MYSTERY OF

CHINESE RICE DUMPLINGS UNWRAPPED!

剝開粽子之迷！

棕ZANG!

CONTENTS

Preface

//前言

Zongzai wel-

comes you and

introduces th

e

different s

ections

of this book.

Origin of

Zongzi

//粽子的來源

The tale of p

atri-

otic Qu Yuan and

the rice dumplin

g

festival.

How to wrap?

//怎麼包？

Step by step

instructio

ns on

folding a proper

zongzi.

1 3

7内容

How to wrap?

//怎麼包？

Step by step

instructio

ns on

folding a proper

zongzi.

Basic

Ingredients

//基本材料

Needed to get

you started on

making your v

ery

first zongzi.

Recipes

//食譜

Nonya zang //

娘惹棕 - 11

Hakka kuih zang //

客家粿棕 - 13

Sushi zang //

壽司棕 - 15

Nasi Lemak za

ng // 參芭揶槳棕 -17

Crystal fr

uit jelly

zang // 冰心水果棕 - 1

9

9

11

forewordfrom Zongzai

Hai! I’m Zongzai! Let me open your eyes to my fra-grant and delicious world of zongzi, or rice dump-lings. The mystery of zongzi will finally be un-wrapped now!

The Chinese culture is rich with exciting mythologies and

traditions and the history of zongzi is no exception. Discover

the tale of Qu Yuan, the loyal politician and how he brought

about the tradition of the rice dumplings festival.

Next, let’s start making zongzi! Firstly, we’ll need some basic

understanding of the different ingredients that goes into

your zongzi. After that, I am going to show you, step-by-step

on how to wrap the perfect zongzi! Before long, you will

finally be able to start making your different kinds of zongzi!

From the traditional to the crazy, I will give you the different

kinds of zongzi recipe that will surely surprise your family

and friends.

Whether you’re a zongzi-lover or a culinary hobbyist, this

simple-to-understand book of Zang! is a must-have for your

cookbook shelf. Let’s start our zongzi journey now!

1 // Foreword

棕仔的前言

嗨！我是棕仔！我將會陪你走入粽子的世界，解開粽子之迷！

粽子是華人在端午節必吃的美食。中華文化真是精彩極了！粽子的來源還有着一個令人心酸感動的故事。我將會依依把愛國屈原与端午節故事講給你聽。

然後，我們就開始做粽子吧！首先一定要了解粽子的材料。買了材料，我將會一步一步地教你如何把粽子包好。接下來，當然是介紹不同粽子的做法了！各種各樣的粽子食譜包你滿意。

無論你是愛吃棕子，還是烹飪愛好者，這本書一定能讓你大開眼見。跟我來吧！

2 // Preface

3 // Origin of Zang

粽子的來源

The Tale of Qu Yuan

The Origin of

The ZANG.

4 // Origin of Zang

粽子的來源 Thus he decided to end his

life by drowning himself in the Miluo River.

Qu Yuan was a

statesman and poet that lived

in the 3rd c BC in the Chu State.

Being an uprighteous and loyal

man, he could not bear to see

his country being destroyed by

corrupted officials whilst he was

powerless do anything.

屈原是公元300年千在楚國的愛國

詩人。看在自己的國家快被敵

軍打垮，在宮里的貪官又做事

不理，屈原實在看不下去，只好

投下汨羅河結束生命。

5 // Origin of Zang

rice wrapped in bamboo leaves

and tied with colorful strings

as a decoy.

When fishermen saw him

committing suicide, they raced

to save him in their boats, beat-

ing drums to scare away the

water dragons and creatures

that might feed on his body.

However, they failed to find him

in the river.

In order to prevent the fishes from eating his body, they threw in

在河邊的漁民看見了，馬上叫

人一起去搶救。他們一邊划船，

一邊打鑼鼓，想把在水里的龍

和魚嚇跑，不讓它們傷害到屈

原的屍體。

6 // Origin of Zang

Henceforth, the tradition of Dragonboat and Rice Dumpling Festival started.

