Preparing Zongzi/Bak Chang (粽子) in a bowl. Simple without hassle in wrapping. |简单美味，无需粽叶包裹的碗籽粽。

I know this method seem very unconventional and does not have the shape equals to a beautiful traditional rice dumpling. Yet it is the best way to have a homemade rice dumpling with the hassle in wrapping them (if without the require skill).
Though I used to wrap the rice dumpling with my mum, but sometime due to busy schedule (or lazy), I developed this short cut and it taste as good as the wrap one.
Without the hassle in soaking the bamboo leaves (zongzi leaves) for a week, wipe and clean and wrap, this dish can be done within 2 days.
Recipes
Day 1
1 - 2 big pieces of pork belly
(- blanch it and cut into medium size; season with oyster sauce, light soya sauce, sesame oil, white pepper, Chinese 5 spices powder and dark soya sauce for colouring
- marinate them overnight)
- dried chestnut (soak overnight and then clean up)
- black eyes peas (soak overnight too)
4 - 6 cup of glutinous rice (wash and soak overnight)
Day 2
5 shallots (slices and deep fry)
100 - 200g Dried shrimp (wash, soak for 1hr and then deep fry)
4 - 6 shitake mushroom (wash and soak)
1 cinnamon stick
3 - 4 Stsr Anise
6 cloves
1 tbspn Chinese 5 spices powder
Highlights
1. Stir fry the pork belly in caramelised rock sugar with chestnut and mushroom. Braise them for 1 hour in water used to soak the mushroom
2. Keep the liquid/Soup of braising pork belly. Then stir fry the pork belly and ingredients till dry and fragrance.
3. Remember to add water in the bowl, sufficient to reach the rice surface will do. This will help to maintain the moist and tender texture of the glutinous rice.
Share to me in IG: dave_yummy_homecooking ( / dave_yummy_homecooking ) when you try out this recipe.

[@impb6606]

This is clever! Smart! I hate wrapping sticky rice on a leaf, it's so difficult

[@DaveJCHomecooking]

This is a short cut for those who love to eat but don't have time to wrap. I usually wrap with parents or siblings. But if alone...this is way better

[@chuahbeekim2684]

Thanks

[@DaveJCHomecooking]

Thanks Bee Kim

[@DaveJCHomecooking]

Thanks Bee Kim

[@foonlam7134]

More like lor Mai Kai which is the glutinous rice served in dim sum restaurants. Without the bamboo leaves it is not zongzi since the bamboo leaves impart a particular fragrance to the rice. Different from banana leaves.

[@DaveJCHomecooking]

Indeed, it is almost similar lor mai kai but different in term that all ingredients cooked according to Zongzi method just without wrapping.

[@maryducnguyen6352]

Clever idea, still have the fragrance from banana leaves, I have to change some ingredients for vegan, thank you for sharing.

[@DaveJCHomecooking]

Ohh vegan style? Do share Yr good food pic at my IG I will be glad to see Yr version

[@jkbc]

The Bamboo leaves provide some fragrant perfume to it, it will still work without it if for whatever reasons they arent available

[@DaveJCHomecooking]

Indeed. Bamboo leaves has a unique fragrances that enhance the flavour. I do wrap the zongzhi yearly last time with my mum and now myself...but sometime, especially nowadays hard to get good quality bamboo leaves near where I stay, and of course due to tight work schedule, this idea come to picture.

[@TomandBennewsforNZ01]

👍👍👍👍🤝🤝🤝🤝

[@DaveJCHomecooking]

Do try and share to me some pic. Let me share Yr joy and fun in preparing this

[@wclooh9297]

The season for zongzi is here and now. Zingiest food for the brain

[@DaveJCHomecooking]

Also this particular food that bring back childhood sweet memory too