Zong zi is something I missed so much during my 4 years life in Japan. It requires special leaves to make the Zong zi aromatic. Not that the leaves are not available in Japan, it's that special mood that is lacking that made me put off the thought of making Zong zi.
There is no excuse for me to skip the celebration this year since my mom is more than happy to have a helping hand. So these were the Zong zi we made...
More than 60 Zong zi...enough for a few days.
This is how it looks like in the inside...
This is Zong zi with meat filling....YUMMY!
4 comments:
Aunty Nana,
You're so mean! Kucing tak boleh makan pulutlah! Can't you make it with normal rice? Jadilah ketupat, kan? purrr....meow!
Hi Cat in Sydney,
Haha...boleh jer buat dengan beras biasa. But cannot guarantee you the taste! hihihi
I adore bakchang. The more fatty and lemak, the better.
Ooohhh Cara, I can see that you are a "meat" person. Yes, they are indeed oishiiii!
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