Instant Pot ZONGZI 粽子 -- How to Make Cantonese-style Sticky Rice Dumplings FAST

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#Zongzi, or joong as my brother and I called them growing up, are my FAVORITE and for years I have dreamed about making them, but feared the process to be too daunting. I've read that an #InstantPot can cook zongzi in a fraction of the time, so I guess it's time we do this! 💪🏼
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Zongzi Taste Test: • ZONGZI 粽子 Chinese Tama...
Instant Pot Wonders: bit.ly/instantpotplaylist
My recipe was adapted from The Woks of Life's Cantonese Style Zongzi: thewoksoflife.com/zongzi-cant...
Videos I watched to learn how to wrap zongzi:
How to Wrap Zongzi by Karan Chan: • How to Wrap Zongzi
Jiaxing professionals show how to wrap perfect Zongzi: • Jiaxing professionals ...
How to wrap Bak Chang / Zong Zi / Wrapped Glutinous Rice: • How to wrap Bak Chang ...
This video is NOT sponsored. Just finally making a joong! 😁
Cantonese-style Zongzi or Joong
1 package of bamboo leaves
RICE
5 C. glutinous/sweet/sticky rice
2 T. low-sodium soy sauce
2 t. salt
1 t. msg
PORK BELLY
1 lb. pork belly, cut into 1"x 11/2" pieces
2 t. low-sodium soy sauce
1/2 t. sugar
2 t. shaoxing wine
1/2 t. salt
1/2 t. white pepper
1/2 t.
1 t. oil
1/2 C. water, added during cooking
2/3 C. raw Chinese peanuts
3, Chinese sausages, cut into 1/2"x 11/2" pieces
kitchen twine
Instant Pot Duo (Amazon affiliate link): amzn.to/3cfaqWw
Disclaimer:
Some of the above links are Amazon affiliate links and I receive a small commission with each sale at no extra cost to you. Thanks so much for the support. 🙏🏻
'Streets of Wonder,' 'Falling Down,' & 'Triumphant Orchestral 2' are courtesy of epidemicsound.com, and 'Sprightly' from iMovie. You've made it to the end -- welcome! Comment:"Theramins are so cool."

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Опубликовано:

6 май 2020

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Комментарии : 882

@jahnyahxoxo9813 4 года назад

When Emmy said there was a lot of cursing going on I was like Emmy CURSING 😳 NEVER 😦😂

@BlastHeart96 4 года назад

jahnyahxoxo red velvet , Izone , itzy Naw I can definitely see it. It would be freaking adorable to see t. 😆

@momothebug 4 года назад

Emmy swore like a sailor before she had kids. I’ve heard her say “sh*t” once before uncensored but otherwise she’s been pretty careful not to curse, especially since she had her boys.

@vikkil8804 4 года назад

mochi tan really? I gotta go back in her early days of the channel lul

@trinasudduth5158 4 года назад

@@momothebug Mladic are ..[ii ink ou888

@jody024 4 года назад

Cussing is great and should never be held back. I always get mad when videos are censored, even music videos often get censored on YT.

@Zokermanswern 11 месяцев назад

works great. i love that it has stainless steal pot inside ru-vid.comUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and not the one with coating. we used to have a coated pot before, and the coating slowly peels, and i am sure went into the food that we cooked. Absolutely love stainless steel, and will not use a coated product again.This pot has many settings and many buttons, and i need to sit down with a manual to figure out which setting to use. I used the basic functions, and even though i am not technologically skilled, i turned it on and assembled it without any help.Very satisfied with this product overall.

@fireice2037 4 года назад

I love how there's always one of these types of dishes in almost every culture. A rice or other carbohydrate in a dumpling like shape stuffed in a leaf or husk of some kind. Its awsome way to connect other cultures.

@keely_cn8924 4 года назад

And I'm pretty sure we all do that dance Emmy did when we successfully learn how to make it as adults by ourselves for the first time.

