My husband isn't a big fan of baked bananas, but from time to time I still try to make desserts with them if I have some overripe bananas at home. I made a banana chocolate chip cake before and it tasted really good. This time I wanted to incorporate even more chocolate into the batter, so I made these banana brownies. I was worried about skipping the egg, as typically I make cakes with eggs and have no experience using other ingredients to bind the cake together. The brownie is fudgy and has a mild banana aroma. I think they taste delicious.
Ingredients:
- 100g semi-sweet chocolate chips, melted
- 70g oil
- 80g brown sugar
- 1 large egg
- 120g overripe banana, mashed
- 40g cocoa powder
- 80g flour
- 60g chopped walnuts, divided
Instructions:
1. Preheat your oven to 200°C (392°F). Line a 6-inch baking pan with parchment paper.
2. In a large bowl, mash the banana until smooth.
3. Melt the chocolate chips, let it cool slightly.
4. Add the melted chocolate, oil, egg and brown sugar to the mashed banana. Mix until well combined.
5. Sift the cocoa powder and flour into the wet mixture. Stir gently until just combined.
6. Fold in half of the chopped walnuts into the batter.
7. Pour the batter into the prepared baking pan and spread it evenly.
8. Sprinkle the remaining chopped walnuts on top of the batter.
9. Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the brownies to cool in the pan before slicing them into squares.
Baozi (包子), also known as Chinese steamed buns, are a type of filled bun or bread-like dumpling in various Chinese cuisines. They are a popular breakfast item and can be found in dim sum restaurants, street food stalls, and home kitchens. Baozi can be filled with a variety of ingredients, including meats, vegetables, and sweet fillings.
Ingredients (10 buns)
For the Dough:
- 4g active dry yeast
- 5g granulated sugar
- 175 ml lukewarm water
- 290 g bread flour
For the Filling:
- 100 g cabbage, minced
- 50g onion, chopped
- 50g carrot, grated
- 1.5 scallions, finely chopped
- 300 g ground pork
- 10 g ginger, minced
- 1/2 tbsp dark soy sauce
- 1/2 tbsp oyster sauce
- 1/2 tsp sugar
- 1/2 tsp white pepper
- 1 tsp sesame oil
- 1 tsp cornstarch
Instructions:
To Make the Dough:
1. In a large mixing bowl or mixer with a dough hook attachment add flour, yeast, sugar and water.
2. Knead for about 10-15 minutes. The dough should be soft, not sticky and not too firm.
3. Once the dough is even and smooth, form it into a ball. Cover it with a kitchen towel and let it proof for one hour in a warm place.
To Make the Filling:
1. Prepare your vegetables - grate carrot, chop cabbage, onion and spring onion.
2. Add half teaspoon of salt and let it sit for 5-10 minutes to release the juices.
3. Drain the vegetables.
4. Add in the rest of filling ingredients and mix to combine.
5. Store in the fridge until ready to use.
To Assemble the Baozi (Buns):
1. After the dough has finished proofing, turn it out onto a clean surface dusted with flour. Knead for 2 minutes to get rid of any air pockets. Weigh and divide the dough into 10 equal pieces (each should weigh about 48g).
2. Take each dough ball, and with a rolling pin, roll it from without actually rolling the center of the dough. The goal is to flatten the dough into a round circle with a thinner edge and thicker center. The difference in thickness should be about 1:2.
3. Add spoonful of filling to the center. You can divide the filling into 10 portions beforehand.
4. The buns are folded with one hand holding the skin and filling, and the other hand pleating the edges of the dough disk like an accordion. As you fold, the goal is to make it all the way around the circle, until you’ve sealed it at the top.
5. Lay the buns on a small piece of parchment paper and put it directly on your steaming rack. Repeat until all are assembled.
I didn't have steaming basket so I placed them on a plate lined with parchment paper.
6. Cover with kitchen towel and let the buns proof for another 15 minutes before steaming.
To Steam:
1. With the buns in the steamer, start with cold water and steam for about 20-25 minutes.
2. Turn off the heat, and keep the lid on. Let the buns “rest” for 5 minutes before opening the lid, so they won't collapse.
