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Classic Bai Zao with Osmanthus Sugar - Image 1

Classic Bai Zao with Osmanthus Sugar

Asian cuisineChinese cuisine
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Classic Bai Zao with Osmanthus Sugar

Bai Zao

Prep: 30 min • Cook: 60 min. A traditional sweet glutinous rice zhongzi, delicately steamed and served with fragrant osmanthus-infused sugar for a sweet, floral finish. This recipe focuses on perfectly tender rice wrapped in bamboo leaves.

Preparation time
30 min
Cooking time
1 hr
Total time
1 hr 30 min
Servings
30
Course
Dessert
Complexity
Medium
Units:
Scale:

Ingredients

For the Bai Zao

  • 18oz glutinous rice(rinsed and soaked for at least 4 hours or overnight)
  • pcs bamboo leaves(soaked in warm water for at least 1 hour, tough ends trimmed; around 30)
  • pcs kitchen twine(cut into 30cm lengths)

For the Osmanthus Sugar

  • 4oz sugar(granulated or fine sugar)
  • 2 tbsp dried osmanthus flowers(rinsed gently)

Instructions

Preparing the Bai Zao

  1. Drain the soaked glutinous rice thoroughly. In a bowl, mix the rice with a pinch of salt (optional) and thinly sliced bamboo leaf stems for added flavor, if desired.
  2. Take two bamboo leaves, cross them in the middle to form a cone shape, ensuring the shiny sides are facing inwards. Secure the tip by folding it over.
  3. Fill the cone with about 2-3 tablespoons of the soaked and drained glutinous rice. Do not overfill.
  4. Fold the leaves down to cover the rice, then fold the sides to create a rectangular or triangular package. Wrap the package tightly with kitchen twine, ensuring it is secure.
  5. Repeat with the remaining rice and bamboo leaves until all ingredients are used.

Cooking the Bai Zao

  1. Prepare a large pot or steamer. Add enough water to steam. Arrange the filled bamboo leaf parcels in the steamer basket, ensuring they do not touch each other.
  2. Cover the steamer and steam over medium-high heat for about 60 minutes, or until the rice is tender and cooked through. Add more boiling water to the pot if it runs low during steaming.

Making the Osmanthus Sugar

  1. In a small bowl, combine the sugar and dried osmanthus flowers. Mix well.

Serving

  1. Once cooked, carefully remove the bai zao from the steamer. Allow them to cool slightly for a few minutes before serving.
  2. Discard the bamboo leaves before eating. Sprinkle generously with the osmanthus sugar and enjoy.

Nutrition

Servings
30
Serving size (imperial)
2.1 oz
NutrientPer servingPer 100 gTotal (30 servings)
Calories195.5 kcal325.8 kcal5,865 kcal
Protein2.5 g4.2 g75 g
Fat0.2 g0.3 g6 g
Carbs45.3 g75.5 g1,359 g

Tips

  • Soaking the glutinous rice and bamboo leaves is crucial for achieving the right texture and pliability, don't rush these steps.
  • Ensure the steamer is well-sealed to maintain consistent heat, and check water levels regularly to prevent drying out.
  • Bai Zao can be served warm or at room temperature; the osmanthus sugar adds a delightful floral sweetness, adjusting to taste.

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