Cantonese Zong zi

It is Duan Wu Jie. Everyone is making Zong Zi. During COVID-19, everyone is staying at home, so everyone is actually cooking.

During Duan Wu Jie, you can buy zong zi from NTUC and other restaurants.

You may want to know who teaches me one, or you may say 不可能,the recipes is modified from references.

There are references.


400 g pork (usually 500g)

2 teaspoon five spices powder 

1 1/2 teaspoon salt

1/2 teaspoon sugar 

Some ground white pepper 

1 tablespoon shaoxing wine


8 pieces dried mushrooms 

1/2 teaspoon salt 

1/2 teaspoon sugar 

Glutinous Rice

1.2 kg Glutinous rice

2 teaspoon salt

2 teaspoon sugar 

2 teaspoon light soya sauce oil

Mung Beans

600 g mung beans or 4 tablespoon black beans or green beans or red… 

1 tablespoon salt 

2 teaspoon sugar 

10 home made salted egg yolk, cut to half optional 

2 pieces la lou

10 chestnuts cut to half optional 

20 dry oyster

20 g dry shrimp 

60 pieces bamboo leaves

Prepare the ingredients 

Cut pork into dices and pieces. Marinate pork overnight 

Soak mushrooms

soak and rehydrate oyster for 1 hour

soak glutinous rice overnight

soak mung beans for at least one hour, 

stir fry glutinous rice combined with seasoning and put in plate

stir fry mung beans, combined with seasonings and put in plate

stir fry dry shrimp combined with seasonings and put in plate

stir fry dried oyster combined with seasonings and put in plate

Prepare the leaves

place leaves in pot and put water

place bowl on top of leaves

add 1 tablespoon of oil and bring it to boil

Boil at low heat for 1/2 hour

Remove and soak leaves overnight

You will get the following:

Wrap Bak Chang and Zong Zi

Make into cone. Refer to Reference

Put rice (a few)

Put in fillings

Put rice



Fold and tie. Refer to Reference

Boiling on stove

Bring large pot of water to boil

Add 1/2 teaspoon salt

Place bak chang in large pot

Bring it back to boil

Cover and lower heat and heat for 2 1/2 hours

If it does not fall from leaves, ot is done.


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