Taiwanese sesame oil chicken soup, known as "máyóu jī" (麻油雞), is a traditional Taiwanese dish celebrated for its warming and nourishing qualities. It typically features chicken pieces simmered in a fragrant broth made with sesame oil, rice wine, and ginger. The soup is known for its rich, aromatic flavor, combining the nuttiness of sesame oil with the heat of ginger and the depth of rice wine. Often enjoyed during colder months or as a postpartum recovery food, it is both comforting and invigorating.
Ingredients:
- 600-700g chicken meat
- 20ml black sesame oil
- 40g ginger, with skin on, cut into thick slices
- 150 ml rice wine (mijiu)
- 10 grams sugar
- 500ml water
- Salt, to taste
- 1 scallion, julienned
- 15g goji berries
Instructions:
1. Prepare the Chicken:
- Rinse the chicken legs thoroughly under cold water and pat dry with paper towels.
2. Cook the Ginger:
- Heat a wok or a thick-bottomed pot over high heat until it starts to smoke slightly.
- Turn the heat down to medium, wait a couple of seconds, and then add the black sesame oil along with the sliced ginger.
- Cook for about 2 minutes until the ginger is fragrant and slightly caramelized.
3. Sear the Chicken:
- Turn the heat back up to high.
- Add the chicken legs to the wok or pot, searing them in batches if necessary to avoid overcrowding. Brown the chicken on all sides.
4. Add Liquid and Simmer:
- Once the chicken legs are browned, reduce the heat to medium. Add the rock sugar, and water to the pot.
- Cover the pot and let it simmer over medium heat for 30 minutes. The soup should be bubbling gently but not boiling. This will cook the chicken thoroughly and intensify the flavor of the soup without reducing the liquid too much.
5. Finish and Serve:
- After 30 minutes, check if the chicken legs are tender. If not, simmer for a few more minutes until they are.
- Add goji berries with alcohol, cook for 5 more minutes.
- Season the soup with salt to taste and more dark sesame oil.
Korean marinated eggs, also known as "Mayak Gyeran" (마약계란), are a popular side dish or snack in Korean cuisine. "Mayak" means "drug" in Korean, and the name is a playful reference to how addictive these eggs are due to their delicious flavor.
Typically, the eggs are cooked until the yolks are just set but still slightly soft (jammy eggs) and kept in a marinate.
The marinated eggs can be served as a side dish with rice, added to ramen, or enjoyed on their own.
These marinated eggs are known for their rich, umami flavor and the delightful combination of the soy-based marinade with the creamy texture of the yolk. They are often found in Korean households and can be a great addition to various meals.
Ingredients:
- 6 eggs
- 30g white vinegar
- 120ml soy sauce
- 120ml water
- 80g brown sugar or honey
- 4 garlic cloves, chopped
- 40g yellow onions, chopped
- 4 scallions, chopped:
- 1 jalapeno, chopped (optional)
- 1 red chili, chopped (optional)
- 1-2 Thai chilis, chopped (optional, for extra heat)
- 1 tbsp toasted sesame seeds:
- Sesame oil (for garnish)
Instructions
1. Boil the Eggs:
- Add enough water to a pot to cover all the eggs. Bring the pot of water to a boil.
- Add the vinegar to the boiling water, then gently drop in the eggs. Boil the eggs for 6 minutes for soft-boiled eggs.
- After 6 minutes, remove the eggs from the pot and transfer them to an ice bath. Let the eggs cool completely for about 5 minutes in the ice bath.
2. Make the Marinade:
- In an airtight glass container, combine the chopped garlic, scallions, onions, peppers, soy sauce, honey or sugar, water, and sesame seeds.
- Stir all the ingredients together with a spoon.
3. Marinate the Eggs:
- Gently crack and peel all the cooled eggs. Place the peeled eggs into the marinade.
- Cover the container with a lid and let the eggs marinate for at least 6 hours in the fridge. Overnight marination is best for optimal flavor.
4. Serve:
- Serve the marinated eggs with a bowl of warm rice, a drizzle of sesame oil, and some of the marinade sauce.
Hujiaobing (胡椒餅), also known as pepper buns, are a popular street food snack originating from Taiwan. They are a type of stuffed pastry made from dough and filled with a mixture of ground pork, scallions, soy sauce, sugar, and white pepper, giving them a distinctive peppery flavor. The dough is usually made from flour and water, creating a bread-like outer layer that becomes crispy after baking.
