What did you think of our joong video? Let us know what dishes you'd like to see next! Join the Canto Cooking Club - bit.ly/3DHMSt2 Enjoying our content? Support us on Patreon - www.patreon.com/madewithlau For the written recipe, visit madewithlau.com/recipes/bamboo-sticky-rice
More noodle dishes please such as Dan Dan noodles, beef noodle soup, etc. Thank you Randy and Mama Lau for this video. My husband said his grandma used to make this joong every week. By the time we got married, grandma was too weak. It’s a blessed gift that you’re doing these videos. My husband’s uncle and grandma were excellent chefs but none of their recipes were passed down. So sad.
Hi Uncle Lau,我一直都喜欢看你的视频，感觉很亲切，直到今天看了你粽子的视频，才知道我们原来是同乡！无论走到哪里，台山粽子永远都是台山人的挚爱。我也刚用新鲜红蓝包了台山粽子，满满家乡的味道！祝您们阖家端午安康！这是我在加拿大种的新鲜红蓝，你们那里有吗？th-cam.com/video/lPMW_vaDk5U/w-d-xo.html
I'm a Malaysian Chinese of Cantonese descent. My grandparents are from Kaiping. Our rice dumpling shaped exactly the same and contains mung bean as one of the ingredients. I have not been home for long time due to the pandemic and am missing mom's dumpling dearly. 😔
Years ago, when my great-grandma was alive, I asked her how to wrap zongzi. She laughed at me, thinking I was silly, and told me to go play with my cousins. I guess she thought I was too young. I was so upset, because I wanted to learn the family traditions and well, now she is no longer with us. So thank you so much for this video. It means a lot, so I can learn how to wrap zongzi.
My grandparents were from Taishan, they have long since passed away but I remember them making these Joongs all the time. Your parents remind me so much of my grandparents from the way they speak with the toishan accent and the fact that my grandparents immigrated to Canada and opened their own restaurant. I'm so glad I stumbled on your videos!
I used to make these with my mom and sister when I was young, but we washed our leaves differently using hot water and soaking/washing the leaves multiple times over a week, changing the soaking water frequently. She claimed it reduced leaves splitting and ensured the cooked rice came out white. I am old now but a sister-in-law still makes them.
Wow that's awesome! It really is such a huge labor of love to make these. I never realized just how much went into everything (including getting the leaves prepared) until we filmed this recipe! Hope you are able to enjoy eating some this year!
My grandmother used to soak and rinse twice a day with cold water for a week, before boiling them. I don't recall the reasoning, I was too young. lol. I can still remember that smell of the boiling leaves. Nowadays, joong is available just about all year round from shops. Back then, family friends would trade with each other so that everyone could try different familys' specialties.
i really love that you even put how it called in Indonesia, my family called it in Malaysian pronunciation tho I actually made bakchang with your recipe few weeks ago, unfortunately i tied it badly hopefully i could get it right with this video thanks!
So glad that to hear you appreciate us including this 🥰 Can't wait for you to try making it again. I think it's one of those skills it's impossible to get right the first time 😆 I'm positive each time you make it will be better and better! Best of luck and hope you have a great weekend!
Wow, Chinese tamales! In Mexico and Central America, tamales are also made to celebrate holidays and special occasions. They're also family affairs, with everyone pitching in as best they can. All over the world, we're more similar than we are different.
Absolutely! I love learning how these types of traditions can be found all over the world with different twists. So grateful through the internet we can learn how we are more similar and connected ❤️
Oh man, doong for my family started at least 3 weeks ahead, bc my grandma liked to salt her own eggs. She had a food to-go that served American Chinese and American food like burgers and fried chicken. She bought those giant glass jars of whole pickles just so she could reuse them to salt the eggs (also, she claimed whole pickles were cheaper back then so she would slice them herself for the burgers 😂). Pork belly wasn’t readily avail to her so she substituted American Salt pork, and neither were mung beans so she used soaked split peas. Gotta love that Toisan ingenuity.
I used to watch my grandmother do this when I was a kid. Now my father has gone without passing this knowledge on, (my mother is a useless cook), I feared the skill has been lost in my family forever. Thank you for this video as I hope to relearn this art and one day pass it on myself.
Apparently the cotton string is new, the old way was some weird grass like string that we use in Singapore. That being said, raffia string and your cotton string is common. And I don't think the Cantonese way of doing ham yok joong is nice :p, but you know what, I appreciate you doing this.
Thanks MrBoliao98 ❤️ So grateful to hear you are enjoying the videos! Was surprised to learn about the old way of using grass like string too! Would be cool to see that in the future.
@@MadeWithLau check out Chinese cooking demystified’s video on Zhongzi. They use grass tie them together. It seems there’s great variation, even just in the pearl river delta area.
