五香素滷肉糉子 Five Spice Vegan Joong (Zongzi) ~ Aromatic Bamboo Leaves Rice Dumplings

以純素食材和巧手烹飪延續傳統情懷

每年當端午節即將來臨之前，總會讓我想起童年時家中飄著糉葉糯米香的回憶——粵式糯米糉子讓整個廚房充滿了溫暖的香氣。香軟的糯米用竹葉細心包裹，裡面藏著鹹蛋黃、綠豆、臘腸、五花腩等傳統食材。那是一年一度的團圓味道，是家人圍坐、分享團敍的時光。

Honouring traditions with a plant-based twist

Every year, as the Dragon Boat Festival approaches, I’m swept back to childhood memories of the Cantonese glutinous rice parcels, Joong. The sticky fragrant rice wrapped in bamboo leaves, filled our kitchen with comforting aromas, each parcel encasing traditional favourites like belly pork, salted egg yolks, preserved sausage and mung beans. It was always a moment of celebration, connection, and taste.

( for the English recipe please scroll down

英文食譜翻譯在下方)

端午節，又稱「龍舟節」或「端陽節」，每年農曆五月初五的傳統節日，是中國最古老的傳統節慶之一。相傳是為了紀念愛國詩人屈原，他在兩千多年前因憂國憂民而投江自盡。村民們為了保護他的遺體不被魚蝦啃食，便將糯米包成糉子投入江中。久而久之，這份思念化為了我們在這天吃糉子的習俗，也象徵著團結、關懷與紀念。

自從我開始吃素後，不斷努力為這重要的節慶美食研究成為素菜食譜，讓家人和自己都不會錯過這熟悉又喜愛的滋味。這個純素版本的主角是我自製的五香素肉，先焗後滷，使口感變得軟嫩多汁，味道香濃，仿如傳統滷肉。加上用薑末配料燜得入味的冬菇、香脆可口的炒餡，以及綿滑的綠豆，每一口都吃出節日的回憶與幸福滋味。

無論你是第一次學包糉，還是多年老手，我都希望這個食譜能為你和家人帶來同樣溫暖的愛意和美味。

💝  本影片部分畫面與照片由我親愛的好朋友沈倩如去年來我們家時拍的，感謝她捕捉了這些溫馨的瞬間 

Some clips and images in this video were shot by my lovely friend 沈倩如 while she was visiting us last year  —  thank you so much for capturing those lovely moments   💖

The Dragon Boat Festival, or Tuen Ng Jit (端午節), is one of the oldest traditional Chinese festivals. Held on the fifth day of the fifth lunar month, it commemorates the patriotic poet Qu Yuan, who lived over 2,000 years ago. The story goes, villagers threw parcels of rice into the river to keep the fish from eating his body after he drowned in despair. Over time, these rice parcels evolved into the delicious Joong we know and enjoy today — a symbol of remembrance, love, and community.

Since becoming vegan, I’ve recreated this beloved celebratory food so no one in our family — or yours — needs to miss out. This plant-based version features my signature Five Spice Stewed Vegan Meat, baked and then simmered to a soft, juicy, meat-like texture that echoes the flavours of classic stewed pork. Paired with gingery mushrooms, a savoury stir-fried filling, and tender mung beans, each parcel becomes a nostalgic bite of festival joy.

Whether you're a seasoned maker of Joong (Zongzi) or trying them for the first time, I hope this recipe brings as much warmth and meaning to your table as it does to mine.

五香滷素肉糉子

（可做 12–16 個粽子）

1  糯米：

800g 洗淨後用約 70°C 溫水浸泡 40 分鐘，瀝乾。加入鹽、糖、麻油各 1 大匙與油 2 大匙拌勻備用。

2  開邊綠豆：

400g 洗淨後用 70°C 溫水浸泡 40 分鐘，瀝乾。加入鹽、糖、麻油各 ½ 大匙與油 1 大匙拌勻備用。

3  燜冬菇：

乾冬菇 80g 先用溫水泡 5 分鐘至稍軟後沖洗乾淨，再用約 70°C 溫水浸泡 2 小時。撈起剪去蒂部，剪成兩半。保留泡菇水備用。

鍋中下油 1 大匙，爆香少許薑末，放入冬菇翻炒，加入 1 大匙酒拌炒，調入 ½ 小匙白胡椒粉、½ 小匙鹽、1 小匙糖、1 小匙香菇粉、2 大匙素蠔油，炒至入味。加入足量冬菇水剛好蓋過菇面，煮滾後轉小火燜煮 1.5 – 2 小時至軟稔。最後加入少許生粉水勾芡至醬汁略濃，盛進大碗中備用。

