Fujian Rice Dumpling 福建肉粽子
There are many types of fillings you can add. Really comes down to personal preference. Some common ones, other than the ones in this recipe are: soy beans, peanuts, mung beans, dried oysters, abalone and dried shrimp. You can wrap it many different ways. The way I do it is called the 4-pointed Zhongzi 四角粽子 (sì jiǎo zòng zi). But all you really need to make sure of is that your filling doesn’t fall out. Wrapping is the most difficult part of this recipe. But you can always just wrap it in a rectangular shape as a worst case scenario. It will still taste awesome! If you’re new at this, I suggest that you get extra leaves and enough string. This way, you can pick the leaves that are wide, long and have no holes.
View RecipePumpkin Ang Ku Kueh with Chestnut Paste Filling 甘栗馅金瓜红龟粿
These pumpkin ang ku kueh filled with chestnut paste has a mild earthy sweet aroma and makes a perfect gluten-free, refined sugar-free, vegan-friendly snack.
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