Omg! I wondered why every time I watch your videos that I always feel at home. You guys cook food my family eats. Lots of recipe I want to make. If I ask my parents, never give me exact measurements ingredients. My dad is from Taishan also, plus I grew up in my parents carry out. They were always busy, so they never really showed us how to make those yummy foods. They are retired now, I missed the those yummy foods. Your videos help me to understand and make those recipes I missed. Thanks so much to your family for sharing these recipes and our traditions and culture!
Randy, thank you so much for this video. As usual, so entertaining and informative. I also always wondered what the difference between joong and lo mai gai is, besides the type of leaves used. As your dad suggests, it would be great companion to do a video on lo mai gai next.
Your videos always make me miss my parents (they live in another country). Your mother and father are so lovely. Thank you for sharing and educating people about our culture!
I was happy to learn they really do have this in the Philippines too. I've always been fascinated by joong and wondered why a similar dish didn't seem that prevalent in Filipino cuisine (because tbh it looks like it would; we have sweet, dessert-like sticky rice cakes, usually made with coconut or coconut milk, and also wrapped and cooked in *banana leaves.) Then I put two and two together and realized, joong must be more common in the Chinese Filipino culture/diaspora. Regardless, I'm dying to try a savory version of the sweet sticky rice cake. 😋😋😋
When I ate this as a kid. My family ate this with sugar. During high school, at my friends house. He ate it using soy sauce. MIND BLOWN!!!! I didn’t ever think of using soy sauce. I don’t think I’ve ever seen anyone else use sugar.
I was born in Guangzhou and can vaguely remember my grandpa making them when I was very little. Unfortunately, I don´t have any contact with my relatives on my father's side, let alone with my biological father, so I don´t remember a lot from my life back then. My mum is from Wuhan and I consider myself more as someone from Wuhan and we eat Zongzi also more on the savoury side. I prefer savoury over sweet as well tbh, even though both of them are available in the China Market here in Vienna. My personal favourite is the ones with Dried Plum 梅干菜 and pork. Dried Plum is a staple in the Hubei and Hunan region and is so good.
I tried to wrap Zongzi with my Taiwanese mother-in-law, and theirs are more pyramid shaped. She would make red bean ones for my husband since he likes them sweet. Making her own red bean filling and freezing it in cubes so when you wrap, you would take a cube and put it in with the rice. Sounds so simple, but it was not and she only used 2 leaves to wrap. After putting the red bean cube in, I couldn’t even cover it with the leaves. In the meantime, she already wrapped 5 😂
The dumplings different from here Asia. And now the younger ppl not really celebrate here and eat. So sad no more here don’t like Hong Kong 🇭🇰. I miss lol
I grew up eating this with my mom cooking, lately, kids will embellish it with hot sauce like sriracha or tabasco, something that we didn't do back then
I’m Chinese Indonesian who eat It with sweet Soy sauce. My Late bra parents were from Guang Dong, they used to open Chinese Restaurant serving 潮州美食Teochew Food. I like this Channel, Grandpa Lau reminds me of my Late grandpa who passed away in 85.
As it turns out I was right all along... your parents are from Taishan. :) Because your dad calls you hong Doy. doy meaning son in Taishanese :) and he has a Taishanese accent not a Guangzhou accent hehe. My paternal grandfather has the same last name as you, Lau, but spelled in the Guangzhou way.
My granny is from Toisan too. This is a great tutorial as she is getting to that age where she doesn't do it anymore. Its too much work for her. One of the most unusual places I purchased Zong was from an old lady selling them on the street corner of Toronto Chinatown. (no stall, no license, just lady on a chair with Zongs in a little basket). I steamed them at home and they were great. We tried to look for her again weeks later but I guess she moved to another part of town or sold out early.
IT LOOKS LIKE CHIAPAS AND VERACRUZ MEXICO TAMALES, BUT THESE MEXICAN TAMALES ARE WRAP IN BANANA LEAVES, AND THEY ARE ONLY OF THE SOUTH OF MEXICO COUNTRY WHERE BANANA IS CULTIVATED, AND THEY ARE MADE OF CORN DOUGH
my Grams is from Toisan too and she wraps the Zong exactly the same way but the filling is different. she also uses the string to indicate what different fillings cause we make different ones.
I think her overlaps are 2 in. Not cm. Every family has their own recipe. Mine never used mung bean. I remember making these with my Mom. Tons of work. Mine also made the version you add white sugar to. That was the one she added the mung beans to. I think I need to hit Oakland Chinatown.
My grandma mixes red beans with the rice, has mung beans and black eye beans as well and practically all the ingredients tht Mama Lau uses + dried oysters and chestnuts...a very tedious initial prep work but so worth it in the end.
