Wednesday, January 28, 2015

Glutinous rice Zhung.

My kind of Guang Ning Cantonese, we eat our Zhung on all auspicious celebration. My Ah Kung tells us, got food to eat, and clothes to wear. I make my version of his Zhung.

split skinned mung beans, Chinese Chestnuts, little Chinese mushroom. ( If you prefer a vegetarian Glutinous rice.

No soya sauce pork, browned by caramelized sugar.

This is a lazy modern day person's concoction of Zhung Zhi. The Cantonese call it NOI MAI GAI. I use pork in mine, so it is called NOI MAI FAN or glutinous rice.

To make my caramelized pork, I had to email my sister Margaret.
Heat up the wok until hot and then you put in the sugar until it melts and turned brown. Depending on the degree of browness you want, then you add in the pork . Ýou have to be very vigilant, otherwise you end up getting charcoal.

Glutinous rice is also called sweet or sticky rice. It is used in this recipe as you need the rice to stick together. In Thai restaurant, you often get a pudding of sweet rice and mango cubes and coconut milk.

Instead of wrapping the rice individual with bamboo leaves, I make it like a pie. Soak the rice for at least 4 hours.

In a casserole dish, line a layer or soaked glutinous rice, put the pork, and vegetarian mixture in the middle, cover with rice, and you should have the filling enclosed in the rice.

Steam in a wok for one hour.

Alternatively you can cook in the microwave for 15 minutes. Add boiling water into the casserole dish.


In fact, the Zhung my family are not tetrahedral shaped, they are like a six inch pillow. Zhung takes about 3 hours to steam. I am making the simplified version. The Purists would shake their heads especially when I do the mircowave version.

1 comment:

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