Simple Way to Make Any-night-of-the-week Taiwanese Sticky Rice (Ròu Zòng)

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, taiwanese sticky rice (ròu zòng). It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Taiwanese Sticky Rice (Ròu Zòng) is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Taiwanese Sticky Rice (Ròu Zòng) is something that I’ve loved my whole life. They’re nice and they look fantastic.

Great recipe for Taiwanese Sticky Rice (Ròu Zòng). When my grandmother was a child, this used to be sold at a food stall in Taiwan very cheaply as a snack. Sticky Rice Dumpling, or Zong 粽 (pl. No need to steam the rice.

To get started with this recipe, we must first prepare a few ingredients. You can cook taiwanese sticky rice (ròu zòng) using 10 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Taiwanese Sticky Rice (Ròu Zòng):

1. Get 540 ml Mochi rice
2. Prepare 100 grams Pork (pork off cuts or pork belly)
3. Get 100 grams Cooked bamboo shoots
4. Prepare 3 Dried shiitake mushrooms
5. Take 8 cm Carrot (optional)
6. Prepare Soup seasonings
7. Take 2 tbsp Soy sauce
8. Make ready 2 tbsp Sake
9. Prepare 1 tsp Sugar
10. Take 1 tsp Salt

Stir-fry pork for a few minutes. Remove pork and chestnuts from liquid and set aside. Zongzi in northern Taiwan is packaged together with dried makino bamboo leaves and wrapped in a cylindrical structure. Sticky rice, salted duck egg, pork, peanuts, dried shrimp, shiitake mushrooms, and an occasional water chestnut are at its core.

Steps to make Taiwanese Sticky Rice (Ròu Zòng):

1. Wash the mochi rice and drain.
2. These are the ingredients except the mochi rice. Soak the dried shiitake in lukewarm water to rehydrate (you will be using the soaking water for the soup).
3. Blanch the bamboo shoots and coarsely chop them. Coarsely chop the pork, carrot and rehydrated shiitake as well.
4. Add water to the shiitake soaking water to make it to 2 cups (400 ml). Add the seasoning ingredients to make the soup.
5. Heat vegetable oil (not listed) in a frying pan, stir-fry the pork, then add the bamboo shoots and carrot and stir-fry.
6. Add the soup from Step 4, bring it to a boil, and transfer to a bowl.
7. In the same frying pan, add the drained mochi rice, and stir-fry until it becomes whitish to evaporate the moisture from the rice. Don't let it burn!
8. Once the moisture from the rice has evaporated, add the soup, and let the rice absorb the soup well.
9. Add the other ingredients, and stir-fry to evaporate the moisture.
10. Transfer to a steamer lined with parchment paper, and steam for 25 minutes over high heat.
11. It's done!

Zongzi in northern Taiwan is packaged together with dried makino bamboo leaves and wrapped in a cylindrical structure. Sticky rice, salted duck egg, pork, peanuts, dried shrimp, shiitake mushrooms, and an occasional water chestnut are at its core. Optional ingredients include squid, taro, or bamboo shoots. Zongzi (sticky rice dumplings) are traditionally eaten during the Duanwu Festival (Dragon Boat Festival), which falls on the fifth day of the fifth month of the lunar calendar (approximately late-May to mid-June). Zongzi is a traditional food of the Dragon Boat Festival.

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