1, Prepare 1 cup black sticky rice. Wash them clean and soak in water for overnight.
2, Put black sticky rice into a pot, add in 3 cups water. Also add in 1 pnadan leave knot (optional).
3, Bring to boil with high heat. Then turn to low heat and simmer with lid on for 40 mins. Remember to stir it occasionally. Add in more water if needed. Don’t get it burnt. After 40 mins, Black rice will absorb all the water. Discard the pandan leaf. Add in 2 tbsp sugar, mix well. Let it cool down.
4, Sauce part: Add 1 cup coconut milk into a pot, Also add in 2 tbsp sugar and 1 tsp salt. Keep stirring till sugar dissolves.
5. Put black sticky rice into a bowl, Top with coconut sauce.
This is one of the dishes that I want to try for a long time. With a pressure cooker, it will be a lot easier.
- Prepare a lotus root. Mine is about 700g. Peel it. Cut two ends at about 3-5 cm. Don’t throw them away.
- Wash sticky rice and drain them. I used about 1/2 cup.
- Fill the lotus root hole with sticky rice. This step needs patience and time. You can use chopsticks to help you with it.
- After that, put the two cut-off ends back and fix them with toothpicks firmly.
- Put lotus root into pressure cooker. Add in enough water covers it or at least 3/4 of it.
- Cook under higher pressure for 30 mins.
- Cut 6 big red dates into slices and remove the seed. Also prepare 30g rock sugar cubes.
- After 30 mins. Add red dates and sugar into the pressure cook and cook under high pressure for another 20 mins.
- Take the lotus root out. Remove all the toothpicks. Let it cool down and cut into slices.
- The red date water is delicious. You can also use some to get thickened sauce. And glaze the dish.
Lotus root is very soft and so is sticky rice.
There are still some bamboo leaves left in my fridge since last time I made zongzi (sticky rice dumplings). Last Wednesday was my resting day. No work, no need to go out. So I decided to use some to make Zongzi. And also because I really missed zongzi, could’t wait to have some.
This time, I only used sticky rice, no red bean. And for the filling, I went with the simplest one – red dates.
Only when I went to college in Fujian did I know that not all the people in China have simple zongzi with only sticky rice and red date inside. People in Fujian have the meat zongzi, with pork, mushroom, peanut, beans inside. And according to the different color, they call the meat ones Hongzong (red zongzi), and our simple ones Baizong (white zongzi).
After trying so many types of zongzi, simple white zongzi are the ones I miss most. And that’s why I decided to only make Baizong this time.
- Bamboo leave and sticky rice should be soaked in water for overnight.
- Prepare red dates, either dry ones or sweet preserved ones are OK. Cut off the bamboo leaves’ stalk before wrapping.
- Use bamboo leaf to make a funnel shape. some rice first, then red date, and rice at last. Try to cover and wrap with the rest of leaf. And tie it with kitchen twine. Again I don’t care about zongzi’s shape. As long as it is tightly tied, it is a good zongzi to me. 🙂
- Boil for 3 hours.
If you make too many at a time like me, Please boil them before store them in freezer.
Oh~~~~I love them.
If you think they taste plain, you can even dip them in sugar first. I know some people in China have that customs.
There is a kind of glutinous rice flour ball stuffed with red bean paste or pork floss called 青团 (Qing Tuan) in China. I love it very much.
And it looks like this:
Actually, I love almost all kinds of dessert made from glutinous rice flour. They taste very chewy. I love the texture and the flavor. Too pity, there is no Qing tuan here in Singapore. I only can eat them when I go back to China. Luckily, I found a desert very similar to Qing Tuan. And that is ang ku kueh. I’m very surprised I didn’t try it in the past 3 years. It’s still not too late to find them now. They taste very like Qing Tuan. Filling inside is a bit different. Ang ku Kueh has green bean paste, yam, peanut and coconut. And they have different colors. On the contrary, Qing Tuan only has one color- green. Because Qing means green in Chinese. Tuan means things in ball shape.
My husband is also a fan of ang ku Kueh, Which is very odd, because if he likes ang ku kueh, how come he never suggests me to try this dessert. And of course, he will always say: “I told you. I also bought some for you. You just don’t remember. ” Yo, dude. I may forget things sometimes. But when it comes to food, my memory will be super super good and I can remember super super clear. And the answer is NO! ! ! You didn’t even mention that you like ang ku kueh before.
Anyway, I found this video on YouTube. (My hobby is exploring all the cooking videos online of all cuisine. ):
And I tried it. Honestly, I don’t think my ang ku kueh turn out very good. A little softer than I expected. But they taste ok. My husband still likes them. One mystery about my ang ku kueh is that why the pattern and word on the mould disappeared while it was supposed to show on the ang ku kueh clearly. 😦
I guess I will need to improve it next time.
It’s a sweet Chinese snack in Southwestern China area, I think. Hong Tang means brown sugar in Chinese. Ba Ba refers to cake made from glutinous rice flour.
This summer holiday when my husband and I were in China. My friends there treated us Xiao Long kan hotpot. One dish is Hong tang baba. And their Hong Tang Ba Ba is very different. Outside skin is very crispy. Both of us loved them.
Here is the one we had in summer:
Like small balloons. Really really nice.
I tried to make this dish in my way.
1. Mix glutinous rice powder with water. To make a dough.
2. Divide dough into smaller ones. Make them into the shape you like.
3. Dip small doughs in water. Then roll in bread crumbs.
4. Deep fry them with low heat till golden brown. Air in Glutinous rice dough will burst out. So be careful when frying.
5. Add 2 tablespoon water and 1 tablespoon brown sugar in saucepan. Heat to condense the sauce.
Serve hot with brown sugar sauce.
Mine are not even close to the ones we had. But my husband still loved my ones.
I really can’t figure out how Xiao Long Kan Hotpot made such wonderful shape of Hong Tang Ba Ba. If anyone knows, please tell me. 🙂 thanks!
Glutinous rice needs to be soaked in water for overnight.
Stuff chicken with glutinous rice, 3 or 4 garlic cloves, 2 or 3 red dates. And then tight the chicken up in case the stuff inside run out.
Put chicken in a large deep pot. Add in enough water. Make spring onion a knot, then add in the pot with several ginger slices.
1. Turn to high heat. When the soup boils, remove the foam on the surface.
2. Then turn to low heat and cook for 45 mins.
3. Turn off the stove and keep the lid on for another one hour.
4. Sprinkle salt. Turn on low heat and braise for another half an hour.
5. Sprinkle some chopped spring onion. And ready to serve.
Chicken tastes soft and juice. You can serve with kimchi.
There will be a lot of soup left. Please don’t throw away. It can be reserved in a bottle and placed in the fridge.