@territimmerman140 3 года назад

Tamales are a great family activity and a great meal!

@JohnDoe-wx2oo 3 года назад

Is there a European équivalent of this? I'm struggling to think how we would incorporate leaves in a dish, besides as herbs. They might have done so during the middle ages perhaps?

@venerated 2 года назад

@@JohnDoe-wx2oo stuffed cabbage comes to mind

@JohnDoe-wx2oo 2 года назад

@@venerated i think you eat the cabbage though. Not so with banana leaves used as a way to sort of package a filling

@pleasedontfeedthe6235 4 года назад

Anyone else: triangle Emmy: tetrahedral pyramid

@whitealliance9540 4 года назад

Illuminattt emmy confirmed

@pleasedontfeedthe6235 4 года назад

@@whitealliance9540 🤣🤣🤣

@Parsley96 4 года назад

When I was a kid, I’m 42 now, I can remember an episode of Mr Roger’s Neighborhood where Mr. Rogers and Chef Crockett went to either a Chinese restaurant or a Chinese lady’s home and made these. It was one of my favorite episodes of the show and they put in a sunny orange preserved duck egg yolk and that ingredient always stuck out in my mind!! Love and hugs to you Emmy from Alabama!! Take care!!😘

@MimiYuYu 4 года назад

I have to eat these with the duck egg yolk. It makes my day!

@redfullmoon 4 года назад

I had this exact food this morning 😍

@belaralia 4 года назад

These are a labor of love from our families. My late paternal grandmother made the best Toisanese joong and would make LOTS of these. She'd gift them to everyone. Lovely video! Edit: My mom would sometimes slice them cold then pan fry them to give them some crispiness.

@TheSmokey1523 4 года назад

belaralia Yay Toisan!

@whitealliance9540 4 года назад

Spanish people have something like this too with potatoes and meat.

@fidgetyhuman 4 года назад

I never watch Emmy without a bowl of food because I don’t want to drown in my own saliva 😅

@territimmerman140 3 года назад

I try to make sure VHSbbis I've eaten or eat while watching, but I still end up wanting whatever she's making!!

@InternetFad 4 года назад

This reminds me of something my mom would make, but just a little. It's a puerto rican dish called Pasteles made with masa, banana leaf wrapping, and a pork filling that's decadent and delicious. I miss her and her cooking so much. I love that you're sharing such beautiful cooking with your family and with the world!

@barbarakelly1456 4 года назад

Could you imagine her makes tostones, amarillos, with some mofongo????

@InternetFad 4 года назад

@@barbarakelly1456 that would be incredible! Knowing Emmy it'll be on her list. Pasteles are an undertaking but are absolutely worth it! And mofongo, oh my god she would love it.

@auntlynnie 4 года назад

InternetFad I was TOTALLY thinking of pasteles when I saw this (my ex is from PR, born and raised)!

@territimmerman140 3 года назад

Yum I love them!

@JohnDoe-wx2oo 3 года назад

Looks a tiny bit like tamales.

@mikumiku1142 4 года назад

When Emmy took the first bite, you could see on her face that she was transported back to home and her childhood. Such a cute face. #nostalgia

@thirtyonepigeons9539 4 года назад

Your comment instantly reminded me of that one Ratatouille scene where the slender man tried the Ratatouille and was reminded by his mom's Ratatouille :))

@irishis3 4 года назад

I love the addition of msg. I have used it for years as my ‘secret ingredient’

@JohnDoe-wx2oo 3 года назад

It's cheap too. 60 cents per palm sized bag.

@epicfwend178 4 года назад

Emmy! These remind me of my family's tamales guatemaltecas (Guatemalan tamales, also similar kinds are made throughout Central America) because they're rice based and wrapped in banana leaves! I hope one day you could try them on your channel 💕

@alexarossi7947 4 года назад

It reminded me of them too! The whole process of slow cooking the pork, making the rice, then the whole assembly line...tying those banana leaves can be an adventure! XD What filling do you put in yours?

