Sticky Rice, Pork Belly, Lotus

zong zi

My favorite food as a kid wasn’t mac and cheese, or pizza, or the Happy Meal.

It had nothing to do with brownies or chocolate cake. It didn’t involve spaghetti. Instead, it was a dish that a quarter of the world is probably very familiar with, just not this corner of the world. That dish is zong zi, these happy little packages. And so prettily wrapped.

The closest thing I could say to describe it is that it’s like a Chinese tamale, but different. For one, the starch component is sticky marinated rice, not masa, and it’s wrapped in lotus leaves, not corn husks.

When my father sampled one from our latest batch, he let out a gutteral, unselfconscious moan I associate with only the best food. “Two thousand years of culture,” he said, “and you get this.” Continue reading