How to Wrap Zong Zi (Bak Chang) for Dragon Boat Festival - A Simple Traditional Guide

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2024-06-11updated

How to Wrap Zong Zi (Bak Chang) for Dragon Boat Festival - A Simple Traditional Guide

How to Wrap Zong Zi (Bak Chang) for Dragon Boat Festival - A Simple Traditional Guide
Explore Taiwan

# Interesting culture

# Traditional Chinese Festival

# Get to know Taiwan

Zong Zi (粽子), also known as Bak Chang, are traditional sticky rice dumplings enjoyed during the Dragon Boat Festival. Learning how to wrap these delicious dumplings can be a fun and rewarding experience. Follow this step-by-step guide to make your own Zong Zi/Bak Chang at home.

Materials Needed

Bamboo leaves (竹葉 / zhú yè) Sticky rice (糯米 / nuò mǐ) Chestnuts (栗子 / lì zi) Mushrooms (香菇 / xiāng gū) Braised pork (滷肉 / lǔ ròu) Salted egg yolk (鹹蛋黃 / xián dàn huáng) Kitchen twine (粽繩 / zòng shéng)

Step-by-Step Guide

Step 1: Prepare the Leaves Stack 2 leaves on top of each other. If you have ragged leaves, use another leaf to cover by overlapping them so there won’t be any leakage. Ensure the smooth side of the leaves is facing you. Prepare the Leaves

Step 2: Fold Into a Cone Shape Fold the stacked leaves into a cone shape. Fold Into a Cone Shape

Step 3: Add the First Layer of Rice Fill the cone with about 1 tablespoon of rice. Use the back of the spoon to pack it in and create a slight indentation in the middle for the filling. Add the First Layer of Rice

Step 4: Add Fillings Add chestnuts, mushrooms, Braised pork, and Salted egg yolk into the indentation. Add Fillings

Step 5: Add More Rice Top the fillings with another scoop of rice. Press with the back of the spoon to ensure they are tightly packed.  Add More Rice

Step 6: Fold One Side Down Fold one side of the leaf down over the rice. Fold One Side Down

Step 7: Fold the Opposite Side Down Fold the opposite side down to enclose the rice and fillings.  Fold the Opposite Side Down

Step 8: Fold the Top Over Fold the top of the leaf over the Zong Zi. Step 8: Fold the Top Over

Step 9:Shape the Zong Zi At this point, the Zong Zi should be roughly triangular in shape. Step 9: Shape the Zong Zi

Step 10: Fold the Wings Over Fold the two wings of the leaf over the Zong Zi. Step 10: Fold the Wings Over

Step 11: Manage the Extra Leaf You will have an extra piece of leaf sticking out. Step 11: Manage the Extra Leaf

Step 12: Secure with Kitchen Twine
Use kitchen twine to tie and secure the dumpling. Make sure it is tight enough to hold the shape but not too tight to cut through the leaves. Step 12: Secure with Kitchen Twine Secure with Kitchen Twine and hanging on a pole

Customizing Your Zong Zi (Bak Chang)

You can make your Zong Zi / Bak Chang unique by adding your favorite ingredients. Consider incorporating items like:

Dried shrimp (蝦米 / xiā mǐ): Adds a savory and slightly salty flavor. Red bean paste (紅豆沙 / hóng dòu shā): For a sweet twist, perfect for dessert dumplings. Chinese sausage (臘腸 / là cháng) Feel free to experiment and create a version that suits your taste.

More Tips for Wrapping Zong Zi

__1. Should bamboo leaves be soaked and boiled first? __ Yes, soaking and boiling the bamboo leaves makes the fibers expand, increasing their toughness and reducing the likelihood of tearing. Boiling also helps to kill any remaining bacteria on the leaves.

__2. Can bamboo leaves be reused? __ It is not recommended to reuse bamboo leaves. After cooking, the leaves lose their original fragrance, and the leftover rice or grease on used leaves is difficult to clean.

Background and History of Zong Zi

Zong Zi have been enjoyed for centuries during the Dragon Boat Festival (端午節 / duān wǔ Jié), which commemorates the poet Qu Yuan (屈原 / Qū Yuán). Traditionally, people throw Zong Zi into rivers to feed the fish and keep them from eating Qu Yuan's body after he drowned himself in protest against corruption.

Conclusion

Wrapping Zong Zi/Bak Chang might seem daunting at first, but with practice, you'll get the hang of it. Enjoy making these traditional sticky rice dumplings with family and friends, and savor the rich flavors they bring.

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