4  五香素肉塊：

用我【三色齋烤麵筋泡芙】食譜中的麵糰，用食譜內的五香滷水燜煮成素肉塊。燜好後剪成較小塊備用。

5  素肉碎餡料：

菜脯 50g 洗淨後浸泡 30 分鐘去鹹味，切小丁

熟栗子 100g 切小丁

荀絲罐頭 200g 沖洗瀝乾後切丁

新鮮香菇 250g 洗淨瀝乾切丁

鍋中下油 1 大匙，爆香薑末 1 小匙，加入所有餡料拌炒。加入酒 1 大匙、麻油 1 大匙炒香，再加入 * 自製椒鹽粉 1 小匙 炒至入味。加半杯泡冬菇水或清水煮數分鐘，最後以少許生粉水勾芡至濃稠，完成香噴噴的素肉餡料。

6  粽葉與水草（可用棉繩代替）:

用熱水泡 30 分鐘後，以沸水煮 30 分鐘，再逐一洗淨。剪去葉的頭尾方便包糉。

7  包粽子：

用 2 塊糉葉捲成漏斗形，先放 1 大匙糯米 ，1 大匙綠豆，1 大匙肉碎餡， 2 片燜冬菇（帶醬汁），2 塊五香素肉（帶滷汁 )，再加 1 大匙肉碎餡，1 大匙綠豆，最後 1 大匙糯米。包好後用繩綁緊。

8  用 Instant Pot 煮：

將粽子放入鍋中，加沸水並用大蒸架壓住防止浮起，選擇 Pressure Cook – High – Normal – 60 分鐘 即可。

9  用大鍋水煮：

將粽子放入滾水中，用蒸架壓住防浮，煮滾後轉中火煮 3 – 4 小時即可。取出趁熱享用。

10  * 自製椒鹽調味粉 :

鹽 2 大匙

白胡椒粉 1 大匙

花椒粉 1 大匙

糖 1 大匙

天然蘑菇粉 1 小匙

五香粉 ½ 小匙

乾辣椒籽 1–2 大匙

將所有材料放入小瓶中搖勻，可用作日常炒菜、醃料等。

Five Spice Vegan Joong (Zongzi) 

(Makes 12–16 dumplings)

1  For the Glutinous Rice :

800g, rinsed and soaked in ~70°C water for 40 min. Drain and mix with 1 tbsp each of salt, sugar, sesame oil, and 2 tbsp neutral oil.

2  For the Split Mung Beans :

400g, rinsed and soaked in ~70°C water for 40 min. Drain and season with ½ tbsp each of salt, sugar, sesame oil, and 1 tbsp oil.

3  For the Braised Mushrooms :

Soak 80g dried shiitake in warm water for 5 min, rinse, then soak in ~70°C water for 2 hrs. Trim stems, cut in half. Reserve soaking liquid.

Sauté 1 tbsp oil with ginger, add mushrooms, 1 tbsp wine, ½ tsp pepper, ½ tsp salt, 1 tsp sugar, 1 tsp mushroom seasoning, 2 tbsp vegan oyster sauce.

Add soaking water to just cover and simmer 1.5–2 hrs until tender. Thicken with starch slurry and set aside.

4  For the Five Spice Vegan Meat :

Use proofed dough from my [Homemade Delicious Braised Gluten Puffs] recipe, braised in the five spice sauce. You can cut into smaller pieces after braising. Set aside.

5  For the Savoury Filling :

50g preserved radish (soaked 30 min & diced)

100g cooked chestnuts (diced)

200g canned bamboo shoots (rinsed & diced)

250g fresh mushrooms (diced)

Sauté 1 tsp ginger in 1 tbsp oil, add all ingredients, stir-fry. Add 1 tbsp wine, 1 tbsp sesame oil, * 1 tsp homemade salt & pepper seasoning.

Pour in ½ cup mushroom soaking water, simmer briefly. Thicken with a little starch. Set aside.

6  Leaves & Strings :

Soak bamboo leaves and strings (or use cotton twine instead without soaking) in hot water 30 min. Boil for 30 min, rinse, trim both ends of the leaves.

7  To Wrap :

Form a cone with the 2 leaves. Add:

1 tbsp glutinous rice → 1 tbsp mung beans → 1 tbsp savoury filling → 2 braised mushrooms (with sauce) → 2 pieces five spice vegan meat (with sauce) → another layer of filling, mung beans, and rice. 

Place the 3rd leaf around the V shaped end and fold, wrap tightly and tie.

8  To Cook in Instant Pot :

Place the rice parcels in pot with boiling water. Use a rack to weigh them down. Pressure Cook – High – Normal – 60 min.

9  To Cook on Stovetop :

Place the parcels in boiling water, weigh down, bring back to the boil then simmer for 3–4 hrs. Serve warm.

10   Homemade Salt & Pepper Seasoning :

2 tbsp salt

1 tbsp white pepper

1 tbsp Sichuan pepper powder

1 tbsp sugar

1 tsp mushroom powder

½ tsp five spice powder

1–2 tbsp dried chilli flakes

Mix and store in a small jar. Great for stir-fries, marinades, and more!