Sweet 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 27, 2014

    Joong making is quite an undertaking, but the sweet ones are easier, because there are no or less filling to be prepped. Grace Young's version has no filling. But I added sweet red bean paste to mine because I got a canned sitting in my pantry for a while. Making my own would have been better. Anyway, I made mine real small, using one leaf per joong when possible (no perforation on the leaf at all) and I got 25 tamales instead of 10. With the bean paste in there, some of them got real sticky and did not unwrap beautifully when served, but the last few that I made when I was low on the filling turned out perfect. So if I were to overstuffed them again, I probably should add more oil to the rice. With the filling in, it was already quite sweet, no need to dip them in sugar or syrup.

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.