@Eevee141 4 года назад

Yum those sound lovely

@RyahVbby 4 года назад

Id looove to see her make authentic tamales.

@gunnasintern 2 года назад

same here, Guatemalan (and general Central American) and Filipino tamales are also similar to one another, it’s cool

@peach_bearies 4 года назад

omg i'm so excited!! i just bought an instant pot 3 days ago and sticky rice because i wanted to make suman! it's a filipino coconut milk rice dessert that's wrapped in banana leaf and steamed the dipped in sugar ~ now zongzi?? girllllll

@emmymade 4 года назад

Yay! Have fun experimenting.

@AlbinoAxolotl 4 года назад

Welcome to the club! My mom gave me one for Christmas a couple years ago and I didn't even know what it was. Now it's in my top two pieces of kitchen equipment! I LOVE that thing! Also if you don't have one, look into getting a sous vide. That might be my number one piece of cooking equipment, especially for hot days when I don't want to run the over. It has changed the way I cook, especially pork chops. So moist and tender! It's a fantastic kitchen tool!

@territimmerman140 3 года назад

Yum! I would love to try that!

@landalanda 4 года назад

I ❤️ 粽子 as well! This whole time I thought Emmy is Japanese because she says “Itadakimasu!” before she eats. Now I know she’s Chinese.😅

@huggledemon32 4 года назад

Oh man these look great!- my favourite yum cha dish is “Loh Mai Gai” sticky rice in lotus leaves. Rather similar to this!

@cashewdepressed 4 года назад

Same!!! Both are so yummy

@blackirish781 4 года назад

I have some in my freezer. I'm going to heat it and eat while I watch

@fireflights1977 4 года назад

Since you guys are familiar with this can I ask you what I could substitute for the pork belly? I am not allowed high fat foods because of my bariatric surgery but this sounds so good that I want to try to make it but I have to find a suitable substitute for my health. Any help is appreciated.

@Snake-tz5rg 4 года назад

Living with CRPS and weight loss surgery, you can replace the pork belly with chicken.

@Areyoussors 4 года назад

@@fireflights1977 maybe ground pork that's been cooked into golden brown balls.

@auroraholly 4 года назад

Your personality makes these videos 100% better. Also, I love the variety of things you choose to do/attempt, as well as the history you give while doing so. Very interesting and respectful of other cultures and peoples ☺️

@raulmaldonado6026 4 года назад

It's interesting how many cultures have some variant of filled dumpling thing wrapped in some kind of leaf!

@lifeafterlab 4 года назад

Try to cook it in Coconut Milk, eat with curry!

@aracelipolendosandoval6767 4 года назад

Yes! Tamales!

@darkknight8222 4 года назад

I know right!! I would like emmy try our dumpling wrapped in grape leaves It soooo delicious it's spicy and sour and realy realu good out gulf version is 100% vegan

@lindyxiao8770 4 года назад

1:05 LMAO that bug was like "Gurl lemme get some of that Zong"

@JohnDoe-wx2oo 3 года назад

That zong za zong zong zong

@Rayvana 4 года назад

YESSSSS! I've been waiting for this! The Cantonese one with mung bean, fatty pork belly, sausage and salted egg yolk is the best!

@Jaja-bi1og 4 года назад

This reminds me of a middleast dish , rice wrapped with grapes leaf its sooo good sour and sweet and spicy if u want , I'd love to see you try it

@chefmartinarizq 4 года назад

Dolmaaaaa

@Olacoker 4 года назад

Dolma!

@agjul 4 года назад

Dolma is so good 😋.

@l0new0lf000 4 года назад

But that doesn't use sticky rice, which is so different from normal rice.

@chunli99 4 года назад

I was thinking the same thing! It made me want dolma, but I’ve been ordering it from Whole Foods the past three weeks in a row and I really need to calm down on it.