後來還是找不到屈原，漁民們為了避免水里的魚來吃屈原的屍體，就把米飯用葉子和彩帶包成粽子，仍進河里。

就這樣，端午節龍舟和包粽子的傳統開始了。

棕子難包嗎？沒問題！這篇說明會一

步一步地教你如何包一粒完美的

粽子。看起來很複雜的棕子包

法便得簡單多了！

7 // How to wrap?

Does the th

ought of

handling th

ose fl

imsy

piece

s of b

amboo

leav

es intim

idate

you?

Do not fear!

With

this

step-b

y-step ill

us-

trate

d guid

e to zo

ngzi

wrappin

g (plu

s a b

it of

practi

ce), y

ou will

be

an expert in

no tim

e!

怎么包？HOW TO W

RAP?WRAP!

包!

棕子難包嗎？沒問題！這篇說明會一

步一步地教你如何包一粒完美的

粽子。看起來很複雜的棕子包

法便得簡單多了！

3. Make sure there is no hole

at the bottom of the cone to

prevent leakage later on.

記得不要讓底下有洞口！

4. Fill the leaves with a layer

of rice, your filling, and rice

again. Careful not to over-

stuff it.把糯米和餡料放入葉子里，小

心不要放得太滿。

1. Take 2 pieces of cleaned

and boiled bamboo leaves

making sure the sm

oother

side faces up.

拿兩片清理，燙過的竹葉。滑

面向上。

2. Curl the leaves at the 1/3

point such that it forms a cone.

在葉子的1／3間折成三角狀。

5. There should be enough space to

fold in 2 sides of the leaves.

把葉子的兩端折進去。 8 // How to wrap?

怎么包？HOW TO W

RAP?

3. Make sure there is no hole

at the bottom of the cone to

prevent leakage later on.

記得不要讓底下有洞口！

4. Fill the leaves with a layer

of rice, your filling, and rice

again. Careful not to over-

stuff it.把糯米和餡料放入葉子里，小

心不要放得太滿。

1. Take 2 pieces of cleaned

and boiled bamboo leaves

making sure the sm

oother

side faces up.

拿兩片清理，燙過的竹葉。滑

面向上。

2. Curl the leaves at the 1/3

point such that it forms a cone.

在葉子的1／3間折成三角狀。

5. There should be enough space to

fold in 2 sides of the leaves.

把葉子的兩端折進去。 8 // How to wrap?

6. Bring in the long side and press

to keep it down.

把上面長的葉子拉下來。

9. Fold the remaining leaves

down again to firm up the

pyramid shape.

把多出的葉子折起，固定粽子

的形狀。

11. Hold the string, go round

the dumpling twice and tie a

dead knot nice and tight and

you’re done!

用繩子打兩圈，然後把它邦緊，

打一个死結。棕子完成！

10. Now you have a wrapped

up dumpling ready to be tied!

你的粽子可以拿去邦起來了！

8. Fold in the protruding leaves

from another end.

再把另外一邊的葉子折進去。

BASICINGREDIENTS

基本用料

9 // Basic ingredients

FILLINGS餡料

糯米GLUTINOUS RICE

STRINGS 草繩

Raffia string is commonly used

for tying zangs. It comes in

rolled bundles and could be

bought almost anywhere from

stationery shops to to your

friendly provision stores.

Remember to wash the raw rice and soak them in water for ideally 4 hrs before wrap-ping your zongzi!

BAMBOO LEAVES

竹葉Long bamboo leaves are used

for wrapping zongzi because

they give off a distinctive

fragrance. They are usually

available in the dried goods

section of a wet market or at

any sundry shop.

Soften the dried leaves by soaking them in hot water and then cleanse gently before use.

Dumpling fillings could vary

widely according to one’s

preference and taste and could

be both savoury or sweet. The

most common ones are nonya

meat fillings, salted duck eggs,

chinese mushrooms, roasted

chestnuts etc. But of course

some zongzi contain no filling

at all and could be eaten plain

or with sugar.

