Our favourite Hokkien style Zong; similar to zongzi no.1 but with a slight modern twist.
We’re replacing about 50% of the glutinous rice made with quinoa & millet (we can’t fully do 100 % since we still need some glutinous rice to get the zong to bind together). The other ingredients & process would be the same as Zongzi No.1.
Lean meat will be used in this Zong.
Weight: Approx TBA (including leaves)