@hululumukbang4884 4 года назад

In Shanghai. we usually use reed leaves instead of bamboo leaves. I really like how Emmy teaches us how to wrap Zongzi , and I finally learn it haha. BTW, We also made pork belly Zongzi with salted egg yolk today.

@jenniferliu7586 4 года назад

YESSS! This brings back so much memory of me trying to make this with grandma. That was almost 30 years ago.... wow, I need to try this.

@fvig2001 4 года назад

In the Philippines, we have a version called machang. It uses banana leaves instead and uses 5 spice powder and shitake mushrooms too. Seeing this video, makes me want to make it but I have no 5 spice powder/ingredients.

@drflash36 4 года назад

F.Y.I. Here's a recipe for making your own 5 Spice powder: www.thespruceeats.com/how-to-make-five-spice-powder-4065302 It can also be purchased from Amazon, or from The Spice House (my own fave source for spices) online @ www.thespicehouse.com/products/chinese-five-spice .

@evyhernandez6401 4 года назад

OH MY GOD. Oh my!!!! Emmy!!!!! I never EVER, been so awh with a RU-vid video! These are the Cantonese version of tamales! And I am loving them!!!! I never wanted to make I recipe so bad! This is so nice! And looks amazing and delicious!

@nssratchet 4 года назад

Thank you for this. I'm Malaysian Indian, we had a Hainanese great grandfather and he taught my mom how to do this. When we were young mom made the plain white dumpling with nothing in it, so we ate it dipping in sugar. Later began enjoying the Chang Dumpling, i don't enjoy the salted egg york and i love the meat too. Burst out in laughter as you said it with tear forming 😂. Love biting into the water chestnut too, that dry texture. I remember instead of peanuts there were small white kidney beans. Yes the strings are hung from a chair and mom would make a large batch and give'em away to family and friends. Thank you again. I might just try doing it myself. Thanks for the memories.

@gp2779 4 года назад

Noel Silas Savarimuthu the Hainanese version of bakchang is the most unique one. I’ve always heard that it resembles a pillow shape rather than the pyramidal shape but I can’t find them on the market

@HydroDiffusionAMV 4 года назад

I'm Cambodian American and I grew up eating a dessert version of these around new years called num ansom chek! It had beans, coconut and banana wrapped in banana leaves. To this day it's one of my favorite things to eat when I see my parents. My grandma used to make literally HUNDREDS of them and sell them to people in our community because over the years people kept asking her for dozens of them at the temple. Lots of memories of my grandma and my mom wrapping them on the kitchen floor. My grandma passed back in 2014 and I miss her dearly. Thanks for sharing Emmy! It's amazing how many cultures have different versions of these dishes that hold lots of memories.

@Duhdummiee 4 года назад

Iv been watching you forever!! You bring such peace to a chaotic world!! Thank you for keeping me together during this crazy time!! ❤️

@kaylamull5186 4 года назад

I’ve been watching your videos for a long time now and it was so fun to hear your family is from Burma/Myanmar and you speak Burmese! I teach in a district that has a HUGE (almost 50%) Burmese population!

@dulan2512 4 года назад

Emmy, I have watched your videos for years now and I love the content you put out. thank you so much for doing what you do.

@emmymade 4 года назад

Oh, thank you. For both sticking with me and for the kindness. 🙏🏼

@watermellie 4 года назад

It seems we found Emmy's comfort food. Theramins are so cool.

@tarachristal5019 3 года назад

my grandma used to make something similar to this. she used mung beans and peppered pork belly. it was my fav. i miss her. so this video brought back some good memories. thanks Emmy ❣️

@hxshanghai 4 года назад

You are absolutely delightful to watch!!! Thank you , Emmy!