Glutinous rice are sometimes known as

sticky rice because of its texture. When

raw, they are milky white and more opaque

and shorter than normal rice. Could be

bought at most supermarkets.

10 // Basic ingredients

Fragrant meat dumpling with a hint of sweet-

ness. A traditional local favourite!

13 // Recipes

14 // Recipes

糯米3層肉蝦米冬菇甜冬瓜蔥子蒜頭香蘭葉芫荽粉胡椒鹽味精黑醬油

1 公斤

300 克

40 克

20 克

100 克

50 克

30 克

1 kg

300g

40g

20g

100g

50g

30g

Nonya Zang!娘惹棕餡料

Heat oil in wok. Fry spice paste till oil floats on surface, add siced

onions and meat, add sat and sugar to taste, cook till mixture is dry.

把糯米浸泡水里4小時， 把水瀝乾。撒下一些鹽和油，然後攪勻。

Filling:

Preparation:

Rice: Line a steamer with muslin cloth or banana leaves, steam rice over high heat for

20 min, spoon 1/2 coconut milk over and mix well, steam for another 20 min, spoon

remaining coconut milk, mix well and steam for further 20 min till rice is cooked.

Fold 2 pieces of bamboo leaves into cone shape, fill 2 tbsp prepared glutinous rice into

cone, add 2 tbsp filling and some ikan bilis, cover with 2 tbsp rice. Wrap up the dump-

ling and secure with raffia string.

Steam over medium heat for 40 min.

餡料做法：

粽子做法：

糯米的預備法：

Ing

red

ient

s glutinous rice

pork belly

dried shrimp

shitake mushrooms

candied winter melon

shallots

garlic

pandan leaves

coriander powder

pepper

salt

MSG

dark soy sauce

娘惹棕的特點是餡料都切得很碎，所以首先把蒜頭，蔥子，香菇和3層肉切碎。把蝦米泡水 浸軟以後搗碎。燒熱油，把蒜頭和蔥子爆香，然後加蝦米，冬菇碎和3層肉碎一起炒至半熟。加入鹽，胡椒，味精和黑醬油。炒拌均勻。最後再加入甜冬瓜絲炒香就行了。

把2片葉子卷成圓錐形，倒入2湯匙米，2湯匙餡料，再倒入2湯匙米，用2片香蘭葉蓋在表面，包好紮緊。用中火蒸2.5小時即可。

The Hakkas invented this zang using gluti-

nous rice flour, giving it unique chewy texture.

15 // Recipes

糯米粉粘米粉水油鹽胡椒粉絞肉 （雞／／／ ／ 豬肉）香菇－浸軟，切丁蝦米－浸軟，切碎 蔥子－切碎蒜頭－切碎黑醬油五香粉糖太白粉

300 克

30 克

280 毫升

50 克

1／2茶匙

少許

200 克

6 朵

4 湯匙

5 粒

2 粒

1 湯匙

1／4 茶匙

1 茶匙

1 湯匙

300g

30g

280ml

50ml

1/2 tsp

a dash

200g

6 pieces

4 tbsp

5

2 cloves

1 tbsp

1/4 tsp

1 tsp

1 tbsp

餡料

Heat oil in wok, add shallot and garlic, fry till gragrant. Add in dried shrimps and mush-

rooms, then minced pork and seasoning, thicken with cornflour.

Filling:

Preparation:

Dough: Combine glutinous rice flour, rice flour, salt, pepper in a bowl, add water gradually and

knead to form a smooth and pliable dough.

Take a piece of dough (50g), flatten, wrap in 1.5 tbsp filling and seal well. Brush surface

of bamboo leaves with oil, fold into cone shape, put in dumplings and wrap well, secure

with string. Put into steamer and steam over medium low heat for 30 min.

