I like the detailed and slow enough demostration, it's the first time I saw the Zongzi maiking in vedio, and I never knew how was it made in the past, as I always buy it from the resturanunt /shop. Only thing is the Cantonees styles we always use Green beans ( or Mung's beans), never come across to Bleak eye peas, surely it tastes not much different. Thank you for the well made educational vedio.
Omg... Many videos showing an ordinary or regular wrapping technique. I am lucky that i found your video!. I love to eat zhongzhi and can finish 2 at once 😅. I made by my self because i don't feel satisfied with the size out there. It turned my Zhong zhi burst snd spread out because i push to much to fit more filling 😢. Thank you for the tutorial. Earm regards from Indonesia. Wish you and your mother well. Can't wait for Zhong zhi festival this year. Bless you 🙏
If you don't want it to stick to the leaves you can coat the bamboo leaves in abit of oil before you wrap them. That should help it not stick. We’re not 100% sure on this but it could be the type of bamboo leaves - some naturally have more of a layer that helps prevent the rice from sticking. It could also be the amount of oil used to fry/cook the ingredients help it from sticking to the bamboo leaves. Our mum glazes the rice with sesame oil at the end for fragrance and taste, but it also helps with the rice not sticking to the bamboo leaves. For ours, sometimes we do find a bit of the rice sticking to the bamboo leaves when we unfurl them to eat. However, they usually form and hold shape quite well without sticking to the bamboo leaves. Hope this helps 🙏
@@honestfoodtalksthe appearance is look the same especially the ingredients and the leaves that you used bamboo leaves. And you can buy only that in Chinatown in Manila or also known as "Binondo".
