Blue Butterfly Pea Sticky Rice Dumplings
Impress your loved one with this one-of-a-kind gorgeous Blue Butterfly Sticky Rice Dumplings! Zongzi or glutinous rice dumplings is a traditional food for celebrating the Duanwu festival also known as Dragon Boat Festival. This chewy aromatic & flavorsome treat is a combination of sticky rice with a sweet filling wrapped in bamboo leaves. Make it even more fun and unforgettable with this gorgeous, rich blue hue with Suncore Foods® Blue Butterfly Pea Supercolor Powder! Celebrate every day with delicious food. Savor the flavor!
Make 6-8 Zongzi:
12-16 dried bamboo leaves
16 @ 60 cm twine
450g sweet glutinous rice
1 tbsp Suncore Foods® Blue Butterfly Pea Supercolor Powder
Water (enough to soak the rice)
1 tsp Suncore Foods® Rose Salt
11/2 tsp mushroom bouillon
1 tbsp of oil
3 garlic minced
300g fatty pork belly (skin off)
2.5 tbsp sweet soya sauce
1.5 tbsp soy sauce
1 tsp of five-spice powder
1 tbsp of Shaoxing wine
1/4 tsp white pepper
4 garlic minced
1.5 tsp of oyster sauce
2-3 tbsp of dried shrimps, soaked in water for 30 minutes
1/4 cup of boiled peanuts
6-8 egg salted egg yolks
6-8 medium-size dry shiitake mushrooms, soaked in water for 30 minutes
1. Cut the pork belly into 1-11/2 inch chunks.
2. Marinate with sweet soy sauce, soy sauce, five-spice powder, Shaoxing wine, white pepper, garlic and oyster sauce for 2-3 hours.
3. In a pan, cook the marinated pork on low medium heat until the pork is cooked through.
4. Boil the bamboo leaves in boiling water for 15 minutes to rehydrate and sanitize. Pick the nice and perfect leaves for wrapping. Clean and wipe, cut the stiff end then set aside.
5. Wash the glutinous rice under cold water and rinse it 2-3 times until the water runs clear. Soak the rice with 2-3 inches of water, and add Suncore Foods® Blue Butterfly Pea Supercolor Powder. Let it sit for 3-4 hours until the rice picks up the blue color. Remove excess water. Heat some oil and saute garlic in a pan, then add rice, mushroom bouillon, and salt. Combine well, and cook for 2-3 minutes until the rice is a little sticky. Remove from heat and let it cool down before wrapping.
6. Wrapping the Zongzi — Take two good leaves that have no holes/ tears. Cut off 1” from the stiff end.Face the shiny sides up with the wider base sides facing away from each other. There should be 3-4” of individual leaves sticking out beyond the overlap on each side. A third of the way from the bottom of the strip, pinch the side opposite from you and fold it into a cone shape, with the leaf sticking out from one end. Hold the cone using one hand. Add 2-3 tablespoons of rice to the cone, and press it up against the sides to create a well in the center. Add some shrimp, peanuts, whole egg yolk, and fatty pork belly. Add some fat/ sauce from the pork belly then cover it with 2 tablespoons of rice. Press evenly to compact the zongzi. Use your left hand to hold the cone, and pinch your thumb and index finger to make a slight indentation on the cone Then use the right hand ( thumb and index finger) to fold the leaf on top of the rice. Press both hands and turn the cone up. Keep your right hand steady and shape the cone to a perfect triangle using your left hand as a guide, tightening your thumb and index finger to create the third triangle point. Once you have a good shape, use your right hands ( thumb and index fingers to fold the side flaps up to secure the sides of the cone. Shape the flaps into the triangle and wrap the leftover leaf tail around tightly to seal it. Wrap the zongzi using a piece of twine, making sure to tighten the loose area.
7. Cook the zongzi in a pressure cooker, submerged in water for 40-45 minutes or in a regular pot for 2-2.5 hr. Let it cool down before serving. Enjoy!