TEXT_SIZE
LOADING

Joong

When the bakery in Chinatown closed, I missed the joong they had and was forced to learn to make it.  It's an awful 2 day process of soaking, assembling and cooking and probably not worth the effort to most, but now that I've started making my own, I can't go back to buying joong.  It just isn't the same.  If I can't find salted duck eggs in Chinatown, sometimes I'll salt my own extra large jumbo chicken eggs, but I don't usually have the patience to wait a month for the eggs to salt.  The stainless steel mold was made by my son-in-law.


Posted By: Jay Chung
Not rated yet
Rate Recipe!
    

Close Enter your Comment:
| 3 people have saved this recipe

Print   Add to Printer32 Times Printed

Ingredients: Print   Add to cart
US Metric

 

Rice Mixture (mix together well):

2 1/2 lb mochi rice (wash, soak overnight, drain)

1/2 lb black-eyed peas (wash, soak overnight, drain)

3 Tbsp Hawaiian salt

1/4 cup Wesson oil (optional)

1 lb pkg lup chong (sliced into coins)

 

Pork Mixture (combine and mix well):

2 1/2 – 3 lb belly pork (cut into pieces)

1 Tbsp Hawaiian salt

2 Tbsp five spice powder

 

Salted Duck Eggs:

12 salted duck egg (yolks only)

 

Wrappings:

40 bamboo leaves (wash, soak overnight)

1 roll of string and scissors to cut string

 


Cooking Process:

To Assemble (Use triangle mold):

 

Place a leaf in the mold.  Fold second leaf, shape like a cone into the center of the mold.  Place third leaf in the cone.

 

Scoop 1/3 cup of the rice mixture into the cone.

 

Spread on egg yolk and 4-5 pieces of pork on the rice mixture.

 

Cover with a second scoop of rice mixture.

 

Place a leaf on top to cover rice.

 

Fold side leaves in.  Fold end leaves together and fold in.

 

Tie securely with string.  Makes about 10-12 joong.

 

Place the joong in a large pot with enough water to cover at least 2” over top of joong.  Bring to boil and cook for 3 1/2 hours.  Be sure water is at the boiling point.  Turn off heat after boiling and let sit for 1 more hour.

 

Note:  Add more boiling water to cover joong as needed.

 

Lup chong may be chopped and added to rice mixture or sliced and layered in with pork.

 

*Recipe was cut in half because full recipe (about 22 joong) does not cook evenly in pot if too crowded.

Comments:

Download Our FREE App

Mytaste.ph

website security

 

VERIFIED Seal

Find Recipe

Category :
Keyword/Tag :