@UncleFexxer 4 года назад

Oh wow... you have that aluminum colander with the star-shaped hole pattern... I grew up with my mom using that exact same colander for as long as I can remember (I'm 54 btw)... it's pretty dented up but still strains like a champ! :)

@azrialt3267 4 года назад

UncleFexxer that sounds so lovely and wholesome! I hope I get to keep some kitchen ware from my family when I move out haha

@RikaHanyuuFurude 4 года назад

My family too!!

@trol_8889 4 года назад

Our family has the same one too!

@territimmerman140 3 года назад

My mom had one too! Funny how little things can remind us of our youth!

@JohnDoe-wx2oo 3 года назад

I have the same one. My grandmother bought it on her wedding day.

@Carmmz 4 года назад

My grandma used to make these all the time and now my mom does. I see how much time and effort it takes, it really is made with love. I have some in the freezer now and am craving it. My favorite part has always been the peanuts!

@gp2779 4 года назад

We call it (肉粽) Bak-Chang here in Malaysia, by the Hokkien name. There’s actually a few types of Zong Zi according to each dialect group and I’m glad that Emmy mentioned that she made the Cantonese version, although it looks more like the Hokkien version. The Hakkas uses milled rice; and the Hokkiens put roasted pork as the fillings, while the Hainanese version looks like a pillow Out of all, my favourite one is the Peranakan/Nyonya version, where they use blue pea flower to stain the glutinous rice and add in lots of sweet and savoury fillings such as chestnut!

@nannienan1611 4 года назад

We called this sticky rice "ba-jang" in my country. Love love love them! They remind me of good old time with my father. 😆 Thank you Emmy!

@gp2779 4 года назад

Donovan Cheng Bak-Chang (肉粽) is the Hokkien name for zong zi!

@firnheledien 4 года назад

Same!

@agjul 4 года назад

Oh hey that's what my family calls these! They speak Hokkien

@insomniaczombie8942 4 года назад

That's what my dad call them too! He's from Thailand

@giffarypramafisi3568 4 года назад

In Indonesia we called it bacang. Omg

@faithcampos2586 4 года назад

I love how excited you get when a dish is really good, very realistic. 💚

@samx36 4 года назад

This looks amazing!!! I'm glad you were able to make them!!!

@annelienjoy1880 4 года назад

I love your voice. So clear and relaxed. Thanks for the video! I will try it too! Need to gather all the ingredients first.

@xinwen9768 4 года назад

This is bringing back so many childhood memories of back home in China where there’s the savory version you’re sharing ( my favorite!) and also a sweet version with brown sugar and red bean. Thanks for sharing!!!

@ceuy333 4 года назад

I love when you share recipes linked to your heritage, but then again I love everything you share, love from a superfan!

@tiasmom6225 4 года назад

Oh my gosh Emmy, this looks and sounds amazing!! I definitely have to give this one a try. Thank you for sharing some of your heritage and the history of this delicious looking recipe. ❤️🌹

@memester9081 4 года назад

I’ve been watching you since 2014 when I was just 9 and I watched your vids like all the time. I am now 15 and found out about your channel again you look like a whole different person your content is still as good keep it up and stay safe! 👏👏

@avariceseven9443 4 года назад

I'm glad you're not one of THOSE people that hate msg just because they think it's a cool thing to do (while in reality they're eating heaps of food with msg , natural or not, in it).

@trol_8889 4 года назад

Man i don’t get it either. We got a container of it at home.

@keely_cn8924 4 года назад

That whole scare was just about racism. It is literally in nearly every chip and processed food on the shelf, and they totally made it about asian restaurants back in the day.

@loveamerica5725 4 года назад

Some of us cant have MSG because it makes us sick. For me personally it gives me heart palpitations and I cant eat it unless I feel like wanting a heart attack. MSG is not healthy for you at all and it's nothing but a preservative. Anyone saying they dont eat MSG for any other reasons other than health is an idiot.

@NaNa-wy2tk 3 года назад

People who hate msg are racist.

