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Kuchong

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  1. Kuchong

  2. What is Kuchong???

  3. History of Sticky Rice Dumplings

  4. ‘zongzi' involved commemorating the death of Qu Yuan(famous chinese poet)

  5. CHINESE TRADITIONAL FOOD

  6. Known as ‘BAKCANG’ , ‘BACANG’ OR ‘ZANG’ in Malaysia

  7. 'Kuchong' in Sabah

  8. EAT DURING THE 'DUANWU' FESTIVAL

  9. THE FILLING VARY FROM REGION TO REGION

  10. RICE USED IS ALWAYS GLUTINOUS RICE

  11. Ingredient 1. GLUTINUOS RICE 2. BAMBOO LEAVES 3. PLASTIC ROPE

  12. Cooking oil Blenderred Ground Nut Salts Slices of onion Blenderred dried – wet prawn

  13. HOW TO PREPARE KUCHONG ????

  14. First, its filling

  15. 1. Heat the cooking oil

  16. 2. PUT IN THE SLICES OF ONION

  17. 3. salts and blenderred soaked dried prawn

  18. 4. Mix in the blenderred ground

  19. Next, the rice

  20. Wash the glutinuos rice

  21. The bamboo leaves also have to be washed.

  22. The filling is then inserted in the glutinous rice.

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