I like the detailed and slow enough demostration, it's the first time I saw the Zongzi maiking in vedio, and I never knew how was it made in the past, as I always buy it from the resturanunt /shop. Only thing is the Cantonees styles we always use Green beans ( or Mung's beans), never come across to Bleak eye peas, surely it tastes not much different. Thank you for the well made educational vedio.
Omg... Many videos showing an ordinary or regular wrapping technique. I am lucky that i found your video!. I love to eat zhongzhi and can finish 2 at once 😅. I made by my self because i don't feel satisfied with the size out there. It turned my Zhong zhi burst snd spread out because i push to much to fit more filling 😢. Thank you for the tutorial. Earm regards from Indonesia. Wish you and your mother well. Can't wait for Zhong zhi festival this year. Bless you 🙏
@@honestfoodtalksthe appearance is look the same especially the ingredients and the leaves that you used bamboo leaves. And you can buy only that in Chinatown in Manila or also known as "Binondo".
If you don't want it to stick to the leaves you can coat the bamboo leaves in abit of oil before you wrap them. That should help it not stick. We’re not 100% sure on this but it could be the type of bamboo leaves - some naturally have more of a layer that helps prevent the rice from sticking. It could also be the amount of oil used to fry/cook the ingredients help it from sticking to the bamboo leaves. Our mum glazes the rice with sesame oil at the end for fragrance and taste, but it also helps with the rice not sticking to the bamboo leaves. For ours, sometimes we do find a bit of the rice sticking to the bamboo leaves when we unfurl them to eat. However, they usually form and hold shape quite well without sticking to the bamboo leaves. Hope this helps 🙏
Did you enjoy Mum's Zongzi recipe? Let us know in the comments! 😊
This looks so good! Will try making these for duan wu jie! Only ever tried sweet ones 😋
Just enjoy the tutorial... And I like the small one.. big one seems too much to eat 😅😅
I like the detailed and slow enough demostration, it's the first time I saw the Zongzi maiking in vedio, and I never knew how was it made in the past, as I always buy it from the resturanunt /shop.
Only thing is the Cantonees styles we always use Green beans ( or Mung's beans), never come across to Bleak eye peas, surely it tastes not much different. Thank you for the well made educational vedio.
So glad you enjoyed our video! Do try it out for next year's Duan Wu Jie :)
I will try this. The recipe is really chinese authentic one how my father and auntie cook
All the best with making them 😊
Nicely done. I was only familiar with the pork zongzi.
We wanted to give to some friends too, but they don’t eat pork. So, the marinated chicken thighs are a great substitute! 😊 thanks for the kind words
Watching from Philippines . Thanks for the recipe.
Hope you enjoyed our video and making it! 😊
Omg... Many videos showing an ordinary or regular wrapping technique. I am lucky that i found your video!. I love to eat zhongzhi and can finish 2 at once 😅. I made by my self because i don't feel satisfied with the size out there. It turned my Zhong zhi burst snd spread out because i push to much to fit more filling 😢. Thank you for the tutorial. Earm regards from Indonesia. Wish you and your mother well. Can't wait for Zhong zhi festival this year. Bless you 🙏
We love eating big ones too 😄 thank you for the kind and warm words ☺️
Umm yummy,delicious food , I like to eat too much this kind of food , when I was in Hong Kong ..
They’re great treats 😌 hope you try our recipe!
THANK YOU NICE
can i use a pressure cooker ?
In the Philippines we call it Machang
Ooh we didn’t know 😃 is it any different than what we made? thanks for sharing!
@@honestfoodtalksthe appearance is look the same especially the ingredients and the leaves that you used bamboo leaves. And you can buy only that in Chinatown in Manila or also known as "Binondo".
Can I get some advice from you? I kept my chang in the fridge so before consuming it I’ll steam it but the rice all sticks to leaves. Why is it so?
If you don't want it to stick to the leaves you can coat the bamboo leaves in abit of oil before you wrap them. That should help it not stick.
We’re not 100% sure on this but it could be the type of bamboo leaves - some naturally have more of a layer that helps prevent the rice from sticking. It could also be the amount of oil used to fry/cook the ingredients help it from sticking to the bamboo leaves. Our mum glazes the rice with sesame oil at the end for fragrance and taste, but it also helps with the rice not sticking to the bamboo leaves.
For ours, sometimes we do find a bit of the rice sticking to the bamboo leaves when we unfurl them to eat. However, they usually form and hold shape quite well without sticking to the bamboo leaves.
Hope this helps 🙏
Glutinous rice soaked in “ air abu soda (
( sodium silicate ) OR just tape water
We soak the glutinous rice in plain water (boiled water that’s cooled down)
Good to know that air abu soda is sodium silicate in Malay 😊
I never eat with chicken and beans, only pork not chicken.
Yes pork is the traditional style which our recipe is originally based on ☺️
@@honestfoodtalksit taste like law mei Kai if put chicken