How to Make Zongzi 粽子 (Bamboo Sticky Rice Dumpling) | Dragon Boat Festival
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- เผยแพร่เมื่อ 1 ต.ค. 2024
- Dragon Boat Festival (aka Duanwu Festival) is coming up on June 25, 2020. As part of the annual celebration, it's tradition to make Zongzi (Bamboo wrapped sticky rice). Here's my recipe and techniques on how to prepare, wrap, and cook the Zongzi.
Printable Recipe & Ingredients on my website here:
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The History of Dragon Boat Festival - Angel's Blog Post:
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Kitchen Supplies for this Recipe:
100% cotton kitchen/butcher's twine
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Outfit of the Day:
Maison Jules Sleeveless Floral-Print Midi Dress
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Vegetables to go with this dish:
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After seeing this video I went to Ranch 99 and got the ingrediants, when the cashier saw the ingrediants and me (I’m German decendant) she looked shocked. She said, “You know how to make Zongzi?” I replied, “Of course, everyone that follows Angle Wong’s Kitchen knows how.” I then told her how to look you up for great authentic Tiawanese recipes.
Kevin Kimmel Such a neat story! Thanks for sharing and I hope you liked the Zongzi. :)
+Kevin Kimmel how many can you eat/ i can eat 10 of them in a row
Kevin Kimmel of
I had the same experience last year!!
Angel, a big thumbs up for this detailed recipe! My hubby has been requesting for zong zi for years but I am intimidated. Now looking at your step by step video makes me feel more at ease. I will try making these!
makasih sdh bagi pengalaman
When someone says Hubby you know they are authentic Chinese :D
CHINESE SAUSAGE IS SOOOOOO GOOD OMG
I'm amazed by how similar it is to a dish from my hometown. Here in the center of Puerto Rico we make "pasteles de arroz". The difference is the seasoning, the achiote we use to give the rice some yellow color, the wrapping with plantain leaves and in a rectangular shape.
Paola Valiente we call that in Aruba ayaca aruba is a very smak island
For 30 years, my mom has never tried to make zongzis because she's scared of the hassle. However, you made it look so simple that we tried it today, and they came out perfect! Thank you so much for your wonderful instructions and demonstration!
Yeah lol most of the time is actually spent waiting for the leaves to soak and waiting for it to finish boiling
So different with my mom's recipe.specially the rice,she put the rice into bamboo leaves first,then cook it about 4 hours to Make sure the pork juicy.
Thank You for showing the string technique and also the finger position for tighting the dumpling. Many Thanks.
+New Create you're welcome!
New Create
The knot is called a bowline.
me: wanting to make zongzi
also me: not having half of the ingredients
Order online, no regrets. Once the ingredients arrive, its addicting to buy ingredients for other meals :)
Hi. I'm from Brazil 🇧🇷 and I've never seen a dish like this. here we cook a corn dough on the corn leaf. it can be salty or sweet. 😔 does not have the subtitles in Portuguese.

Won't boiling the leaves (even without salt and vinegar) already disinfect the leaves?
yes I think adding the vinegar and salt might just be an extra precaution:)
It's so good to watch.You are professional.I like it!!.Thank you.
My family use rise mung bean pork belly salted duck egg yolks and chines sausage we are from china and we call it just like how you guys cal it
Awesome. Last week my sis and I bought 4 of these from a T&T supermarket in Vancouver. I ate them all! So I am back home thinking, then googled and found out this is the time of the year to buy zongzi. Luckily someone at work has a friend who makes them...should have them in a day or 2. Or I'll visit 99 Ranch and see if they sell them. All these years I thought the leaves were some type of palm leaves lol! Thanks for the video.
Nice thanks for showing the knot to hang the zhongzi. It would be nice to slow that down step by step.
dragon boat fest 2019!
I love zongzi! My parent's friend makes them for us, but definitely a good idea to preserve this traditional recipe!
Yoooo. That looks delicious. If only I could cook without burning my whole house. Thanks for the recipe!
i call sticky rice ketan-rice(from golden lion)
great recipe for sticky rice dumpling. I like the string technique to hang the dumplings. Also easy to submerge all the dumplings at once.
Duwu Festival 2016 comes tomorrow 9th, Jun. Zongzi is the traditional food on Dragon Boating Festival just like the turkey on Thanksgiving Day. I hope all guys could learn how to wrap Zongzi and please enjoy more Chinese food.
I loooove Zhongzi! *-* Every time I travel to China, I always eat a ton, although I buy the sweet ones with date og red bean paste
In indonesia it names is Bacang. It's very similiar looks but different taste.
