Our family loves the tradition of making and eating joong chay, which is sticky rice with pork, sausage, and mushroom, wrapped in bamboo leaves and boiled to create a dangerously addictive umami bomb.
We followed the Woks of Life recipe for the overall process, but each added our own personal favorites like mung bean and chestnuts, using different wrapping and tying methods to identify our own creations.
The finished product, always best when eaten right out of the boiling pot, when the rice is creamy and the meats juicy:
Next time, I’d like to try a more integrated method where the fillings (sausage, pork, mushroom) are chopped small, then mixed with the glutinous rice and mung bean so you get a bit of each element in each bite. Hee.
The Quarantine Epicure 