INGREDIENTS

INSTRUCTIONS

Filling:  Rinse the rice until the water runs clear then soak it in water
for 3 hours; drain.  Mix the rice with baking soda.
Lengthwise, overlap 2 leaves together and fold them into a conical shape
(To use as the wrapper), one end should be longer than the other.  Put 3
Tbsp of the filling in the leaves. See below for directions to wrap the
jungdz. Wrap the leaves loosely and tie them with string (filling will
expand after cooking). Place the "jungdz" in a pot then add water to cover.
Bring the water to a boil; turn the heat to low and cook the "jungdz" for 2
1/2 hours. Remove and allow to cool. Serve with sugar, syrup or honey.
Directions to wrap the "jungdz":  Lengthwise, overlap 2 leaves together
then bend them to form a conical shape.  Put the rice in the cone.  Fold
the leaves over the rice and wrap the "jungdz". Tie the leaves with a
string. Cut off the ends of the leaves.
Source:  Huang, Su-Huei, _Chinese Snacks_, Editors Chen, Chang-Yen and
Gloria C. Martinez, Wei-Chuan's Cooking:  Taipei, Taiwan, 1985, p. 75.
D CHOI <NAMOSI@U.WASHINGTON.EDU>
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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