@mirachelledalmacio455 3 года назад

@@loveamerica5725 MSG is actual completely natural. Tomatoes and Parmesan, for example, naturally have high amounts of msg. If you eat any of these things, you’re eating.

@jowieman1960 4 года назад

I AM SO GLAD YOU MADE THIS VIDEO! I love zongzi, and had to 6 hours to Secarmento to get them. And I NEVER thought to make them because they always seem to unachievable to me. BUT NOW I HAVE THE POWER TO EAT IT AGAIN! IT'S BEEN YEARSSSSSSSS

@KrystyneY 4 года назад

I love how excited you get about a successful recipe!

@averageguy1261 4 года назад

Wow, this is super awesome. Thanks for posting. You've inspired me to try.

@JosieEllaFaith 4 года назад

Theramins are so cool and those look amazing!! I adore you so much! Thanks for being a good human being.

@geminiproject062 4 года назад

Emmy thank you so much for this video! My heart is warm and fuzzy. Watching this made me a little emotional! I'm Taiwanese American and I'd been waiting 5 years to finally visit Taiwan again this summer, but that was cancelled for obvious, and understandable, reasons. But I'm so sad and nostalgic. I love zongzi!!! I would react the same exact way if I got to eat some, it's so delicious!!! I lived in Taiwan throughout my teens, and I have a memory of making zongzi with my mom at the small community center attached to our apartment complex. I loved the challenge of trying to hold the leaves and pack the fillings in. I think I did a pretty good job back then, and I'd love to try again some day. Usually we would eat it with bottled sweet chili sauce (the smooth blended kind) and/or oyster sauce! Thanks again, love every single one of your videos. They always make me smile!

@Teajay21 4 года назад

Oh boy this looks so tasty! I’m so glad you were able to recreate this childhood favorite!

@ashleynevins1024 4 года назад

Good evening Emmy, hope all is well! Stay safe and healthy. Thanks for the video!

@robylove9190 4 года назад

My mouth is actually watering watching you eat these! Thanks Emmy 👏👏👏

@aurorarose6678 4 года назад

VERY happy to learn you’re not weird about msg!!!!! ❤️🥰🙏🏽

@mdonger97 4 года назад

Hi Emmy! I absolutely loved this video. Growing up my family also made large batches of zongzi. It is so labor intensive but so worth it😊 I also appreciated the vast variations of making it. Thank you for trying the instant pot method, I will definitely have to try it out!

@rebeccaluce6171 4 года назад

Oh, I love these so much! I never even thought about trying to make these. My weekend project. 🤤

@lazydayz8362 4 года назад

Great episode. maybe cause this is one of my fav dim sum items. soooo good!

@fartwinkle1 4 года назад

Oh these are going on my list of things to do. They look incredible.

@leviticusburrell-cook9843 4 года назад

Its amazing how similar this preparation is to tamales/Pasteles 😯

@cheryldoorbar7187 4 года назад

I was thinking the same thing.

@angiealmeida5774 3 года назад

We also call a similar dish -tamales in the Philippines...

@chipskylark172 4 года назад

“There was a lot of cursing” *gasp* Emmy!! 😂😂

@eg1197 4 года назад

Yes yes I love zongzi!!! They are one of my favorite Chinese food in the world. My mom use to make them with Chinese dried mushroom, chestnut, peanut, Chinese sausage..yum they're so good.

@sarahluix 4 года назад

I ate a few of these last year during my semester abroad in China. We also made them filled with sweet things like dried dates, chocolate and jam. They were soooo dellicious!

@SongstaForLife 4 года назад

These are among my top 10 favorite foods in the world. My great aunt died 18 years ago, and along with her, the greatest zong ever made. My grandfather made these custom tin molds that would hold the banana leaves in the perfect shape for quick assembly. I inherited the molds, but haven't yet tried them since I know how labor-intensive they are to make. You've given me another push toward finally fulfilling my dream of making them.

