"Ko Chung" or Rice Dumpling I woke up this morning to find Ko Chung on the dining table for Breakfast! It was my Aunt's home made Ko Chung or literally translated it's Steamed Glutinous Rice in Leaf wrap. So what is this rice wrapped in leaves? It's actually a traditional Chinese food and it comes in different shapes but somewhat cooked the same. The one I had for breakfast is in triangular shape wrapped with Bamboo leaves. But there's another type which is better known as "Lo Mai Gai", usually served during Dim sum or Yam Cha (Cantonese for tea time) hours. And the Malays have a similar version of this called the Kueh Kelupis, usually eaten plainly with Curry or Satay Sauce or come with fillings like beef or dried shrimps. Kelupis are also made with Glutinous rice but half cooked with Coconut Milk before wrapped in "Nyrik" leaves and bound together and boiled.
"Kueh Kelupis" - being boiled
Ko Chung is also known as Zongzi. In easier terms, it is called rice dumpling. Wiki states that it is traditionally eaten during the Dragon Boat Festival which falls on the 5th day of the 5th month of the Chinese Calendar (approx. early to mid June), commemorating the death of Qu Yuan, a famous Chinese Poet from the kingdom of Chu who lived during the Warring States period. Qu Yuan tried unsuccessfully to warn his king and countrymen against the expansionism of their Qin neighbours but to no avail. When the Qin Dynasty took over the Chu Capital, Qu Yuan's was deeply upset that he drowned himself into the Miluo River. Thus, according to legend, packets of rice were thrown into the river to prevent fish from eating the poet's body. Another version states that the dumplings were given to placate (to reduce the anger of...) a dragon that lived in the river.
However, my version of the legend is pretty different from any of this. During this festival, Chinese youngsters and their families would go to the beach, and take a dip or else throw some dumplings into the sea to get rid of sins. Now, I think the reason behind all this is pretty blurred and mostly people just do it for traditional reasons but don't really know the main reason behind it. Guys, do comment on this because I am not so sure of the real fact myself.
"Ko Chung" tied in bunches
This rice dumpling has a wide range of different recipes for its fillings. Some recipes include Salted Duck egg yorks with meat,mushrooms and nuts. They are filled into half cooked Glutinous rice, later wrapped in Bamboo leaves, tied in a bunch of tens and steamed in a hot boiling Pot/Wok.
For the Rice dumpling recipe, go to About.com and search for Zongzi Recipe or search it at http://www.eatingchina.com/ and they have a splendid salted duck egg version of the Ko Chung recipe. *Note: You can use chicken as a substitute meat and you can work without the rice wine. It will taste as good!