Hujiaobing are typically baked in a traditional clay oven, which gives them a unique texture and flavor. The buns are stuck to the walls of the oven, similar to how naan is cooked, and are baked until the exterior becomes golden brown and crispy while the inside remains juicy and flavorful.
These buns are especially popular at night markets in Taiwan, where vendors often prepare and bake them on the spot, attracting customers with their enticing aroma and delicious taste.
Ingredients:
Buns:
- 270 g bread flour
- 5g instant yeast or active dry yeast
- ½ tsp salt
- 1 tbsp sugar
- 15 g oil
- 170 ml warm water
Filling:
- 250 g ground pork (with some fat)
- 1 tsp ground black pepper
- ½ tsp ground white pepper
- ¼ tsp ground Szechuan peppercorns
- ½ tsp salt
- 2 tbsp soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tsp cornstarch
- 120 g green onion (about 7 large stalks), finely chopped
Glaze:
- 1 tsp honey + 1 tsp water
Garnish:
- white sesame seeds
Instructions
1. Prepare the Filling:
- In a large mixing bowl, combine all the filling ingredients.
- Cover the bowl and refrigerate until ready to use.
2. Prepare the Dough:
- In a mixing bowl, whisk together the flour, sugar, salt, and yeast.
- Add oil and warm water.
- Use a stand mixer with the dough hook attachment to knead the dough until smooth and not sticky.
- Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.
3. Wrapping
- Divide the filling into six equal portions.
- Preheat oven to 200°C.
- Flatten the risen dough to remove air and divide it into six equal pieces. Work with one piece at a time, keeping the rest covered.
- Roll into a round circle about 6-7 inches in diameter.
- Place one portion of filling in the center of the dough circle.
- Gather the edges of the dough to pinch and seal. Repeat with remaining dough and filling.
- Place the wrapped buns seam side down on a baking sheet lined with parchment paper.
- Brush the tops of the buns with the honey-water mixture, then gently dip them or sprinkle them with sesame seeds.
4. Baking
- Place the baking sheet in preheated oven.
- Bake for 20 minutes or until the buns are golden brown and the meat filling is cooked through.
- Remove from the oven and transfer the buns to a cooling rack. Serve warm.
Drożdżówki are a popular type of Polish yeast pastry, often enjoyed as a sweet snack or breakfast item. These pastries are made from a rich, sweet yeast dough and typically filled with various ingredients such as fruit preserves, sweet cheese (such as quark), poppy seeds, or a crumble topping. They are often shaped into spirals, buns, or other decorative forms and baked until golden brown. Drożdżówki are beloved for their soft, fluffy texture and delightful fillings, making them a staple in Polish bakeries and homes.
Ingredients:
For the Dough:
- 250g all-purpose flour
- 20g cocoa powder
- 35ml oil
- 8g dried yeast
- 120ml warm milk
- 1 egg (at room temperature)
- 50g sugar
For the Cheese Filling:
- 250g cream cheese
- 1 egg
- 40g sugar
Additionally:
- Melted chocolate
Instructions:
1. Prepare the Dough:
- Combine the flour, sugar, dry yeast, and cocoa powder in a bowl.
- Add the egg, oil and pour in the slightly warm milk.
- Knead the dough until it is soft and elastic.
- Cover the bowl with a kitchen towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
2. Prepare the Filling: In a bowl, combine the cheese, egg, sugar, and vanilla sugar until smooth. Leave for later use.
3. Shaping:
- Once risen, punch down the risen dough and knead it briefly.
- Divide the dough into 6-9 equal parts and shape each piece into a round bun.
- Place the buns on a baking sheet lined with parchment paper, spacing them well apart.
4. Assemble the Buns:
- Use the bottom of a glass to press an depression into each bun.
- Spoon the cheese mixture into the indentations of each bun.
- Cover the buns and let them rise in a warm place for about 30 minutes, or until they have doubled in size.
7. Bake:
- Preheat the oven to 180°C (350°F).
- Bake the buns for about 15 minutes, or until golden brown.
- Remove the buns from the oven and let them cool on a wire rack.
- Optionally decorate with melted chocolate or icing.
Kopytka are a type of Polish dumpling made from mashed potatoes, flour, and eggs. Their name means "little hooves" in Polish, which refers to their shape. The dough is rolled into logs, cut into small pieces, and then boiled until they float to the surface. Kopytka are similar to Italian gnocchi and can be served in various ways, such as with butter and breadcrumbs, gravy, or as a side dish to meats and stews. They are a comforting and versatile dish in Polish cuisine.