餡料做法：

粽子做法：

麵團做法：

Ing

red

ient

s glutinous rice flour

rice flour

water

cooking oil

salt

pepper

minced pork/chicken

softened dried shitake mushrooms

chopped dried shrimps

shallots - chopped

garlic - chopped

dark soy sauce

5-spice powder

sugar

cornflour dissolved in 100ml water

不糯米粉， 粘米粉，鹽和胡椒粉混合在大碗內，慢慢加入水，搓成不黏手的粉團。

燒熱油，爆香蔥子和蒜頭。加入蝦米，冬菇餃肉和調味料，用栗粉水勾献。

取約50克粉團壓平，包入1.5湯匙餡料做成圓形。把竹葉表面刷油，做成圓錐形，包入粉團，做成粽子。用中小火蒸30分鐘便可。

16 // Recipes

Hakka Kuih Zang!

客家粿棕

Rice dumplings can look pretty and delicate

too when disguised as a sushi.

17 // Recipes

糯米鹽

雞精粉熱水

蔥仔 － 切碎油

蛋皮魚卷蝦卵

紫蘇葉玻璃紙（6x6）”

500 克

1／2 茶匙

2 茶匙

300 毫升

4 粒

4 茶匙

250 克

30 克

500g

1/2 tsp

2 tsp

300ml

4

4 tbsp

250g

30g

餡料

Drop fish roll in boiling water and boil for 5 min.Filling:

Preparation:

Rice: Line a wet muslin cloth or banana leaves on a perforated steamer. Mix soaked rice with

salt and chicken granules, spread over steamer and steam over high heat for 20 min,

stir well and spoon over 1/2 of the water, steam for another 20 min, spoon oer rest of

the water, continue steaming for another 20 min till rice is cooked. Heat oil, fry chopped

shallots till fragrant and add to steamed rice, mix well.

Spread a layer of rice on plastic paper, arrange egg and fish roll in center. Roll up rice in

between plastic paper, carefully shape into triangle roll and slice into 1.5” length.

Wrap with a piece of leaf and decorate top with shrimp roe, serve with Japanese soy

sauce.

餡料做法：

粽子做法：

糯米的預備法：

Ing

red

ient

s glutinous rice

salt

chicken granules

hot water

shallots

cooking oil

egg and fish roll

shrimp roe

zi-su leaves

plastic paper

在有小孔的蒸鍋內鋪上一層細紗布或香蕉葉。把糯米，鹽和雞精粉混合，用大火蒸20分鐘，撒下一半的水，繼續蒸20分鐘，再撒下剩下的水攪勻，蒸多20分鐘或至熟。燒熱油，爆香蔥子，加入糯米飯內混合。

把魚卷放入滾水中煮5分鐘。

把魚卷放入滾水中煮5分鐘。鋪一層糯米飯在玻璃紙上，把魚卷排放中間。用玻璃紙卷起，做成長三角形，再切成1。5”大小。用紫蘇葉和蝦卵裝飾便可。食時配日本醬油。

18 // Recipes

Sushi Zang

壽司棕

This creative fusion of a Singaporean dish

with the traditional zang is simply SHIOK!

19 // Recipes

糯米鹽濃揶漿肉碎炸脆江魚仔洋蔥 － 切絲蔥子蒜頭芭拉煎辣椒乾 － 去籽糖鹽油香蘭葉 － 切成2.5”長

1 公斤

2 茶匙

200 毫升

300 克

120 克

2 粒

10 粒

2 粒

1 寸

20 只

2 湯匙

1 茶匙

5 湯匙

1 kg

2 tsp

200ml

300g

120g

2 big

10

2 cloves

1” cube

20

2 tbsp

1 tsp

5 tbsp

餡料

Heat oil in wok. Fry spice paste till oil floats on surface, add siced

onions and meat, add sat and sugar to taste, cook till mixture is dry.

