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

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

  1. Prepare Rice (Overnight)

    • Soak rice (separately) for at least 4 hours overnight. 
    • Drain water after 4 hours/overnight.


  2. 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.


  3. 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


  4. 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


  5. 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.


  6. 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.

Plate and Serve!

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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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