@daniellegroover4710 4 года назад

Yes! Yum! These looks *AMAZING*!! Thank you so much for sharing! 🍙💛🍙

@1974KAAR 4 года назад

Love this. Been craving it for months. Might have to cook some myself lol. Thanks for this recipe.

@choppedolives 4 года назад

Oh my goodness! Anyone else see the bug on the left side of the island at 1:00?

@BrendonLee 4 года назад

It was interested in her explanation of zhongzi and wanted to get closer.

@elizabetha3936 4 года назад

Spring is upon us. Can't escape pesky pests.

@aliciakeeney1305 4 года назад

Cockroach?

@desireemooglehugger9131 4 года назад

that's just a fly.

@Satellitegirl41 4 года назад

I was like "is that on my screen? or...*puts mouse cursor over it* okay it's on the counter"

@ranstra12 4 года назад

Love love love that stuff! Thank you for the recipe.

@robertapearson3507 4 года назад

Well, you had me drooling at the dish and then - waited for it ‘til the end - laughing out loud at your Theramin impression!!! You are a nut ! ! ! and we love you for it, at least, I know I do. ♥️🙏🏼♥️ 👵🏻💕🐾🇨🇦

@Bleusk1ez 4 года назад

My favorite youtuber hands down💙

@KarashiGensai 4 года назад

Hey Emmy. This brings back memories of my grandparents too. They would spend days making these for us. My favorite way to reheat these is to slice them while cold and pan fry them. Then dip them in oyster sauce.

@josephmagil1149 4 года назад

I love zongzi! Thanks for this recipe and folding demonstration!

@raeannuria5691 4 года назад

It would be super if you would do another cooking video with your brother! You two are so fun to watch!

@nanetteorchid6680 3 года назад

thank you for such a yummy dish! My girlfriend sent it to me and OMG, i started to search for bamboo wrappers! I finally resorted to amazon and got some good ones, though much smaller than yours. I ended up using 3, instead of 2 but still had plenty of zongzi! Mine weren't as lovely as yours...so I just did my best to wrap pockets. I was worried that the filling might find a way out, but I really had no problems and everything was very delicious!!! Thank you and the Woks of Life! My husband and I love their recipes!

@Jaavagirl 4 года назад

Just what I needed...a mid morning afternoon break with Emmy ❤️

@danielpedigo72 2 года назад

This looks so amazing. I love that it's boiled. Boiled dishes usually dont feel heavy even with added fats.

@llok86 4 года назад

I love zong. When I was a kid, the ultimate zong maker in my family could make it a perfect one with only one large leaf. It's so labor intensive that my family only makes it once every few years and we make a lot of them.

@Peachmint988 4 года назад

This video made me so happy!! My great aunt from Hong Kong always makes this, so yummy. Hers usually just has the egg and meat

@leopardontheprowl 4 года назад

I'll admit, I'll never make these. But I LOVED watching you make them, taste them and describe them.

@angela3733 4 года назад

Theramins are so cool! Amazing!! Asian Tamales?!🤣 Yes, please!! I've never seen this before. You've taught me so much about food and cultures. Thank you,Emmy!!🥰

@sianglian1387 4 года назад

Oh my gosh!!!! I am from Burma and is now living in the US and you mentioning it is surprising and wonderful!! 💕💕💕

@emmymade 4 года назад

Ha! Then you might find this video interesting: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-JQOCbyzzt6Y.html. 🙌🏼

@nayeontwicestreet132 2 года назад

I'm from Myanmar too! Glad hearing that your parents grew up in Myanmar. Please do Burmese food, Emmy! Looking forward to it ❤💜

@nightshadekelly 4 года назад

Oooooo these look so good Emmy

@amysimonbiz 4 года назад

Looks yummy! Thanks for sharing. Much love from Montana. ✨💖✨

@dexterne 4 года назад

I had something like these in Taiwan like 15yrs ago. Apparently traditional in dragon boat season. Absolutely LOVED them. Never had their equal since...

