Chimaki
JapanSweet sticky rice in a bamboo leaf, often cone-shaped. Eaten for the spring Boys' Festival (Tango no Sekku) — the name 粽 is even the same character as Zòngzì.
Rice in a leaf, all over Asia
China doesn't have the Zòngzì all to itself. Many neighbouring countries wrap sticky rice in leaves and steam it — each with its own twist.
A parcel of sticky rice, wrapped in a leaf and cooked: you'll find the idea all across Asia. Sometimes sweet, sometimes savoury, sometimes for New Year, sometimes for Children's Day — and always a little taste of home.
Bánh chưng & Bánh tét
VietnamSticky rice with mung beans and pork belly, wrapped in dong leaves — square in the north, cylindrical in the south. The heart of the Tết New Year.
Suman
PhilippinesSticky rice, often with coconut milk, wrapped in banana or palm leaves and steamed. Sweet, for breakfast or a snack, usually with a little sugar.
Khao tom mat
ThailandSticky rice with coconut milk and a piece of banana, wrapped in banana leaves and steamed. A popular sweet snack from the market.
Num ansom
Cambodia & LaosLong rice rolls in banana leaves, sweet with banana or savoury with pork belly. Wrapped in big batches for the New Year.
Lemang & Ketupat
Indonesia & MalaysiaSticky rice cooked in a bamboo tube (lemang) or packed into intricately woven palm pouches (ketupat). Part of the feast that ends the fasting month.
One idea, many homes
From a parcel for the fish to a festival feast, rice in a leaf ties half of Asia together — and far beyond it, think of the tamales of Latin America. We bring our version here to Switzerland.
Try our version
Wrapped fresh by hand, right here in Switzerland. Take a look at the varieties and prices and drop us a quick message.