In this version Kopytka are made of sweet potatoes, a twist to traditional flavour.
Ingredients:
- 500g sweet potatoes
- 120g all-purpose flour
- 55g corn starch
- Salt and pepper to taste
Instructions:
1. Prepare the Sweet Potatoes:
- Peel the sweet potatoes and cut them into chunks.
- Boil the sweet potato chunks in salted water until they are fork-tender, about 15-20 minutes.
- Drain the sweet potatoes and allow them to cool slightly.
2. Make the Doug:
- In a large mixing bowl, mash the cooked sweet potatoes until smooth.
- Add the flour, corn starch, salt, and pepper to the mashed sweet potatoes.
- Mix everything together and knead until a smooth and uniform dough forms.
3. Shape the Dumplings:
- Divide the dough into smaller portions.
- Roll each portion into a long rope, about 2cm in diameter.
- Flatten it with your fingers.
- Use a knife to cut into small diamond-shaped pieces, about 2-3 cm each.
4. Cook the Dumplings:
- Bring a large pot of salted water to a boil.
- Carefully drop the dumplings into the boiling water in batches, stir to prevent sticking to the bottom.
- Cook for about 2-3 minutes from the moment they float to the surface.
- Once done cooking, remove them with a slotted spoon and transfer them to a plate.
5. Serve:
- Serve the sweet potato dumplings with your favorite sauce or sour cream and sugar.
Taiwanese Beef Noodle Soup 牛肉麵 is a hearty dish featuring tender chunks of beef simmered in a rich, flavorful broth with aromatic spices like ginger, garlic, and dried chilies. Served with thick wheat noodles and garnished with fresh herbs and pickled vegetables, it's a beloved comfort food in Taiwanese cuisine, perfect for warming up on chilly days.
Ingredients:
For the soup:
- 400-500g beef
- 1 Carrot
- 1/3 Radish
- 2-3 small tomatoes
- 1/2 onion, quartered
- 1 tbsp oil
- 2-3 slices ginger
- 4-5 cloves garlic
- 2 dried chillies
- 1 tbsp sugar
- 2 tbsp doubanjiang (chili bean paste)
- 2 tbsp soy sauce
- 2 tbsp dark soy sauce
- 15ml rice wine
- 2 bay leaves
- 1/2 teaspoon 5 spice powder
- Water
- Additional: Noodles, Bok choy
Instructions:
1. Prepare Ingredients:
- Start by cutting the beef into smaller pieces.
- Peel and slice the carrot and radish. Cut tomatoes in chunks. Quarter the onion, slice the ginger, and crush the garlic cloves.
2. Sauté Aromatics:
- In a pot or wok, heat the oil over medium-high heat.
- Add the sliced ginger, crushed garlic, bay leaves and dried chillies (if using).
Stir-fry for about 1-2 minutes until fragrant.
3. Sear Beef:
- Add the beef to the pot and stir-fry until it's browned on all sides, approximately 2-3 minutes.
4. Seasoning:
- Add in the sugar, doubanjiang (chili bean paste), 5-spice powder, soy sauce, dark soy sauce, and Shaoxing rice wine.
- Stir well to coat the beef evenly in the seasoning mix.
- Cook for about 2 minutes until the sauce starts to bubble and thicken slightly.
5. Add Vegetables and Liquid:
- Toss in the vegetables.
- Pour in enough water to cover all the ingredients in the pot. Adjust the seasoning according to your taste preference.
6. Simmer:
- Bring the soup to a boil, then reduce the heat to low.
- Cover the pot and let the soup simmer gently for at least 1 hour, stirring occasionally, or until the beef is tender and the flavors have melded together.
7. Serving:
- While the soup is simmering, cook the noodles and bok choy in a separate pot of boiling water. Drain and set aside.
- Ladle the hot beef and vegetable soup over the noodles. Garnish with chopped green onions if desired.
Sernik z rosą, also known as sernik płaczący, is a classic Polish cheesecake, translating to "Golden Dew Cheesecake" or "Teardrop Cheesecake" in English.
It's characterized by golden droplets on top of the cheesecake, which are either called tears or dew.
Making this cheesecake requires a bit of patience, as it is not the simplest version of the cake. The meringue is prepared and topped on the cheesecake base, then baked at a low temperature. Once cooled, golden droplets appear on top.