@lesliefischer6680 3 года назад

Thank you for sharing the link for this with me Emmy. We will gather the ingredients when we can find them and give them a try. Something to do both to deal with Covid isolation and to make these in remembrance of my mother in law with my children. Thanks so much.

@quenepacrossing4675 4 года назад

That looks... SO good!

@gpquackenbos 4 года назад

I love hearing about your heritage! I had a Chinese friend who grew up in Thailand. Her Chinese name translated into English as "thinking, thinking." So cool!

@srrfounder1 4 года назад

I've been waiting for your sticky rice recipe... YASS!

@thisiskenn10 4 года назад

I grew up eating these and they’re so comforting and filling. I’m definitely gonna make these!

@NaraShikamaruuYouBe 4 года назад

This is so similar to Colombian tamales. Looks delicious.

@c_es4138 4 года назад

I was thinking the same thing! My tia would make them for special occasions before she passed. Such a labor of love!

@l0new0lf000 4 года назад

Also using sticky rice or just normal rice? There's a big difference there.

@eeloon 4 года назад

Yes! Colombian tamales remind me of the zongzi gran makes

@marosario07 4 года назад

@@l0new0lf000 At least in my region, Colombian tamales aren't made with rice, but corn flour. Also the leaf isn't bamboo but "congo leafs" (I don't know how they're called in English). It still reminded me of them.

@Drownedinblood 4 года назад

Tamales, Chimaki, and Zongzi/Jong, and many others are almost all the same. It's either a huge coincidence, or a sign of how we're all related in some way. I mean they all make very good travel food so maybe as populations were migrating, they maintained this ability to make this type of food and it's just been kept until you couldn't make this with the materials available anymore.

@natalieyoung2476 4 года назад

OMG, jung is my favorite and you bet I’ll be making this ASAP! Thanks for the recipe, it’s going into my instapot too.

@xXsinners6969Xx 4 года назад

OMG I LOVE YOU!! I had these when I went to Japan I’d I’ve been looking for a good recipe!! THANK YOU!!!!!!

@AngelLopez-md7ry 4 года назад

So making for Mother's Day!!! ♥️♥️ Your videos are the best part of my day.

@emmymade 4 года назад

🙌🏼A Happy Mother's Day, indeed.

@slytherlily 4 года назад

The fact that I've just learned I can make one of my favorite childhood dishes in my instant pot has my mind blown. Now I just need to get a hold of the ingredients since my nearest asian market is like 2 hours away from where I live.

@morganlapp9879 4 года назад

Looks so delicious!! Emmy you brighten up my day! thank you!

@emmymade 4 года назад

Aww...I so glad. 👏🏼

@thespankmyfrank 4 года назад

These look AMAZING! I don't have any instant pot nor any of the ingredients for this but I wish I did lol. I love Thai sticky rice, both the sweet coconut kind and the savory kind, and this just looks incredible. Wow!

@NicAngels16 4 года назад

I love these and I’d love to make this for my Grandma. She took our whole family to China, and we ate these fresh while overlooking the Bund river in Shanghai

@emmyguan 4 года назад

My grandma makes fujianese con-shaped zongzi bc she’s fujianese. I watch her make zongzi all the time. She also adds peanuts and sometimes sausage, but I don’t believe she every added salted duck egg or pork. But it’s still delicious. Thank you for teaching us how to make delicious zongzi. Next time I can help my grandma make them. 😊😊☺️☺️

@lilariki3183 4 года назад

Ohh man I love these - I’m tempted to make it. Thanks Emmy :-)

@tknmn 4 года назад

I am so gonna make this. My grandma used to make these same exact ones when I was growing up. I remember coming home from school and cooking one up and eating while watching the tv or doing homework. They too were from Taishan. 👍👍👍