Actually, after making it through the decades, my mom would still comment on her own work, comments like " I wrapped it too big", " I may have roped it too tight", " I"ll add garbanzo next time", " Your Dad is not helping, only eating". Cooking zongzi has always subtle different outcomes.
These packets also remind me of Hawaiian LauLau 😜💓 I’ve been playing with different wrapping techniques w local ingredients! Great to take camping too! 🌈
YEAHHHHH TOISAN JOONG PRIDE! :D Haha Your parents will probably be familiar with this ingredient: 红蓝. It's a type of veg/plant that is a unique ingredient that toishanese ppl add into joong. Hard to get it in the US though, so most people or places won't have this unless they grow it in their own garden.
Great video showing Cantonese rice dumplings, it really takes alot of skill, patience and hard work to make them!!! Just to add on, in Malaysia, bakcang is 肉粽 in Hokkien (Fujian dialect) which looks and tastes a bit different to the Cantonese/Guangdong style dumplings. Dark soy sauce is used to make the rice have an amber caramel colour. Black eyed beans are used instead of mung beans, but some Hokkien families also use mung beans for the filling, if not mistaken. There is also a large emphasis on dried shrimp flavours for this type of rice dumpling. Another popular meat rice dumpling is the Nyonya rice dumpling which is both sweet and savoury. The spiced meat filling is cooked with palm sugar, sugared winter melon and other fresh south east asian spices. The unique trait? The rice is coloured blue using butterfly pea flowers. For the Cantonese in Malaysia, it is also called ham yuk joong 咸肉粽, which is the same style of rice dumpling shown in your video, with similar fillings, ingredients and taste. Some Cantonese families wrap their rice dumplings with special traditional wrapping method, where the wrapped rice dumplings have a 4 sided pyramid shape with a square base, which is only unique to Cantonese/Guangdong rice dumplings. This name given to describe these rice dumpling's shape is 五角粽子 or 5 corner rice dumpling. Both the Bakcang and Nyonya rice dumplings have a pyramid shape with 3 sides and a triangular base, hence categorised as 四角粽子 or 4 corner rice dumpling. That's why in rice dumpling wrapping competitions (yes, it's a thing we have in Malaysia annually in conjunction with the Dragon Boat Festival), Cantonese five corner rice dumplings always gets the top spot due to complexity of the wrapping method and the skill involved to produce a symmetrical rice dumpling. Plus, because it uses more leaves, 4 - 5 leaves instead of 2 - 3, the rice dumplings have a boosted fragrance of bamboo leaves/dumpling leaves.
Love! Thank you, Lau Family, for sharing all of these videos. We are also a Lau family so we’re all probably related at some point! :) Thank you for sharing all of your videos and welcoming us to your home and family. I enjoy the Cantonese conversations, all the familiar foods that I have grown up with, and am learning so much, not just the cooking but also all the background of the foods and culture. Keep up the excellent work. Love from a fellow Lau! 🧧 多謝！
I love the story and tradition! I grew up eating these every year. I’ll be getting some from my grandma this year. I hope I can teach my daughters how to make these too
Never tried that Cantonese/Toisanese rice dumpling. The place I live mostly are Fujian/Hokkien people so I think that's why my grandma used to make Hokkien style of rice dumpling which is completely different shape and colour.
@@MadeWithLau triangle and it's dark in colour because of dark soy sauce but it taste real good. I believe it taste better than Cantonese/Toisanese rice dumpling because my family was from Toisan. Growing up I never see my grandma make other rice dumpling except Hokkien rice dumpling and gan sui dumpling.
This remindse so much of my late mom. This was a big production every year. I had tears in my eyes watching this. We have this antique cast iron string dispenser from my grandfather's laundry. I love your videos.y folks parents were from Toysan. Wish you much success in the future
Ahhhhhh yai !!!!!! Thank you so much !!!!! I have been wanting to learn how to make this. My mother tried to teach me when I was a teenager but I had no interest and viewed it as WORK. Now she has no patience to teach and says she has cooked too many years she is done. Haha. Thank you a million times. God Bless your lovely family.
Thank you so much for showing us how to warp with 3 leaves... but since we couldn't catch how to fold in the 3rd leaf, we all ended up with the usual triangle kuo chung ( hakka for glutinous rice dumplings) Please can you show us in detail so that we can shape our chungs into long pillows?
Toh Ceh Sai for the video! I’m living abroad away from my family and it’s my first time making Joong. This video has helped me so much, to get to taste similar to home. ☺️
0:21 I guess every family in China took a picture like this back in the day. I had to stop and double check that it wasn't my father's family because the picture is so similar! Lol. Also Daddy Lau reminds me a lot of my father. Both are great chefs who love to cook for their families!
