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Method :
1. Mix
ingredient (1) well. Add boiling water to the mixture little by little.
Stir while adding water.
2. Soak dried
turnip shreds in water for 10 minutes. Squeeze dry. Cut pork into large
cubes. Soak dried baby shrimps in water for 20 minutes. Drain.
3. Put oil in
frying pan. Stir-fry chopped red scallion bulbs for a few seconds. Add
dried baby shrimps, pork cubes and dried turnip shreds and stir-fry. Add
seasonings as stir-frying. (Mix seasonings well in advance.) Stir-fry for
3 minutes. Remove. This is the filling.
4. Brush oil
evenly on the inner side of bamboo leaves. Fold it up. Put 1.5 tbsp of the
rice powder paste in the bottom. Put 1 tbsp of the filling on top. Cover
with 1.5 tbsp of rice powder paste. Wrap it up to make tsung-tzu (zongzi).
Put in steamer. Steam for 40 minutes. (Remember to remove the cover once
every 10 minutes, or tsung-tzu will split open.)
Note:
- Mustard
greens, pumpkin, spinach, carrot, etc. can all be used as ingredients.
- You can also
use 21 ounces of glutinous rice, 2 ounces of flour and some water to
replace the rice powder.
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