International Calendar 2014 - China Recipes - Zongzi, Hung Yun Tsa, Babaofan
China recipes from the International Calendar 2014 - Zongzi/Rice dumplings in bamboo leaves; Hung Yun Tsa/Chinese Almond Tea; Babaofan/Eight Treasure Rice Pudding
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Ingredients
- 40 large dried bamboo leaves (2 for each zongzi)
- 20 long strings (for binding leaves)
- 1 kg (2.2 Ib) long grain sticky rice
- 2 kg (4.4 Ib) pork belly, sliced into 3 cm (1") cubes
- 10 salted duck's egg yolks
- 40 small dried shiitake (black) mushrooms
- 20 dried, shelled chestnuts
- 10 spring onions, cut up into 1 cm (1/2") lengths
- 500 g (18 oz) dried radish
- 100 g (3.5 oz) very small dried shrimp
- 200 g (7 oz) raw, shelled peanuts (with skins)
- 1/2 cup soy sauce
- 1/4 cup rice wine
- Vegetable oil
- 5 cloves of garlic, roughly crushed
- 1 teaspoon black pepper
- 1-1/2 teaspoons sugar
- 2 star anise
- 1 teaspoon five spice powder
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