Happy DuanWu Festival

DuanWu or Dragon Boat Festival is a Chinese traditional and statutory holiday, falls on the fifth day on the fifth month of the Chinese calendar. The Chinese, Vietnamese, Thais, Cambodians and Laos celebrate the festival with rice dumplings known as zongzi or bak chang wrapped in bamboo leaves. This year, DuanWu falled on the 8th of June. Read more about zongzi here.

I missed the festival last year so this year, mom insisted that I take leave and go back to eat the dumplings she make. She make them every year for as long as I can remember. The good thing about homemade dumplings are: you can customise them yourself. As my dad and me doesn’t take pork (I don’t like steamed pork while dad doesn’t eat them at all), mom will specially make a few ones without pork but with more beans and dried shrimps.

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Here’s a rough idea on the ingredients and how to make them. So basically, mom will use beans (mung beans and another type which I forgotten to ask her the name), glutinuous rice, mushrooms, chestnuts, garlic, salted duck egg, pork, dried shrimps, bamboo leaves and strings. You can add other type of filling such as Chinese sausage or braised peanuts too. Soak the rice, beans, mushrooms, chestnuts overnight and wash the dried shrimps. The bamboo leaves and strings should be soaked and washed few days earlier to remove any residue.

Heat oil in wok and stir fry the dried shrimps till fragrant. Put aside, heat oil again and sauté the garlic till fragrant. Add in the beans, stir and the rice. Mix well, add in seasonings (dark soy sauce, five spice powder and salt) and toss till everything are evenly mixed. Put aside.

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Take two bamboo leaves, on top of another and form a “cup” at one end. Scoop in the flavoured rice, salted duck egg, mushroom, pork, dried shrimps and chestnut. Cover them with another layer of rice. Cover the open part with the other end of the bamboo leaves and fold to in a tetrahedron shape. Using the strings, tie on the middle part of the dumpling two times before complete it with a knot. Make sure the dumpling is tied securely before the knotting part to avoid the filling spills out during cooking.

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Steam the rice dumplings for about 2 hours, depending on the size and ready to be served.

Er…. I realised that I didn’t take picture of the final product. I know I’m a glutton lah :p

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25 thoughts on “Happy DuanWu Festival

  1. It’s not easy to make, that’s for sure… my friend’s been learning it for two years (from her expert mom some more) and still her knots aren’t perfect yet. Hope you have better luck learning this fine art… and share with us the results! 😉

  2. hey you’re a lucky one cz family wrap them at home. due to the boric acid scare, this year, NO dumplings at all. =(
    why didn’t you bring some to Yea Won that day ah?!! hehe ….

  3. WMW: Heeheh…. shhh~

    NKOTB: No problem, glad to help though.

    Kenny: Em… I just observe and take picture, never really tried my hands on it. Maybe next year.

    J2kfm: Ah… pity. Cos that day mom still wrapping lo.

    Precious Pea: Ah… so nice. :p

  4. omg, i just posted on duanwu jie as well! hahaha! you dont like pork??? why lar? one of the best meats around, no? 😉

    so much ingredients in the zong! i’m sure it tastes wonderful! 😉

  5. zongzi is my favourite .. same to my wife to.. we can take up to 10-15 per day….. haha… imagine…

    I mean for each of us….

    haha….. But sorry.. I din take the vegetarian one…

    Since we start to blog, found out that it is good to stay with parent…. at least would let go the chances of blog about the whole preparation of zongzi…

  6. Nic: Don’t really like steamed pork. Hahaha… nice write ups.

    Little Inbox: Yeah, she use raw ones. Cos too much work to braised them.

    Penang Tua Pui: 10-15!? I can hardly eat 3 in one day. So, did you learn how to make it?

    Mimi: I see.. then what zong did she made?

    Jun: Aww… is there any available in Oz?

    Jackson: The common ingredients mom uses every year. 🙂

    Simon: Em…. still need more time to learn it. I’m just the photographer that day.

    William: Memang! And plenty of them!

    KampungBoyCityGal: You think so? Maybe I should learn a few kungfu from her.

  7. Hey, I make bakchangs too recently for the festival…and at any time when we feel like eating them! Home-made can be customised to whatever u wanna put in them. Do check my post on the step-by-step of how to make bakchangs! :))

  8. Pingback: Conquered By Korean Barbeque « Ipoh Mali Talak Sombong!

  9. Wow, nice food. Duanwu Festival is commonly known as the Dragon Boat Festival.It is celebrated in Hong Kong as well as Macau. It is government declared public holiday in the province of Taiwan. Festival is generally celebrated on the fifth month’s fifth day according to the lunar calendar. For more details refer Dragon boat festival

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