Video is in Cantonese.
As per request - I have been looking for more Joong Wrapping Techniques - this is a 5 pointed shape like a pyramid. This style (shape and filling) is typical in South China, Guangdong I believe. They tend to include split yellow mung beans (I think that's what they are?), a piece of fatty belly pork (sometimes seasoned with 5-spice) and some salted duck egg yolk. The video must be a deluxe version as the lady has added dried shrimps and scallop!
This shape is similar to my mum's pillow-shaped joong except mum doesn't use two leaves twisted to make her base. Mum's method is one leaf laid flat in palm of your hand, soaked (plain) glutinous rice spread in a thin and even layer, goodies (meaty fillings) laid on top, add sprinkling of chopped shallot, crushed roasted peanuts (if you wish- very tasty this way!) then finally a top layer of rice. Bring the ends of the leaf to overlap in the centre. First the top leaf, (hold down end with thumb) then fold bottom leaf up (again hold under thumb). Next step is to get a small thin leaf to wrap the sides (just like lady in video) one leaf per side (left and right). Then mum wraps joong with string. She hold the loose end between her teeth then wraps the joong round and round the length of the joong to hold goodies in.
As per request - I have been looking for more Joong Wrapping Techniques - this is a 5 pointed shape like a pyramid. This style (shape and filling) is typical in South China, Guangdong I believe. They tend to include split yellow mung beans (I think that's what they are?), a piece of fatty belly pork (sometimes seasoned with 5-spice) and some salted duck egg yolk. The video must be a deluxe version as the lady has added dried shrimps and scallop!
This shape is similar to my mum's pillow-shaped joong except mum doesn't use two leaves twisted to make her base. Mum's method is one leaf laid flat in palm of your hand, soaked (plain) glutinous rice spread in a thin and even layer, goodies (meaty fillings) laid on top, add sprinkling of chopped shallot, crushed roasted peanuts (if you wish- very tasty this way!) then finally a top layer of rice. Bring the ends of the leaf to overlap in the centre. First the top leaf, (hold down end with thumb) then fold bottom leaf up (again hold under thumb). Next step is to get a small thin leaf to wrap the sides (just like lady in video) one leaf per side (left and right). Then mum wraps joong with string. She hold the loose end between her teeth then wraps the joong round and round the length of the joong to hold goodies in.
Lynne...great post ! I must try making joong one of these days :)
ReplyDeleteHugs,
Elin
:D Thank you Elin and please do! Would love to see what you put in as your fillings!
DeleteI have made these twice, I think way back in 2007 and 2008. >.<
I should try making them again - maybe NEXT Dragon Boat festival :p