Whoa this is like the equivalent to the Latinos tamales there are many variations Salvadoran Ecuadorian Honduran Mexican Dominican Cuban and Puerto Rican we love each and everyone of them and now this is got to be a new tradition on my table I love your culture and I love your traditions and most of all I love your food thank you mr. Lao thank you
Here in the Philippines, we have a sticky rice dumplings with only gluttonous rice and coconut milk and a bit of salt. We use banana leaves. What we do is run the banana leaves to the fire until it became pliable. Planning to use that but I'll put in meat and other ingredients I can find.
I've never been able to stomach the savoury zongzi since I grew up with sweet ones made with dates or red bean paste. So much better in my opinion. Zongzi have always been a dessert dish for me.
![[Live] ศึกมหึมันส์มวยไทยสังเวียนเดือด เวทีมวยชั่วคราวสวนสยาม | จันทร์ 30 กันยายน 2567](http://i.ytimg.com/vi/pM1k6f7JXUc/mqdefault.jpg)
What did you think of our joong video? Let us know what dishes you'd like to see next!
Join the Canto Cooking Club - bit.ly/3DHMSt2
Enjoying our content? Support us on Patreon - www.patreon.com/madewithlau
For the written recipe, visit madewithlau.com/recipes/bamboo-sticky-rice
Hi
please do kung pao chicken next
xiao long bao 🥰
More noodle dishes please such as Dan Dan noodles, beef noodle soup, etc. Thank you Randy and Mama Lau for this video. My husband said his grandma used to make this joong every week. By the time we got married, grandma was too weak. It’s a blessed gift that you’re doing these videos. My husband’s uncle and grandma were excellent chefs but none of their recipes were passed down. So sad.
nothing like home style cooking, takes me back to when I was a kid.
Hi Uncle Lau,我一直都喜欢看你的视频，感觉很亲切，直到今天看了你粽子的视频，才知道我们原来是同乡！无论走到哪里，台山粽子永远都是台山人的挚爱。我也刚用新鲜红蓝包了台山粽子，满满家乡的味道！祝您们阖家端午安康！这是我在加拿大种的新鲜红蓝，你们那里有吗？th-cam.com/video/lPMW_vaDk5U/w-d-xo.html
非常非常感謝您的支持和祝福！老劉衷心㊗️您同家人平安吉祥！端午節快樂！很遺憾我還未找到紅蓝，粽子少了一點香味。再次㊗️遠方的鄕里端午快樂！謝謝🙏！
Hello Wendy how are you doing?
This channel is a blessing! You are helping so many people learn what their grandparents or parents didn't teach their kids.
I'm a Malaysian Chinese of Cantonese descent. My grandparents are from Kaiping. Our rice dumpling shaped exactly the same and contains mung bean as one of the ingredients. I have not been home for long time due to the pandemic and am missing mom's dumpling dearly. 😔
I am also Malaysian Chinese Cantonese and my great grandfather came from Kaiping too 😲
Years ago, when my great-grandma was alive, I asked her how to wrap zongzi. She laughed at me, thinking I was silly, and told me to go play with my cousins. I guess she thought I was too young. I was so upset, because I wanted to learn the family traditions and well, now she is no longer with us. So thank you so much for this video. It means a lot, so I can learn how to wrap zongzi.
You'd definitely need adult sized hands for this!
My grandparents were from Taishan, they have long since passed away but I remember them making these Joongs all the time. Your parents remind me so much of my grandparents from the way they speak with the toishan accent and the fact that my grandparents immigrated to Canada and opened their own restaurant. I'm so glad I stumbled on your videos!
係廣東的(四邑)台山人，不定泰山。😘😘
I pray to God that I’m blessed with in-laws like your parents 😭
❤️❤️❤️
food tastes great when harmony pervades at home
I used to make these with my mom and sister when I was young, but we washed our leaves differently using hot water and soaking/washing the leaves multiple times over a week, changing the soaking water frequently. She claimed it reduced leaves splitting and ensured the cooked rice came out white. I am old now but a sister-in-law still makes them.
Wow that's awesome! It really is such a huge labor of love to make these. I never realized just how much went into everything (including getting the leaves prepared) until we filmed this recipe! Hope you are able to enjoy eating some this year!
My grandmother used to soak and rinse twice a day with cold water for a week, before boiling them. I don't recall the reasoning, I was too young. lol. I can still remember that smell of the boiling leaves. Nowadays, joong is available just about all year round from shops. Back then, family friends would trade with each other so that everyone could try different familys' specialties.
This cooking show gets me all teary-eyed. Every time! Thank you for the great content, Lau Family.
Aw thanks so much Anna 😭❤️ We are so grateful for your support and that you continue to enjoy each video. Wishing you a wonderful weekend!
Hello Anna how are you doing?
Your momma is AMAZING!!!
