Batu Lintang Teachers Training Institute

Microsoft Powerpoint Coursework

Name : Ho Mee Kiet
Matrix No: 200807022
Course: PPISMP SN / BI / BC (July Intake)
Name of lecturer: Encik Rahmat Choo
Due date: 6/10/2008

Dumpling Festival

Duan Wu Jie (Rice Dumpling Festival)

A widely celebrated festival amongst the
Chinese, to pay respect to the patriotic
poet, Qu Yuan (pronounced as Chue Yuan).
Qu Yuan was an important minister back
in Chu Kingdom in ancient China. He had
been known for his loyalty for the emperor
of Chu, and loved his country greatly.

 However, His Majesty had not

taken Qu Yuan's advice seriously,
and he eventually got himself
trapped and captured in a foreign
land by his enemies, which then
lead to his own death.
Sad and angry at the corrupted,
dying Kingdom, Qu Yuan tied
himself to a big rock and threw
himself into the River of Puo Luo.

 The people then made rice dumplings

wrapped in bamboo leaves and threw
them into the river. They believed this
would stop the fish from eating Qu
Yuan's body.
Some would even row down stream in
a boat, beating drums and shouting
out loud in the hope to scare the fish
away (it was believed that it is how
the Dragon Boat event is related to
the festival. )

 Since then, the 5th day of the 5th

month in the Chinese calendar has
been set as Duan Wu Festival to
remember the incident.
Although there were versions of
legends and stories that indicate Duan
Wu has existed way before Qu Yuan's
death, the tradition still carries on.

Qu Yuan

Dragon boat

Rice Dumplings
The rice dumplings (ZongZi) are
glutinous rice (or sticky rice in some
countries like Thailand and Hong
Kong) wrapped in bamboo leaves, or
other large leaves (lotus is one of the
more commonly used leaves).

 You can find all sorts of different fillings

in the rice: pork, roast pork, chestnut,
egg, salted egg, mushroom, red bean, or
just simply without filling. They could be
just white rice dumpling (not pre-fried),
or brown (pre-fried with soya sauce).

 Nowadays, you can buy Zongzi almost

everyday of the year, in restaurants or
hawker stores in most oriental
countries such as China, Hong Kong,
Taiwan, Malaysia and Singapore, and
other Asian countries.

Black and White Glutinous Rice

Dumplings
Recipe by Amy Beh

Ingredients
300g black glutinous rice
650g glutinous rice
100g split green peas
Dried bamboo leaves, boiled, washed and soaked

Hemp strings

Pandan leaves, washed and cut into 3cm long.

200g candied winter melon, diced.
100g dried Chinese mushrooms, diced.
75g lotus seeds, soaked for 1 hour
3 tablespoon oil

Filling:
1 tablespoon minced shallots
1 tablespoon minced garlic
40g dried prawns, pounded
1.5cm cekur roots, cleaned, smashed and
pounded
1 tablespoon preserved bean paste (tau
cheong)
2 tablespoon coriander powder, mixed

Seasoning:
1 tablespoon light soy sauce
2 tablespoon sugar
1 tablespoon salt
1 tablespoon dark soy sauce
2 tablespoon pepper

Method
To prepare rice, soak both types of rice and split
green peas separately overnight with an addition
of 1 tablespoon salt to each. Drain and add 2
tablespoon oil and 1 tablespoon sugar to each
type of glutinous rice and set aside.
To prepare filling, heat oil in a wok and stir-fry
shallots, garlic and dried prawns until golden
brown and fragrant. Add coriander powder paste,
cekur and bean paste and fry until fragrant. Add
mushrooms, winter melon and lotus seeds and
mix in seasoning to taste and combine.

 To wrap dumpling, take two cleaned bamboo

leaves and fold at the centre to form a cone. Line
cone with 1 or 2 tablespoon glutinous rice
mixture. Add in 1 tablespoon split green peas and
1 tablespoon filling mixture. Cover with glutinous
rice mixture again and top up with a pandan leaf.
Using fingers, press down the rice to make it
compact.
Fold bamboo leaves over to form a pyramid shape
and tie tightly with a length of hemp string. Bring
dumplings to boil for 3 hours or pressure cook for
50 minutes until cooked through. Remove and
hang up to dry.

The end