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Ingredients
- Serves 5 people
180 g glutinous rice
70 g basmati rice
250 g beef chunks
1 inch ginger
1 inch galangal
3 links red chili
1 bird’s eye chili
¼ tsp of turmeric
¼ tsp of cardamom/cardamom powder
1 stalk of lemongrass
1 ½ cups of coconut milk
7 cloves garlic
dark soy sauce
soy sauce
oyster sauce
dark sweet soy sauce
shallots
suagar
16 pcs dried bamboo leaves
1 ball of natural-fiber string
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Recipe Courtesy of
Asian Food Network
Asian Food Network
Beef Rendang Zongzi
You know beef rendang –the wonderfully intense braised beef dish from Indonesia. It’s now tucked into a Chinese rice dumpling with a pocket of familiar herby rendang flavors of ginger, galangal, chili padi, creamy coconut milk and earthy, curried turmeric powder. The rice too, is slightly different this time-a mix of classic chewy glutinous rice and long-grain basmati rice for that perfect rendang-stew finish.
- Hard
- 30 min
- 180 min
- 30 min
- 6 steps
- 20 Ingredients
- Hard
- 6 steps
- 20 Ingredients
- 30 min
- 180 min
- 30 min
Instructions
-
Prepare Rice (Overnight)
- Soak rice (separately) for at least 4 hours overnight.
- Drain water after 4 hours/overnight.
-
Preparation of filling
- Cut 250 g of beef chunks into small pieces.
- Deseed and cut red chili
- Peel two shallots, keep whole.
- Clean 1 inch of ginger and galangal.
- Bruise of 1 stalk of lemongrass
- Peel 7 cloves of garlic, finely chop 5. ●Prepare 1 ¼ cup of coconut milk
- Prepare bird’s eye chili, 1 tablespoon of salt, ¼ teaspoon of turmeric, ¼ teaspoon of ground cardamom.
-
Cooking Dumpling Filling
- Preheat a non-stick pan, add 2 tablespoon of vegetable oil and add in the paste. Fry for 3-4 minutes until fragrant.
- Add beef chunks over medium heat for another 3-4 minutes.
- Pour in 1¼ cup of coconut milk. Stir well and cook under medium heat. Add in 1 stalk of bruised lemongrass. Add 1 cup of water using the coconut milk cup to use up remnants of the coconut milk, and to loosen up the mixture.
- Cook in medium heat for 5 minutes and stir in 1 tablespoon of soy sauce and 1 teaspoon of sugar.
- Mix well and let sit over medium heat until it thickens up. Season with salt and pepper to your preference and let cool.
![Cooking Dumpling Filling]( "Cooking Dumpling Filling")
-
Cook seasoned rice
- Using a blender or food processor, blend 3 deseeded red chilies, 2 shallots, 2 garlic cloves, 1 inch of ginger and galangal, and bird’s eye chili. Add 2 tablespoons of vegetable oil, 1 teaspoon of salt, ¼ teaspoon of turmeric and ¼ teaspoon of cardamom. Blend till it becomes paste-like.
- Preheat a non-stick pan, add vegetable oil and stir fry chopped garlic till fragrant. Add in basmati and glutinous rice along with 1 tablespoon of dark soy sauce, soy sauce, oyster sauce and 1 teaspoon of dark sweet soy sauce. Stir till rice soaks up all theflavour and removes from heat when it turns slightly sticky. Let cool.
![Cook seasoned rice]( "Cook seasoned rice")
-
Shaping Dumpling
- Using 2 clean leaves (soaked in water and wiped dry with a clean cloth) to form a cone shape, make sure that the smoothside of the leaves are facing inwards.
- Fold leaves into cone shape.
- Fill 2 tablespoons of seasoned rice and use the back of the spoon to pack it in, creating an indentation in the middle.
- Add in chunks of beef into the cone.
- Top again with sticky rice, filling up ¾ of the cone. Use the back of the spoon to pack it all in so that it remains tightly within the leaves.
-
Folding Dumpling + Boiling
- Fold in the side fully and you will get a triangular shape. Fold along the shape and allow the ends to be tied up by a natural fiber string.
- In a large boiling pot of water add 1 tablespoon of salt. ●Place dumplings in the pot. Cover and lower heat to simmer for 2-2.5 hours. (Longer hours for bigger dumplings)
- After that, remove from the pot. A good indication of a cooked dumpling is when the rice does not stick to the leaves, and doesn’t fall apart when opened.
Plate and Serve!
Cool for 24 hours before consuming.
Ingredients
- Serves 5 people
-
180 g glutinous rice
-
70 g basmati rice
-
250 g beef chunks
-
1 inch ginger
-
1 inch galangal
-
3 links red chili
-
1 bird’s eye chili
-
¼ tsp of turmeric
-
¼ tsp of cardamom/cardamom powder
-
1 stalk of lemongrass
-
1 ½ cups of coconut milk
-
7 cloves garlic
-
dark soy sauce
-
soy sauce
-
oyster sauce
-
dark sweet soy sauce
-
shallots
-
suagar
-
16 pcs dried bamboo leaves
-
1 ball of natural-fiber string
Nutrition
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