🥰🥰🥰 I love her so much and am glad to hear you think she's amazing too!
i really love that you even put how it called in Indonesia, my family called it in Malaysian pronunciation tho
I actually made bakchang with your recipe few weeks ago, unfortunately i tied it badly
hopefully i could get it right with this video
thanks!
So glad that to hear you appreciate us including this 🥰 Can't wait for you to try making it again. I think it's one of those skills it's impossible to get right the first time 😆 I'm positive each time you make it will be better and better! Best of luck and hope you have a great weekend!
劉爸爸端午節快樂🥰🌈🏡👍
非常感謝您的支持和祝福！老劉衷心㊗️您同家人健康吉祥！端午節快樂！
Wow, Chinese tamales! In Mexico and Central America, tamales are also made to celebrate holidays and special occasions. They're also family affairs, with everyone pitching in as best they can. All over the world, we're more similar than we are different.
Absolutely! I love learning how these types of traditions can be found all over the world with different twists. So grateful through the internet we can learn how we are more similar and connected ❤️
I love tamales, so delicious.
Oh man, doong for my family started at least 3 weeks ahead, bc my grandma liked to salt her own eggs. She had a food to-go that served American Chinese and American food like burgers and fried chicken. She bought those giant glass jars of whole pickles just so she could reuse them to salt the eggs (also, she claimed whole pickles were cheaper back then so she would slice them herself for the burgers 😂). Pork belly wasn’t readily avail to her so she substituted American Salt pork, and neither were mung beans so she used soaked split peas. Gotta love that Toisan ingenuity.
I used to watch my grandmother do this when I was a kid. Now my father has gone without passing this knowledge on, (my mother is a useless cook), I feared the skill has been lost in my family forever. Thank you for this video as I hope to relearn this art and one day pass it on myself.
All it takes is the will to learn and courage to practice. Practice makes perfect 👌 You can do it! 加油！
Apparently the cotton string is new, the old way was some weird grass like string that we use in Singapore. That being said, raffia string and your cotton string is common.
And I don't think the Cantonese way of doing ham yok joong is nice :p, but you know what, I appreciate you doing this.
Thanks MrBoliao98 ❤️ So grateful to hear you are enjoying the videos! Was surprised to learn about the old way of using grass like string too! Would be cool to see that in the future.
@@MadeWithLau check out Chinese cooking demystified’s video on Zhongzi. They use grass tie them together. It seems there’s great variation, even just in the pearl river delta area.
Yes, the old way was 鹹水草.
Just wanted to say: " Mama Lau, You're a cutie, so you always look good!" 😉❤️
🥰🥰 Thanks for the kind words to Mama Lau Gee!
Omg! I wondered why every time I watch your videos that I always feel at home. You guys cook food my family eats. Lots of recipe I want to make. If I ask my parents, never give me exact measurements ingredients. My dad is from Taishan also, plus I grew up in my parents carry out. They were always busy, so they never really showed us how to make those yummy foods. They are retired now, I missed the those yummy foods. Your videos help me to understand and make those recipes I missed. Thanks so much to your family for sharing these recipes and our traditions and culture!
this is funny, i just ate this yesterday
Ohhhh so good! Hope you enjoyed 😋
Mama Lau, you Always look (*muacks*) good!
Hehe she will be so happy to read this comment Priscilla! 🥰🥰
Good to see Momma Lau show us her cooking skills. I know she has a lot more to show us.
Glad you enjoyed watching Momma Lau in this video! She is definitely a treasure with so much knowledge to share too! ❤️
this is super helpful! thanks for sharing lau fam! making zongzi today :)
I love the historical context you provide with this and also the Q&A after
Thanks so much G Sh! So grateful to hear you enjoy that part of our videos 🙏🏼
Randy, thank you so much for this video. As usual, so entertaining and informative. I also always wondered what the difference between joong and lo mai gai is, besides the type of leaves used. As your dad suggests, it would be great companion to do a video on lo mai gai next.
Love momma Lau. Always want to learn how to make this.
Always love getting zongzi in Hawaii, a portable snack that's also a complete meal.
But when in Hawaii, first stop Zippy’s! Lmao
@@yorilamaz Yeah, but they don't have zongzi
@@SkydiveHawaiiKid lmao 😂 imagine a chinese Zippy’s called Jip-Pee, Coming Soon!
Your videos always make me miss my parents (they live in another country). Your mother and father are so lovely.
Thank you for sharing and educating people about our culture!
Hello Karen how are you doing?
I was happy to learn they really do have this in the Philippines too. I've always been fascinated by joong and wondered why a similar dish didn't seem that prevalent in Filipino cuisine (because tbh it looks like it would; we have sweet, dessert-like sticky rice cakes, usually made with coconut or coconut milk, and also wrapped and cooked in *banana leaves.)
Then I put two and two together and realized, joong must be more common in the Chinese Filipino culture/diaspora.