It's actually the same dish. Bacang is the local name for ba zhang, hokkien of zong zi. They have many varieties, with many kinds of rice color, fillings and even wrapping leafs. In Indonesia, the most popular one is the plain glutinous white rice with chicken fillings.
Your videos are so great! Thanks for sharing these traditional recipes!
Hi, Angel love your videos and your cooking. Great work!
Also, Thank u so much for replying my comment on the sticky tips video. That was the first time I had ever had an answer from one of my favorite you tubers! Thank you!😀
Yeah, these were good in Shanghai. I could get full from just one. I recommend and will try this recipe at home here in Baton Rouge.
Hi angel, nice video. I want to make zhong zi but I dont know how much rice I need for 12 st. I see you use 3 cups rice, but how much is one cup rice?
Uh oke..
Can I cook
This in instant pot? M a lazy cook
Im Taiwanese too +angelwongskitchen
Yay! ✌️
me too~~
Love boiled peanuts in my zong zi!!!
Great video! Easy to follow instructions and it looks delicious, can't wait to try this.
We don't cook the meat inside we just put everything raw in it because when we make it we make like 100-150 and you can cook 45-50 in one batch we cook for 2-3 our
Hi, Angel. I love watching all your videos. Your recipes are simple and very easy to follow. You also have a beautiful voice. Lately, I have been wanting to make rice wine. However, I cannot find one that is simple enough. Maybe you can help? Once again, great videos, excellent instructions, good food, and most of all, I like the hints and tips in your videos.
This looks amazing I NEED TO TRY THIS WHEN IVE GOT THE TIME.. assignment due Wednesday and Im watching this LOL!
+Steff Cee the small praw is important, however i don't like sweet food i like salty food like this
try to avoid bak chang tied with plastic raffia string. burning plastic will release tons of toxic, same for boiling. those raffia string is non food grade at all.
They look perfect Angel!
You are so smart!!!!
new subscriber here from Dubai. so we can do “MA-CHANG” as we called it in the Philippines even without coloring the rice…but what about the taste is it not bland..?
Thank you for your recipe, Angel. I'll try your recipe as soon as I can source the bamboo leaves.
One question to be 100% sure: you use cups in your recipe. I assume you use the regular American measuring cup (= approx. 240 ml). Also for the rice? Or did you use the smaller rice cup (approx. 180 ml) for the rice?
Wow, I love this will try thank you for a wonderful recipe
The ones I've tried making used 3 leaves and are bigger, but I want to try this method out too.
As a Taiwanese living in Nantou, I think your recipe is very authentic.
Hi Angel, I just recently subscribed to your channel because I want to try cooking some things that my mom prepared when I was growing up. I read on your website you lost your grandmother in 2020. I also lost my mom to cancer the same year. I never learned from her how to make zongzi so I'm glad you made this video. My mom never liked savory zongzi. She always made a sweet version using red bean paste. So I made some read bean paste the week before, and yesterday I made zongzi for the first time. It was a bit of a struggle handling and folding bamboo leaves for the first time, my skill with butcher's twine left much to be desired, and some of the zongzi opened up when I was cooking them, but in the end I'm glad I took up the challenge. I tried one and it was delicious and reminded me of home and happier times in the past.
I look forward to watching the rest of your videos, and maybe I will find some of your other family recipes that will remind me "Hey I remember my mom or another relative making that!"
Cool
Thanks for a great video! I'm looking forward trying my hand at making this.
Nicki Sun's video on zongzi. It is simpler in case you want it to be done faster. Here is the link.
th-cam.com/video/lnqnSTv7hRc/w-d-xo.html
Is Like, tamles wohoo but more healthy :) thank you i love rise
I'm from North , the rice is not sticky, it's normal rice , it's expensive , cause we don't have rice
you made it look so easy! Thank you for the recipe!
Aah I love these!! Thanks for sharing your recipe! c: could you steam these also?
phoebe Yes you can steam them also, but I believe you should try and use a slightly different type of rice for steaming. The rest of the ingredients are the same.
You are soo cool i Like to eat goods from my culture!!
Angel thank you so much for such a detailed recipe!!
Hi Angel. Can you share the sticky rice that you’re using??
New subscriber in 2020~ Thank you so much for this. Making zongzi today!
It is not Cantonese style. I don't know what the style is but I thing Cantonese style is the best.
This is taiwan style.
From what I know Cantonese style is black rice. Like they stir fry the rice with dark soya sauce.
@@xiaoshan2146 Cantonese style use sticky rice coating .inside layer is peeled green bean and the stuffing is five spicy fatty pork belly with salty egg yolk.
