then a layer of rice and another layer of filling if you'd like. End with a layer of rice and fold the leaves over the rice and steam the dish for how ever long you think.
How come you didnt like the duck egg? You shouldve used your own eggs! I love with egg and make these with banana leaves too!
Wait, you're not Japanese? But your username…
i didn't know zongzi is Cantonese cuisine?
"emmymadeinjapan" I thought she is straight from Japan 🙂
Question! Do you have to cook them immediately? Or can you refrigerate them for a short period of time first? Anyone one who has an answer please reply asap, lol I was not prepared enough for how long it would take to make them (should have accounted for the fact that this is my first time making them), and now it is 1am and I don't want to have to cook them for 8hrs ahahahahaaaaaa.
It’s like bakcang
When I was a kid, my mom would join these other ladies in a Bak Zhang making party. "Bak" means meat and "Zhang", means dumplings. It's the same dish, but they didn't include peanuts. It was about a half-day affair and they'd do it assembly-line style. Us kids would be busy playing. At the end of it, they divided the bak zhangs equally and took them home to their families. I believe they tied the dumplings up into bundles of eight or ten, and boiled the dumplings in a big pot to cook them. They were delicious, but my favorite part was always the sweet, sticky rice. YUM! We'd usually eat them with Sriracha but really, the sweet, sticky rice was a treat all by itself to me. The way you tied them up was pretty close to how my mom and her friends tied theirs. They didn't use your type of string though. It was something like this: https://www.amazon.com/Plastic-Lacing-Cord-Craft-Colors/dp/B07H27BVFR/ref=sr_1_5?dchild=1&keywords=lanyard+string&qid=1589700076&sr=8-5
My childhood favourite…my other favourite was the sweet version. I can’t remember the name but the rice is brown with sesame asuki bean paste. Thanks for bringing back the lovely memories Emmy
What could I use as a peanut substitute? I am allergic to peanuts :'(
We call it Machang, I always buy it in the Chinese deli, never tried making it.
I've had rice packets with no meat at a restaurant before, and I freaking loved it. I didn't understand why it was so expensive until now!
But wait… I thought you were Japanese!
There are 2 main kinds – sweet and savory. The sweet kind is made with soaked glutinous rice mixed with some lye water, this would turn it into a somewhat translucent yellow sticky lump. Sweetened red bean paste or lotus paste may be added. For the savory kind, another common ingredient is mung beans with the coating removed. I think it would be better to steam it in the Instapot instead of boiling it to minimize the flavor from leaching out. Other SE Asian countries use banana or pandan leaves for similar purposes.
Oml… I lived off these when I had the incredible privelage to study at Fudan University. Thank you thank you thank you
Any concoction of sticky rice is something need.
Hi Emmy! I absolutely loved this video. Growing up my family also made large batches of zongzi. It is so labor intensive but so worth it😊 I also appreciated the vast variations of making it. Thank you for trying the instant pot method, I will definitely have to try it out!
I guess this is 5 rice cooker cups and not 5 US cups. I have an insane amount of sweet rice soaking in a bowl right now.
I wonder if a rice cooker would work out like the instant pot.
Chinese-American, but parents grew up in Burma, which is also known as Myanmar, but father is also Cantonese (which is from China), and the channel is called emmymadeinJAPAN.
That's a lot of Asia right there.
My mouth started watering as soon as i saw the thumbnail
Theramins are so cool
Emmy! Try making them the lazy way! I just invented it now as I watched your video. It's kind of like the LAZY PIGGES I make with chopped cabbage on the top and bottom of the beef and rice balls instead of placing it in a wilted cabbage leaves and rolling in an egg roll shape. NOW HERE'S THE LAZY way: Place the banana leaves in the bottom of a greased casserole or baking dish. Overlap them and let them hang over the sides of the dish. Add a layer of Rice and a layer of filling, then a layer of rice and another layer of filling if you'd like. End with a layer of rice and fold the leaves over the rice and steam the dish for how ever long you think.
How come you didnt like the duck egg? You shouldve used your own eggs! I love with egg and make these with banana leaves too!
Wait, you're not Japanese? But your username…
i didn't know zongzi is Cantonese cuisine?
"emmymadeinjapan" I thought she is straight from Japan 🙂
Question! Do you have to cook them immediately? Or can you refrigerate them for a short period of time first? Anyone one who has an answer please reply asap, lol I was not prepared enough for how long it would take to make them (should have accounted for the fact that this is my first time making them), and now it is 1am and I don't want to have to cook them for 8hrs ahahahahaaaaaa.
It’s like bakcang
When I was a kid, my mom would join these other ladies in a Bak Zhang making party. "Bak" means meat and "Zhang", means dumplings. It's the same dish, but they didn't include peanuts. It was about a half-day affair and they'd do it assembly-line style. Us kids would be busy playing. At the end of it, they divided the bak zhangs equally and took them home to their families. I believe they tied the dumplings up into bundles of eight or ten, and boiled the dumplings in a big pot to cook them. They were delicious, but my favorite part was always the sweet, sticky rice. YUM! We'd usually eat them with Sriracha but really, the sweet, sticky rice was a treat all by itself to me. The way you tied them up was pretty close to how my mom and her friends tied theirs. They didn't use your type of string though. It was something like this:
https://www.amazon.com/Plastic-Lacing-Cord-Craft-Colors/dp/B07H27BVFR/ref=sr_1_5?dchild=1&keywords=lanyard+string&qid=1589700076&sr=8-5
My childhood favourite…my other favourite was the sweet version. I can’t remember the name but the rice is brown with sesame asuki bean paste. Thanks for bringing back the lovely memories Emmy
What could I use as a peanut substitute? I am allergic to peanuts :'(
We call it Machang, I always buy it in the Chinese deli, never tried making it.
I've had rice packets with no meat at a restaurant before, and I freaking loved it. I didn't understand why it was so expensive until now!
But wait… I thought you were Japanese!
There are 2 main kinds – sweet and savory. The sweet kind is made with soaked glutinous rice mixed with some lye water, this would turn it into a somewhat translucent yellow sticky lump. Sweetened red bean paste or lotus paste may be added.
For the savory kind, another common ingredient is mung beans with the coating removed.
I think it would be better to steam it in the Instapot instead of boiling it to minimize the flavor from leaching out.
Other SE Asian countries use banana or pandan leaves for similar purposes.
Oml… I lived off these when I had the incredible privelage to study at Fudan University.
Thank you thank you thank you