Regardless, I'm dying to try a savory version of the sweet sticky rice cake. 😋😋😋
I'd like to see Chef Lau show us how to make 黑椒牛柳. Thanks! Your videos are very informative :) Keep up the amazing work
Oh we actually just filmed that last week! Thanks so much for your support and can't wait to share the video with you as soon as I'm done editing 🥳
Lol Justin, won’t you join us on Patreon soon? I am subscribed to get email alerts when new videos are released and insider stories 😉
“Bánh tro” is kinda different though. I think it would be more like “bánh chưng” . They has square shape but the ingredients are pretty much the same.
Oh thanks for pointing that out and correcting!
I 💕LOVE💕 sticky rice dumplings ❣️ I see how much work goes into making them now, so I love and appreciate them even more! Thank u Lau family💐
you are lucky to have a wife, that wants to learn all this.
So grateful that my wife is so loving to my family and interested in learning from my parents ❤️
I'd love to see a sticky rice wrapped in Lotus Leaf or similar and the long squid tentacles that I used to get when ordering Dim Sum.
Oh yum! Yes we hope to do lo mai gai in the future 😋
i ate this once and i was surprised taste so good. and using bamboo leaves is more unique.
Hello Kimverlie how are you doing?
I luv chinese sticky rice
Rice dumplings are my most favorite type of dumpling especially the ones that filled with pork and minced peanuts. I can eat 3 of those in 1 sitting.
Can you guys please do the take out chicken wings?
Oh we'd love to do that in the future! Will add to our list 👍
When I ate this as a kid. My family ate this with sugar. During high school, at my friends house. He ate it using soy sauce. MIND BLOWN!!!! I didn’t ever think of using soy sauce. I don’t think I’ve ever seen anyone else use sugar.
I was born in Guangzhou and can vaguely remember my grandpa making them when I was very little. Unfortunately, I don´t have any contact with my relatives on my father's side, let alone with my biological father, so I don´t remember a lot from my life back then. My mum is from Wuhan and I consider myself more as someone from Wuhan and we eat Zongzi also more on the savoury side. I prefer savoury over sweet as well tbh, even though both of them are available in the China Market here in Vienna. My personal favourite is the ones with Dried Plum 梅干菜 and pork. Dried Plum is a staple in the Hubei and Hunan region and is so good.
Why your subtitles are Simplified Chinese? But ur family name is Jyutping, which is a bit awkward tho~ Please use traditional Chinese~
I tried to wrap Zongzi with my Taiwanese mother-in-law, and theirs are more pyramid shaped. She would make red bean ones for my husband since he likes them sweet. Making her own red bean filling and freezing it in cubes so when you wrap, you would take a cube and put it in with the rice. Sounds so simple, but it was not and she only used 2 leaves to wrap. After putting the red bean cube in, I couldn’t even cover it with the leaves. In the meantime, she already wrapped 5 😂
Wow! I just woke up for work. What a lovely surprise! Thank you!
Thanks Kimberly for always supporting our channel! We hope you have an amazing day at work ❤️
Making joong for the first time by myself. Thank you for sharing this recipe and preserving the culture!!
The dumplings different from here Asia. And now the younger ppl not really celebrate here and eat. So sad no more here don’t like Hong Kong 🇭🇰. I miss lol
I grew up eating this with my mom cooking, lately, kids will embellish it with hot sauce like sriracha or tabasco, something that we didn't do back then
Wow I would have never considered it with hot sauce! I think I'm too old school. I like enjoying it sweet and savory 😆
I’m Chinese Indonesian who eat It with sweet Soy sauce. My Late bra parents were from Guang Dong, they used to open Chinese Restaurant serving 潮州美食Teochew Food. I like this Channel, Grandpa Lau reminds me of my Late grandpa who passed away in 85.
As it turns out I was right all along... your parents are from Taishan. :) Because your dad calls you hong Doy. doy meaning son in Taishanese :) and he has a Taishanese accent not a Guangzhou accent hehe. My paternal grandfather has the same last name as you, Lau, but spelled in the Guangzhou way.
I eat this sticky rice almost every week and never gets tired of it .. from North Borneo, Sabah.
Please, the following requests: Lemon chicken, kung pao chicken
My granny is from Toisan too. This is a great tutorial as she is getting to that age where she doesn't do it anymore. Its too much work for her.
One of the most unusual places I purchased Zong was from an old lady selling them on the street corner of Toronto Chinatown. (no stall, no license, just lady on a chair with Zongs in a little basket). I steamed them at home and they were great. We tried to look for her again weeks later but I guess she moved to another part of town or sold out early.
