It is the time of year when shops are selling Zongzis to celebrate dragon boat festival.
I dread this time of the year because of the hot summer to come.
Anyway, Kee Wah have come up with a variety of dumplings and they even a dumpling with a touch of Taiwanese flare.
Zongzis are eaten hot so you have to steam them but as I don't have a steamer, I put them in the microwave and they still tasted good, but I had to put a piece of wet paper hand towel on top to keep the dumpling from drying out.
Here were the ones I tried
Betty’s xo sauce rice dumpling with pork belly:
Glutinous rice, pork belly, xo sauce (garlic, shallot, chinese ham, dried shrimp, red pepper, dried scallop, dried shrimp).
This was my favourite because it was spicy which makes the sticky glutinous rice more appetizing.
Chinese ham and supreme dried scallop rice dumpling with two yolks:
The size of the zongzi was comparatively bigger than the other ones and it was like a Kinder surprise dumpling because it was loaded with surprises!
Ham and Egg yolk:
Whole dried scallop:
The second egg yolk:
I loved the five spice powder and double egg yolks which gave the overall dumpling extra saltiness.
Fresh meat and preserved sausage zongzi:
It was loaded with a huge shittake musrhoom and slices of preserved sausage which gave the overall zongzi a sweet and savoury taste.
Walnut and date zongzi:
This was a sweet one which was filled with thick sweet walnut and date paste, and the glutinous rice was firm and chewy.