It's definitely a beautifully looking cake that will be a highlight at every party or family gathering.
Ingredients:
Crust:
- 90g cookies (any type you prefer)
- 15g oil
- 15g water
Cheesecake Filling:
- 250g cream cheese
- 2 eggs + 1 egg yolk
- 30g sugar
Meringue Topping:
- 1 egg white
- 35g sugar
Instructions:
1. Prepare the Crust:
- Crush the cookies into fine crumbs.
- Mix the cookie crumbs with oil and water until well combined.
- Press the mixture into the bottom of a greased or lined cake pan to form the crust.
2. Prepare the Cheesecake Filling:
- In a mixing bowl, beat the cream cheese until smooth and creamy.
- Add the eggs and sugar to the cream cheese, and continue beating until well combined and smooth.
3. Assemble and Bake the Cheesecake:
- Pour the cheesecake filling over the crust.
- Smooth out the top with a spatula.
- Place in the oven and bake at 180 degrees Celsius for about 25-30 minutes.
4. Prepare the Meringue Topping:
- In a clean mixing bowl, beat the egg white until foamy.
- Gradually add the sugar while continuing to beat until stiff peaks form.
- Prepare it about 10 minutes before cheesecake is finishing baking.
- Spread the meringue topping evenly over the cheesecake filling layer.
- Return the assembled cheesecake to the oven and bake at 150°C (300°F) for about 15 minutes.
7. Chill and Serve:
- Once baked, remove the cheesecake from the oven and let it cool to room temperature.
- Chill the cheesecake in the refrigerator for at least a few hours. The dew should appear after a few minutes.
- Once set, slice and serve your delicious golden dew cheesecake.
My second attempt at making zongzi featured a homemade custard filling. I found the custard recipe on a Hong Kong cooking website, but I didn't fully like it. I may need to find a different recipe. I also reduced the sugar in the recipe, and it tasted too bland, so I suggest adding a bit more. The problem with the filling is that it's very dense; I would prefer something more runny, but I had no idea how to achieve that, so I went with the condensed version. Actually, I checked a few recipes, and the ingredients' proportions and texture were similar, so that's probably the way they make it. I'm just not a big fan.
The previous time, I made red bean zongzi using store-bought bean paste, and they were super tasty. I recommend making them (RECIPE HERE).
If you cannot find bamboo leaves but still want to enjoy zongzi, you can make them in a mold. Just remember to grease the mold so they will not stick to it. If you can find the leaves, it's better as they add some extra aroma!
Ingredients:
- 250g sago pearls (small size)
- 30g sugar
- 20g cooking oil
- 300g red bean paste
- Water (enough to soak the sago pearls)
Custard Filling:
2 eggs
50g sugar
120ml milk
30g flour
30g corn starch
35ml oil
Other Supplies:
- 20 bamboo leaves
- Kitchen twine
Instructions:
1. Preparing Custard Filling:
- Blend all ingredients together.
- Pour onto pot or frying pan and cook over low heat constantly stirring. It should take 5-8 minutes, depending on the texture you desire.
- Transfer into bowl, cover with foil wrap and let it cool.
- Divide into 10 even portions, about 30g each.
2. Preparing Bamboo Leaves:
- Place the bamboo leaves in a large bowl or container.
- Cover the leaves with warm water and let them soak for 5-10 minutes. This helps soften the leaves and remove any impurities.
- After soaking, transfer the leaves to a cooking pot.
- Cover the leaves with clean water in the pot.
- Bring the water to a boil over medium-high heat.
- Once boiling, reduce the heat to low and let the leaves simmer for about 15 minutes. This further softens the leaves and ensures they are clean.
- After cooking, keep the leaves in the water until they have cooled down to room temperature.
- Once cooled, use clean water and a mop or cloth to gently clean the leaves, removing any excess dust or residue.
- Rinse each leaf thoroughly under running water and pat them dry with a clean kitchen towel.
3. Soaking the Sago Pearls:
- Place the sago pearls in a large mixing bowl.
- Pour enough water to cover the sago pearls and let them soak for 30 minutes.
- After soaking, drain off the water using a strainer and squeeze out any excess water. Excess water can affect the texture of the zongzi.
4. Mixing Sago Pearls with Other Ingredients:
- Mix the soaked sago pearls with sugar and cooking oil until well combined.