IT LOOKS LIKE CHIAPAS AND VERACRUZ MEXICO TAMALES, BUT THESE MEXICAN TAMALES ARE WRAP IN BANANA LEAVES, AND THEY ARE ONLY OF THE SOUTH OF MEXICO COUNTRY WHERE BANANA IS CULTIVATED, AND THEY ARE MADE OF CORN DOUGH
I really love it that the cute baby is always in the video and at times take part in the preparation or cooking. ❤️
Hi, I love to see your video. Thank you so much for your family recipes. Can you make a video recipe of har gow. Thank you
Martinez Kimberly White Kevin Wilson Laura
my Grams is from Toisan too and she wraps the Zong exactly the same way but the filling is different. she also uses the string to indicate what different fillings cause we make different ones.
Love all your amazing videos! Also beautiful family!❤❤
I think her overlaps are 2 in. Not cm. Every family has their own recipe. Mine never used mung bean. I remember making these with my Mom. Tons of work. Mine also made the version you add white sugar to. That was the one she added the mung beans to. I think I need to hit Oakland Chinatown.
Lol my fam mixes the mung beans in the rice = 1 less bowl to wash hehe 😜
My grandma mixes red beans with the rice, has mung beans and black eye beans as well and practically all the ingredients tht Mama Lau uses + dried oysters and chestnuts...a very tedious initial prep work but so worth it in the end.
I love these! Thank you so much! Now I can make them myself. 🙏
Awesome channel.Love the authenticity. Very informative.
Good mor ing everyone All your ingredie nts alwayys lool so fresh and delicious watching fro m the philippines
Wow, that’s complicated but I suppose after doing it a bunch of times, years etc., it’s not that bad! Your videos are very informative 👍
Actually, after making it through the decades, my mom would still comment on her own work, comments like " I wrapped it too big", " I may have roped it too tight", " I"ll add garbanzo next time", " Your Dad is not helping, only eating". Cooking zongzi has always subtle different outcomes.
Very clear instructions. Thank you :D
Excellent video. Thanks! 👍
Thanks so much for your support E Rbt!
I love this channel, I just subscribed.
I am also Toisanese (Hoisan Gnin); made "doong" with my mom.
These packets also remind me of Hawaiian LauLau 😜💓 I’ve been playing with different wrapping techniques w local ingredients! Great to take camping too! 🌈
Oh amazing! I love the idea of bringing them for camping. What a treat to be able to open up after a nice hike!
@Aimee, if bamboo leaves were extra large, I think it’s a valid option to forgo ti leaves...just don’t show da Hawaiians lol 😝
Thank you for sharing your family's recipe! In my family, jūng contains the same exact ingredients as yours but ours have a rectangular size.
I did this with my mom when I was young
Aw incredible! Each time you eat one it must bring up happy memories ❤️
When you eat it,it s our sign for summertime☀️☀️☀️
I can't go back home this year so I don't eat it this year TT.TT
YEAHHHHH TOISAN JOONG PRIDE! :D Haha
Your parents will probably be familiar with this ingredient: 红蓝. It's a type of veg/plant that is a unique ingredient that toishanese ppl add into joong. Hard to get it in the US though, so most people or places won't have this unless they grow it in their own garden.
Hello from fellow hoisan gneen! Thanks so much for the video. Makes me so homesick!
Hello Jenny! Thank you so much watching. We are so glad you found our channel 🥰
Great video showing Cantonese rice dumplings, it really takes alot of skill, patience and hard work to make them!!!
Just to add on, in Malaysia, bakcang is 肉粽 in Hokkien (Fujian dialect) which looks and tastes a bit different to the Cantonese/Guangdong style dumplings. Dark soy sauce is used to make the rice have an amber caramel colour. Black eyed beans are used instead of mung beans, but some Hokkien families also use mung beans for the filling, if not mistaken. There is also a large emphasis on dried shrimp flavours for this type of rice dumpling.
Another popular meat rice dumpling is the Nyonya rice dumpling which is both sweet and savoury. The spiced meat filling is cooked with palm sugar, sugared winter melon and other fresh south east asian spices. The unique trait? The rice is coloured blue using butterfly pea flowers.
For the Cantonese in Malaysia, it is also called ham yuk joong 咸肉粽, which is the same style of rice dumpling shown in your video, with similar fillings, ingredients and taste. Some Cantonese families wrap their rice dumplings with special traditional wrapping method, where the wrapped rice dumplings have a 4 sided pyramid shape with a square base, which is only unique to Cantonese/Guangdong rice dumplings. This name given to describe these rice dumpling's shape is 五角粽子 or 5 corner rice dumpling. Both the Bakcang and Nyonya rice dumplings have a pyramid shape with 3 sides and a triangular base, hence categorised as 四角粽子 or 4 corner rice dumpling. That's why in rice dumpling wrapping competitions (yes, it's a thing we have in Malaysia annually in conjunction with the Dragon Boat Festival), Cantonese five corner rice dumplings always gets the top spot due to complexity of the wrapping method and the skill involved to produce a symmetrical rice dumpling. Plus, because it uses more leaves, 4 - 5 leaves instead of 2 - 3, the rice dumplings have a boosted fragrance of bamboo leaves/dumpling leaves.
