Directions: |
Directions:Preparation:
1. Bamboo Leaves - soak for several days and wipe both sides of leaf to remove dirt, etc. Boil gently for 15 minutes in water and 1 cup vinegar to soften the leaves. Keep leaves soaking in water until ready to use. Change soaking water daily.
2. Ham - cut into 2-3 in. by 1/2 in. pieces
3. Lop Cheong - cut into 2-3 inches long then cut in half
4. Dried shrimp - rinse and drain
5. Peanuts - rinse and drain
6. Chestnuts - soak overnight, clean, break into smaller pieces
7. Yellow mung beans - rinse and drain
8. Duck or Chicken egg yolks - cut in half
9. Wash 12 cups of rice several times and soak for 15 minutes. Place rice into colander to drain. Mix rice with 12 teaspoons salt and 1 cup peanuts.
Fill and Wrap Joong:
1. Using two leaves, fold in half and form a pocket. Smooth, shiny side of leaves should be up - next to rice.
2. Put 1/2 cup rice in the pocket.
3. Add one piece of ham, lop cheong, egg yolk, several pieces of dried shrimp and chestnuts,
and a small teaspoonful of yellow beans on top of rice.
4. Add 1-2 more leaves before adding an additional 1/2 cup rice.
5. Fold leaves over to cover rice and fold top over to form a rectangle or one with a twisted top.
6. Tie loosely with string to allow rice to expand during cooking.
Cooking:
1. Bring a large pot of water to a boil, add Joongs, Bring back to a boil.
2. Turn down the heat but keep water at a slow rolling boil.
3. Add water when needed to cover Joongs.
Cook for 4 hours. Makes 5-15 Joongs depending on size. |
Personal
Notes: |
Personal
Notes: A 2000-year-old Chinese tradition in June. Joong are sweet or savory glutinous rice wrapped in bamboo leaves. This is a cherished family recipe from my husband Calvin's sister - Camilla Chinn - who is the family matron that keeps the tradition going by hosting an annual Wong reunion with a 3-day Joong making session at her home to make hundreds of Joong. It is a wonderful family-bonding time and cultural tradition for all generations to get together to join in to make this age-old favorite, while continuing this Chinese Fable of providing food for family members long gone. In olden times, the “joongs” were tossed into the rivers in memory of family ancestors. Today they are enjoyed as snacks, appetizers and entrees by Chinese families worldwide. Enjoy!
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