@@xiaoshan2146 but canton is very large.some area have different ingredients and taste.i only show the mainstream is Guangzhou
I like your kitchen, so tidy and clean. Thanks for recipe
hi angel, i wonder whats the alternative use if we dont have bamboo leaves in my place?
Hi, I am a Bamboo Leaf Exporter . May I know your place ?
You really don't have to put sugar in there. They taste as good with the sugar.
Wow it's amazing thank you
@ Angel Wong's Kitchen: May I know how much is 35 bamboo leaves in Taiwan now?
That looks really good!!!!!! =D
Can I use banana leaf? We dont have bamboo leaf here in the Philippines
BRAVA! Usually middle-age women do it better because of years of experience. Here you do it so well & so beautifully!
It looks delicious!
where is your dress from? Very pretty !
jenny sun It's Maison Jules from Macy's :) mcys.co/1KYqYAY
Angel Wong's Kitchen THANK YOU :)
The best condiment is simply brown sugar - dip and bite! Cool vid!
I pretty much lived off of zongzi when I was studying in Beijing and didn't feel like eating the campus food. But I never actually looked at how they're made. Thanks for the video!
I just learned you can cook them in an insta pot 1 hr let sit 30 then release.
Hello Angel...the same way you layed out and listed the different sauces you used. Can you also do the same with the 5 most common rice and noodles that you use. Since I am a visual person I can then go to my local Asian market and buy the same brand you show in your video. When I go to the Asian markets there are gazillions of rice and noodle brands and I have no idea which one to buy. Sorry, I come from the Caribbean and not familiar with some of these ingredients. That will be super helpful! Thanks in advance.
anime brought me here
Thanks for the reply although my question is incomplete. I mean; is it cooked or half cook before wrapping it? I appreciate your answer. Is there any good substitute for bamboo leaves? Preparation seems a little time consuming and complicated for me.
SAYA SUKA SEKALI
thanks angel wong... if you know, i like this food. especially rice meat pork..very delicious yummy
I'm a Latina currently in Taiwan but i have to admit that i stay with latin tamales, that being sticky not my thing at all and the bamboo leaf flavor a big no 😣.
My favourite Taiwanese food.
I feel like if I made these, they would not turn out so beautifully! I take an hour and a half trip to the Asian Market and pick up a few Zongzi. They fill theirs with pork and hmong beans. So delicious. I will appreciate the work put into making them so much when I go to get them next time. ❤
I am not asian but asian cuisine has always been my favorite. My father used to buy me zongzi when I was very little and I always asked him to buy me two. I just saw your video and I cannot wait to make my own using the bamboo leaves that grow in my parent's back yard. Thank you very much for your recipe!
You're making me hungry for them. I used to make these with my late mother and sisters when I was a kid. Every year we would get all the ingredients and the big old pot and wrap up about 50 of these. After we had our fill the rest would go in the freezer. Now I have to buy them. It's too much for me to make for myself now that I'm alone. The store bought are never ever going to be as good as home made. If I ever do attempt this (ya right) I'll try the way you wrapped the leaves. I was taught to wrap as a square and it always frustrated me. Thanks for the video.
Can I use banana leaves? I can not find any bamboo leaves we're I live.
I haven’t tried it with banana leaves but it should work the same.
Angel Wong's Kitchen okay. Thank you! 😊
Hi, Angel. Are you in Taiwan? Love your kitchen and demos and recipes!
Different from the Cantonese style !
A really great video! Looks just like how grandma did it. Thanks!
THANK YOU FOR A WONDERFUL SET OF INSTRUCTIONS IN MAKING JUNG! I LIKE TO ADD YOLKS OF SALTED DUCK EGGS WITH DRIED SHRIMPS, TOO!
Yummy!!
This is actually the same recipe that my mom made for me as well! The only difference is that she likes to have the rice with a little more soy sauce. But ZOMG! So good!
love it!
Awesome video. Thank you for the cool tying technique!
This is awesome. I'm really liking your videos. thanks for showing us how to make them.
Esto es como un tamal pero con arroz
Amazing!! It looks sooo delicious! They look exactly like the tamales we make in Costa Rica, except for the fillings of course!
does the strings say prop 65?
Actually the ingredients aren’t supposed to be pre-cooked 😉
Nice video. How long would you steam them for from frozen?
Which country are you from ?
seeing your vidz makes me miss taiwan more 😞
May I ask how to make sticky rice with lye
Good channel! Thanks!
This is how a nice woman becomes someone in the world without having to get into porn. Congratulations
Please make new more videos 2019 late
My school and i are going to have some Zhong zi I CANT WAIT
arent those mushrooms the ones called shiitake?