Love! Thank you, Lau Family, for sharing all of these videos. We are also a Lau family so we’re all probably related at some point! :) Thank you for sharing all of your videos and welcoming us to your home and family. I enjoy the Cantonese conversations, all the familiar foods that I have grown up with, and am learning so much, not just the cooking but also all the background of the foods and culture. Keep up the excellent work. Love from a fellow Lau! 🧧 多謝！
I love the story and tradition! I grew up eating these every year. I’ll be getting some from my grandma this year. I hope I can teach my daughters how to make these too
Love that you grew up eating these every year too and that you hope to pass them down to your daughters 🥰
Thank you this channel! This joong is almost exactly like my family’s. My family is from Kaiping! Thank you! 💕
Never tried that Cantonese/Toisanese rice dumpling. The place I live mostly are Fujian/Hokkien people so I think that's why my grandma used to make Hokkien style of rice dumpling which is completely different shape and colour.
Oh awesome! I had heard about some different shapes like one is more star shaped another is more square. What shape does your family make?
@@MadeWithLau triangle and it's dark in colour because of dark soy sauce but it taste real good. I believe it taste better than Cantonese/Toisanese rice dumpling because my family was from Toisan. Growing up I never see my grandma make other rice dumpling except Hokkien rice dumpling and gan sui dumpling.
This remindse so much of my late mom. This was a big production every year. I had tears in my eyes watching this. We have this antique cast iron string dispenser from my grandfather's laundry. I love your videos.y folks parents were from Toysan. Wish you much success in the future
老人講的我聽得懂耶😄
非常感謝您的支持！老劉祝您及家人健康快樂！
Ahhhhhh yai !!!!!!
Thank you so much !!!!!
I have been wanting to learn how to make this. My mother tried to teach me when I was a teenager but I had no interest and viewed it as WORK. Now she has no patience to teach and says she has cooked too many years she is done. Haha.
Thank you a million times. God Bless your lovely family.
pls do kung pao chicken next!!!
Thank you so much for showing us how to warp with 3 leaves... but since we couldn't catch how to fold in the 3rd leaf, we all ended up with
the usual triangle kuo chung ( hakka for glutinous rice dumplings)
Please can you show us in detail so that we can shape our chungs into long pillows?
Toh Ceh Sai for the video! I’m living abroad away from my family and it’s my first time making Joong. This video has helped me so much, to get to taste similar to home. ☺️
0:21 I guess every family in China took a picture like this back in the day. I had to stop and double check that it wasn't my father's family because the picture is so similar! Lol. Also Daddy Lau reminds me a lot of my father. Both are great chefs who love to cook for their families!
Whoa this is like the equivalent to the Latinos tamales there are many variations Salvadoran Ecuadorian Honduran Mexican Dominican Cuban and Puerto Rican we love each and everyone of them and now this is got to be a new tradition on my table I love your culture and I love your traditions and most of all I love your food thank you mr. Lao thank you
Here in the Philippines, we have a sticky rice dumplings with only gluttonous rice and coconut milk and a bit of salt. We use banana leaves. What we do is run the banana leaves to the fire until it became pliable. Planning to use that but I'll put in meat and other ingredients I can find.
I love to eat pork, duck egg , bean. Joong .
Hi Randy, curious, but what about using fresh bamboos leaves, boiled, scrubbed?
as a Cantonese, i could understand both English and Contonese in the video. nice!!! love your family so much! this channel make me homesick.
嘩，係台山粽呀，人在外地，端午冇得返去食屋企人包嘅粽，不過可以喺呢度望梅止渴已經好好。
鄕里好嗎？非常感謝您嘅支持！老劉喺呢度問候您同家人。㊗️您合府平安吉祥！
There's a lot of filling on your bachang! In Indonesia, we only using sticky rice, pork, and egg yolk.
I've never been able to stomach the savoury zongzi since I grew up with sweet ones made with dates or red bean paste. So much better in my opinion. Zongzi have always been a dessert dish for me.
Thank you for this awesome gift. This is near and dear to my family too!! Love the details, thank you for sharing this special family classic!!
Wish my mom knows how to do it lol
Oooooh! My great-grandmas made these! They also stuffed the thanksgiving turkey with this too.
Lotus leave is another good option
Love your channel. It brings back so many childhood memories. My mother makes these same dishes also.
Omg thank you so much. I finally found a video that explains well enough for me to understand.
My family marinates the pork belly in a herb that turns it bright red. My family calls it "Hung Lum"
Blessing to Lau’s family! You’re help me so much! Thanks!
top down view super helpful