Savory rice tamales from The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing by Grace Young

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on May 31, 2014

    I only followed her instruction for prepping the bamboo leaves, the rice, the mung bean, the way to wrap the tamales and the cooking time. For the tamales themselves, I used 60 oz of sweet rice, 35 oz of mung beans, 3.85 lb of pork belly (weighed before skin removed), 550 gm of roasted chestnuts and 37 salty egg yolks. I seasoned the rice with 2T each of kosher salt and canola oil, the mung beans with 2t kosher salt and 1T canola oil and the pork belly with 21/4T low sodium soy sauce, 2T kosher salt, 1T sugar, 3T canola oil and 3T five spice powder. I got 37 tamales.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.