TJean Recipe
Giant Zongzi
Medium 1 hour Staples Steam Sticky Rice Savoury Pork Sharing Food
About this recipe
A generous savoury zongzi layered with sticky rice, marinated pork and salted egg yolk, all wrapped in fragrant leaves and steamed until tender. Made as one large parcel and sliced to share, it’s a comforting twist on traditional zongzi that’s perfect for family meals or festive gatherings.
Ingredients
Glutinous rice
Marinated pork
Salted egg yolk
Zongzi leaves
Savoury fillings
Instructions
| Stage | Product | Mode | Temperature | Time |
|---|---|---|---|---|
| Steam the giant zongzi | ShellBake S1 12L | Steam | 100°C | 40 min |
01Soak the glutinous rice in advance until the grains are well hydrated, then drain thoroughly before assembling the zongzi.
02Soften and clean the zongzi leaves, then line a round heatproof dish with the leaves, overlapping them so the bottom and sides are completely covered and enough leaf extends beyond the rim for wrapping.
03Spread an even layer of glutinous rice over the bottom of the lined dish and gently level the surface without pressing it too firmly.
04Arrange the salted egg yolk, marinated pork and savoury fillings over the rice, distributing them evenly so each portion will contain some filling after slicing.
05Cover the fillings completely with the remaining glutinous rice and gently level the top.
06Fold the overhanging leaves firmly over the rice to fully enclose the filling. Press the parcel gently into shape and secure the top with a heatproof plate or weight if needed to keep it compact during steaming.
07Place the dish in the ShellBake S1 12L and Steam at 100°C for 40 minutes, until the glutinous rice is fully tender and the pork is cooked through.
08Carefully remove the dish and allow the zongzi to rest briefly. Unwrap the leaves, transfer to a board, cut into portions and serve warm.