How to make specialty zongzi in countries near China.

Hello,Eating zongzi on Dragon Boat Festival is a traditional Chinese custom, however, there are different customs of eating zongzi in foreign countries.

The dumplings eaten by the Japanese during the festival are not made of glutinous rice, but of crushed rice flour. The shape of the dumplings is different from that of China, and it is common to wrap the dumplings in the shape of a hammer.

The Burmese also love to eat zongzi, but there is no connection with the Dragon Boat Festival. They use glutinous rice as the raw material and ripe bananas and coconut as the filling, which makes the dumplings soft, sweet and flavorful when eaten.

Vietnamese people eat square salty dumplings on the Dragon Boat Festival. This kind of dumplings are filled with shrimp, lean meat, duck egg yolks, red beans, quite Fujian and Guangdong flavor. There is also a sweet rice dumplings, is made of glutinous rice flour kneaded into powdered dough, shredded coconut, red bean or green bean filling stuffed into the powder made of diamond-shaped dumplings, steamed and then dipped in honey or granulated sugar to eat.

Singaporeans love flowers, and whenever a guest visits, the host will send a few bouquets of flowers, and will also bring a flower-dyed rice dumplings for guests to taste. This flower juice dumplings are wrapped in green leaves into a polygonal shape, only the size of an egg, unfolding the green leaves, after? After unfolding the green leaves, the dumplings are made of rice flour dyed light green with flower juice. The color is attractive and the taste is fresh and delicious.

Malaysia, people do the dumplings and the Guangdong area of the dumplings are somewhat similar, in addition to the more common varieties of fresh meat dumplings and ham dumplings, there are also bean paste and coconut and other kinds of dumplings, sweet and savory, delicious and mellow.

Indonesians on the dumpling filling requirements are particularly elaborate: pork filling, beef filling, chicken filling, bacon filling, ham filling, and wide-flavored sausage filling, shrimp filling, fish filling. Indonesian rice dumplings are made of round-grained rice, easier to digest than glutinous rice, coupled with the enticing aroma of bamboo leaves, is very capable of arousing people's appetites.

Philippine rice dumplings are long, flavor and China's Zhejiang area of the same dumplings. Dumplings are an essential food for Filipinos at Christmas.

Thailanders eat rice dumplings during the Water Festival in April or during the rainy season from July to September every year. Thai dumplings are mainly sweet, before wrapping the dumplings, the glutinous rice is first soaked in coconut milk, so that it has a coconut flavor and fresh aroma. Rice dumplings filled with coconut, black beans, taro, groundnuts, etc. made of small and delicate shape, Thai rice dumplings have steamed, baked two ways to eat.

The dumplings in Costa Rica are made with a specially processed, sticky cornstarch as the main ingredient, with chicken, beef, carrots, potatoes, olives, chili peppers and so on. Some are topped with beef gravy and wrapped in fresh bananas in flat squares.

Peruvians are eating tamales at Christmas, the whole family sits together while celebrating Christmas, while eating tamales, and even married daughters, but also rushed back to her mother's home to eat tamales.

Mexico, tamales called Damar, the raw materials used are coarse grains of cornmeal, with meat and chili peppers and other tamales to do the filling, with corn or banana leaves wrapped into, eat up a different flavor.

The Latin American dumplings have their own special history. 400 years ago, Spanish colonialists ruled much of Latin America, and Indians were forced to serve in hard labor far from home. Women wrapped steamed cornmeal in banana leaves along with potatoes and carrots as dry food for the road so that their husbands and sons could have a tasty meal on the way.

Have a good life!