Comments on: Making zongzi for Dragon Boat Festival

By: ywling98

ywling98 — Fri, 15 Aug 2008 13:42:44 +0000

wow.. another food i long to eat right now hehhe…here in melbourne i seen those made by the vietnamese and it doesn’t look nor taste nice ..

By: keropokman

keropokman — Mon, 16 Jun 2008 01:56:32 +0000

hey, my mum does here a bit to the nyonya style as well. but she does not put in the egg yoke. She adds in some dark soy sauce into the rice, a tiny bit, so when the bakchang’s done, it is a bit dark, the way her kids like it
try again, wrapping it is not hard. once you get it, the rest’s easy peasy. mum makes by the hundreds at a go, and freezes the rest, so we get to eat them anytime of the year.

By: DK

DK — Fri, 13 Jun 2008 09:42:00 +0000

Looked so good. Yum. Wish I could have some of these sweet and savory zongzi now.

By: tommy

tommy — Thu, 12 Jun 2008 08:19:27 +0000

I haven’t had a homemade one for years! And probably won’t in my lifetime now. Sad… My grandma’s Hokkien style and my favourite comes stuffed with chunks of fatty pork, chestnuts and mushrooms! We never had egg yolks in ours though. When I was younger, my friend’s grandma made some and hers had peanuts and egg yolks in addition to the usual ingredients. She said that is Cantonese style. I was into the sweet Nyonya style for when I was about 13 – 14 and then I reverted back to fatty meat. Your mum’s clever to combine the best of both worlds!