粽子 (zongzi)

aka lotus leaf -wrapped goodness

zongzi is meant to be eaten during the duanwu festival (端午节), which is the fifth day of the fifth month of the year by the lunar calendar. there’s an elaborate story behind it too. i was going to try to rehash it but figured wikipedia would do a better job than me. so here it is http://en.wikipedia.org/wiki/Duanwu_Festival

my mom made two kinds, savory and sweet. all zongzi is made with glutinous rice stuffed tightly into a little triangular cup made w/lotus leaves, then wrapped up w/more lotus leaves and tied w/strings, then steamed. glutinous rice is much stickier than regular rice and helps hold the zongzi together.

the savory kind she made had pork fillings (pork marinated in soy sauce and other spices), so the zongzi took on a brownish color from the soy sauce. the sweet kind had red beans mixed in w/the rice. and you dip it in sugar when you eat it.

i was gonna take pictures of my mom making the zongzi, coz it actually looks really cool. but i didnt get up early enough…

location: home home home carmel, IN

粽子 zongzi fresh out of the steam pot

肉粽 pork-filled zongzi

pork filling

赤豆粽 red bean-filled zongzi

inside of a red bean filled zongzi

pork-filled zongzi gone

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