Preparation time is 2hours 20minutes
Cook time is 2hours
Total time is 4hours 20minutes
Serve is for 8 people
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Difficulty level: 4 out of 4
12 Ingredients
Number of servings
8
- 800grams glutinous rice
- 24 seasonal leafy greens, soaked in water
- 1tablespoons sesame oil
- 200grams halloumi, diced
- 1 small white onion, peeled and diced
- 4 cloves garlic, peeled and mashed
- 1tablespoons ginger, diced
- 2tablespoons five spice powder
- 1 pinch salt
- 1 pinch cracked black pepper
- 2tablespoons soy sauce
- 1tablespoons rice wine vinegar
Description
These moist parcels are a traditional Indonesian dish with a chewy and herbed centre.
Method
Step 1 of 10
Soak the glutinous rice in water for 60 minutes. Also soak the leaves in water until they soften.
Step 2 of 10
Heat up a pan to a medium heat and then add the sesame oil.
Step 3 of 10
Fry the halloumi for 5 minutes while turning.
Step 4 of 10
Add the onion, garlic and ginger to the pan and fry for a further 2 minutes.
Step 5 of 10
Add the spices, seasoning, soy and vinegar to the pan and fry for 2 more minutes.
Step 6 of 10
Drain the liquid from the rice.
Step 7 of 10
Taking 3 leaves per zongzi, create a cup shape with the leaves and place some rice, then spoon some of the halloumi mixture and then cover with more rice.
Step 8 of 10
Carefully fold the leaves around the zongzi as tight as possible and secure closed with some suitable tie.
Step 9 of 10
Bring a large pot of water to the boil, then simmer, place all the covered zongzi into the water and allow to cook for 150 minutes.
Step 10 of 10
Carefully remove the zongzi from the water and remove the leaves to enjoy with a choice of condiments.
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