在鋪了細紗布或香蕉葉的蒸鍋內， 把瀝乾水份的糯米用大火蒸20分鐘，撒下1／2的揶槳拌勻，再蒸20分鐘，再把剩下的揶漿撒下拌勻，繼續蒸20分鐘或至熟。

Filling:

Preparation:

Rice: Line a steamer with muslin cloth or banana leaves, steam rice over high heat for

20 min, spoon 1/2 coconut milk over and mix well, steam for another 20 min, spoon

remaining coconut milk, mix well and steam for further 20 min till rice is cooked.

Fold 2 pieces of bamboo leaves into cone shape, fill 2 tbsp prepared glutinous rice into

cone, add 2 tbsp filling and some ikan bilis, cover with 2 tbsp rice. Wrap up the dump-

ling and secure with raffia string.

Steam over medium heat for 40 min.

餡料做法：

粽子做法：

糯米的預備法：

Ing

red

ient

s glutinous rice

salt

concentrated coconut milk

minced meat

fried ikan bilis

finely sliced onions

shallots

garlic

shrimp paste

dried chilies - soaked, seeded

sugar

salt

cooking oil

pandan leaves - 2.5” pieces

bamboo leaves

raffia string

燒熱油， 把香料糊炒至油浮起，加洋蔥絲和肉碎，鹽和調味料，炒至乾。

把2片葉子卷成圓錐形，倒入2湯匙米，2湯匙餡料，江魚仔，再倒入2湯匙米，用2片香蘭葉蓋在表面，包好紮緊。用中火蒸40分鐘即可。

Nasi Lemak Zang!

參芭揶漿棕

20 // Recipes

A refreshing dessert zang to complete your

rice dumpling feast!

21 // Recipes

22 // Recipes

蒟篛粉檸檬酸糖水新鮮草莓奇異果黑葡萄竹葉 繩子

10 克

1／3 茶匙

200 克

850 毫升

10g

1/3 tsp

200g

Crystal Fruit Zang!冰心水果棕

餡料

Wash and wipe dry fruits, slice kiwi into wedges.

把850毫升水倒入鍋內煮滾， 把蒟篛粉和糖渾合，倒入滾水內迅速攪勻約5分鐘， 加入檸檬酸混合。熄火。攪至濃稠狀。

洗淨，抹干水果，把奇異果切片。

把葉子的一端卷成圓錐形，用牙簽固定，置放玻璃杯內。 把遮喱料倒入填3／4滿， 摆入水果，再用遮喱填滿，同杯一起置冰箱讓遮喱粽子凝固，包好，用繩子扎緊。

放冰箱， 冷食。

Filling:

Preparation:

Jelly: Boil water in saucepan, mix konnyaku powder and sugar together, pour into boiling

water, stir for 3 min, add in citric acid and mix well, remove from fire and stir till cooled.

Fold one end of bamboo leaf into cone, secure into shape with a toothpick, stand each-

cone in a glass, fill cone with cooled konnyaku mixture, drop in fruit, top up cone with

more konnyaku mixture.

Leave to set in fridge, (dumpling and glass) wrap up and secure with string. Chill in

fridge, serve cold.

餡料做法：

粽子做法：

蒟篛做法：

Ing

red

ient

s konnyaku powder

citric acid

sugar

water

fresh strawberries

kiwi fruit

black grapes

bamboo leaves

raffia string

References

Jamie Jong (2007)

Rice dumplings comes in various shapes and different taste. Selangor, One Publisher.

Yan Liao (2006)

Food and festivals of China. The History and Culture of China. Philadelphia, Mason Crest Publishers.

Nina Simonds, Leslie Swartz & The Children’s Museum, Boston (2002)

Moonbeams, dumplings & dragon boats. Orlando, Gulliver Books Harcourt Inc.

Peng Yuyun (2005)

The flavours of rice dumplings (videorecording). Singapore, Xin ge mei ti.

9 781565 924796

5 4 4 9 5

9 781565 92479 6

5449 5ISBN 978-1-56592-479-6