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What is Sticky Rice Dumpling Stack
Zongzi (粽子), or joong, are the sticky rice dumplings wrapped in bamboo leaves for the Dragon Boat Festival. This is my reimagined version: all the classic fillings, stacked and plated instead of wrapped.
Sticky rice and mung bean are layered with char siu pork, shiitake and Chinese sausage, then crowned with scallops, prawns and a grating of cured egg yolk.
This dish takes the flavours of zongzi, the sticky rice dumplings wrapped in bamboo leaves for the Dragon Boat Festival, and plates them as a restaurant-style stack.
Instead of wrapping, the seasoned glutinous rice and fillings are pressed into a ring and topped with seared scallop and prawn. A shard of fried rice paper and a leaf underneath nod to the original.
Key Ingredient: Cured Egg Yolk
Cured egg yolk stands in for the salted duck yolk inside a classic zongzi. Grate it over the top for a salty, umami finish.
FAQs
What is a zongzi?
A pyramid-shaped sticky rice dumpling wrapped in bamboo leaves and boiled, eaten for the Dragon Boat Festival.
Do I need to soak the rice?
Yes. Soak the sticky rice and mung beans overnight so they steam evenly.
What is glutinous rice?
Also called sticky or sweet rice, it is a short-grain rice that turns chewy and sticky when cooked. It has no gluten. Soak it overnight first.
Do I need a ring mould?
A ring mould gives the cleanest stack, but a clean tin can with both ends removed or a small bowl lined with plastic wrap works too.
Can I make the rice ahead?
Yes. Cook the rice up to a day ahead, then steam it for 5 to 10 minutes to soften it before pressing the stack.
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