My mom's joong are hefty bundles filled with lightly salted glutinous rice, studded with split mung beans, and generously stuffed with delectable slabs of cured pork belly, juicy slices of salty-sweet lap cheong, golden, creamy orbs of salted duck egg yolks, pungent dried baby shrimp, and flavorful shredded dried scallop all snugly wrapped in aromatic bamboo leaves and tied with string.
Cantonese: Raw glutinous rice seasoned with salt, mixed with split mung beans and stuffed with salted duck egg yolk, sliced lap cheong, cured pork belly, dried shrimp, and dried shiitake mushrooms then boiled. Nyonya : Raw glutinous rice colored blue with butterfly pea flower and stuffed with sweet candied winter melon, peanuts and pork seasoned with a spice paste featuring coriander, ginger, shallots, and garlic. Pandan leaves may be added in the filling or as part of the outer wrapping in order to enhance the fragrance before the final product is boiled.
Shanghainese: Raw glutinous rice seasoned with soy sauce, dark soy sauce, rice wine, star anise, five-spice powder, and cinnamon, stuffed with fatty pork, then steamed. Taiwanese: Pre-cooked regular short grain rice or raw glutinous rice seasoned with soy sauce and stuffed with a mixture containing stir fried shallots, dried shrimp, dried shiitake mushrooms, seasoned lean pork and fatty pork, and peanuts, then steamed or boiled.The dried scallops in our family's recipe are my mother's substitution for dried shiitake mushrooms. For a treat, my father likes to add Chinese-style roasted pork to make the joong extra special (a.k.a.
Every version of these sounds delicious but I lean most towards the Shanghainese version 🤩
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