Sprouted Sweet brown rice Zongzi 100% whole grain 全谷物粽子
Eat Whole 2 Thrive @EatWhole2Thrive
Zongzi is typically made with refined white sweet rice and are not very easy to digest. I replace refined white rice with sprouted short grain brown rice and short grain sweet brown rice at 1:1 in ratio. My stuffing is also very simple, a big jujube and 1/4 medjoor date place in the middle.
It tastes just as good as classical Zongzi and with more nutritional value.
Sprouted Sweet brown rice Zongzi 100% whole grain 全谷物粽子
Zongzi is typically made with refined white sweet rice and are not very easy to digest. I replace refined white rice with sprouted short grain brown rice and short grain sweet brown rice at 1:1 in ratio. My stuffing is also very simple, a big jujube and 1/4 medjoor date place in the middle.
It tastes just as good as classical Zongzi and with more nutritional value.
Cooking Instructions
- 1
Soak mixed brown rice in water for at least 3 days. Change water twice daily.
- 2
Soak 16 bamboo leaves in cold water overnight or 8 hours.
- 3
Rinse and drain off water. Make one Zongzi using 2 leaves and place some rice in first, then a jujube and 1/4 medjoor date, then cover with a layer of rice. Wrap it into a 4 corner shape. Tie it with cotton twines.
- 4
Cook them in cold water with a heavy weight on top to prevent floating. Simmer for at least 2 hours. Serve hot or room temperature.
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Craving for delicious foods drives me to be creative in my kitchen all the time. Thanks to my intolerance of all refine foods such as white flour, white rice and sugar, transition to use whole grains through sourdough fermentation, soaking and sprouting seeds has opened a whole new world to me! All my recipes share the same principle of low fat/oil, almost no added sugar/honey, whole grains and as much fermentation Incorporated as possible to unlock its nutritional value and plus lots of made ahead secret ingredients that I've learned over the years. In my pantry, you'll always found stocks of ancient grains (spelt, kamut, millet), brown rice in various varieties, jars of dry beans in multiple color and shapes. Kimchi made with all kinds of seasonal veggies in my fridge and homemade stocks in my freezer all the time. Join me on this journey eat whole 2 thrive!
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