- If desired, add food coloring at this stage and mix thoroughly.
5. Wrapping the Sago Pearls with Bamboo Leaves:
- Stack two bamboo leaves on top of each other and fold them at the middle to create a cone shape.
- Fill the cone with some soaked sago pearls, spreading them towards the sides.
- Place rcustard ball in the center, then cover with more soaked sago pearls, pressing them in tightly with the back of a spoon.
- Fold both sides of the bamboo leaves over the filling, then fold the top over and secure with kitchen twine.
6. Steaming on the Stove:
- Bring water in a steamer to a rolling boil.
- Arrange the wrapped dumplings in the steamer and steam over high heat for 30 minutes.
- Let the dumplings cool for about 10 minutes before removing them from the steamer.
7. Serving:
- Zongzi are best served the next day at room temperature.
- Serve with palm sugar syrup on the side for dipping. Enjoy your homemade zongzi!
This year, for the first time ever, I attempted to make zongzi. Instead of the traditional sticky rice with a usually savory filling, which looked like several hours of work, I made a sweet, novel version of zongzi using sago with sweet fillings.
I must say, they still take plenty of time and practice, as wrapping them was not easy and I didn't fully succeed. I feel like two hands aren't enough for this! Why? I wrapped them, but once I tried to tie them with twine, they loosened up, ending up with the corners opening during steaming and leaking out. Although they didn't look perfect, they still tasted super delicious. I really love them!
The second time, I made custard-filled zongzi (RECIPE HERE). Although they were assembled better with nearly no leakage, I must say I love the red bean filling a lot more. Maybe because it was store-bought, so there was more sugar than in the homemade custard with reduced sugar.
If you cannot find bamboo leaves but still want to enjoy zongzi, you can make them in a mold. Just remember to grease the mold so they will not stick to it. If you can find the leaves, it's better as they add some extra aroma!
Ingredients:
- 250g sago pearls (small size)
- 30g sugar
- 20g cooking oil
- 300g red bean paste
- Water (enough to soak the sago pearls)
Other Supplies:
- 20 bamboo leaves
- Kitchen twine
Instructions:
1. Preparing Bamboo Leaves:
- Place the bamboo leaves in a large bowl or container.
- Cover the leaves with warm water and let them soak for 5-10 minutes. This helps soften the leaves and remove any impurities.
- After soaking, transfer the leaves to a cooking pot.
- Cover the leaves with clean water in the pot.
- Bring the water to a boil over medium-high heat.
- Once boiling, reduce the heat to low and let the leaves simmer for about 15 minutes. This further softens the leaves and ensures they are clean.
- After cooking, keep the leaves in the water until they have cooled down to room temperature.
- Once cooled, use clean water and a mop or cloth to gently clean the leaves, removing any excess dust or residue.
- Rinse each leaf thoroughly under running water and pat them dry with a clean kitchen towel.
2. Soaking the Sago Pearls:
- Place the sago pearls in a large mixing bowl.
- Pour enough water to cover the sago pearls and let them soak for 30 minutes.
- After soaking, drain off the water using a strainer and squeeze out any excess water. Excess water can affect the texture of the zongzi.
3. Preparing bean paste:
- In the meantime, divide the red bean paste into 10 even portions.
- Shape each portion into a small ball.
4. Mixing Sago Pearls with Other Ingredients:
- Mix the soaked sago pearls with sugar and cooking oil until well combined.
- If desired, add food coloring at this stage and mix thoroughly.
5. Wrapping the Sago Pearls with Bamboo Leaves:
- Stack two bamboo leaves on top of each other and fold them at the middle to create a cone shape.
- Fill the cone with some soaked sago pearls, spreading them towards the sides.
- Place red bean paste balls in the center, then cover with more soaked sago pearls, pressing them in tightly with the back of a spoon.
- Fold both sides of the bamboo leaves over the filling, then fold the top over and secure with kitchen twine.
6. Steaming on the Stove:
- Bring water in a steamer to a rolling boil.
- Arrange the wrapped dumplings in the steamer and steam over high heat for 30 minutes.
- Let the dumplings cool for about 10 minutes before removing them from the steamer.
7. Serving:
- Zongzi are best served the next day at room temperature.
- Serve with palm sugar syrup on the side for dipping. Enjoy your homemade zongzi!
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