媽媽逢年過節必有自家製的過節美食！端午糭是其一。這些年我做的端午素糭就是師承家母，也加入自己心思，感謝不少朋友每年都期待，糭有驚喜！在此分享給大家，共享素糭的美味健康與家的溫暖滋味。
素瑤柱猴菇
材料（分量約10隻）：
糯米 600克
綠豆邊 300克
熟紅豆 80克
冬菇 10粒
栗子（剝殼）10粒
金菇 2包
急凍猴頭菇 10粒糯米調味：
海鹽 1湯匙
香菇粉 1茶匙
椰糖 1茶匙
花生油 2湯匙
胡椒粉 1茶匙綠豆邊調味：
海鹽 1茶匙
椰糖 1茶匙
香菇粉 1/2茶匙
麻油 1.5湯匙
沙薑粉 1茶匙猴頭菇調味：
五香粉 1.5茶匙
椰糖 1/2茶匙
素蠔油 2茶匙
麻油 1湯匙
香菇粉 1/3茶匙冬菇調味：
冰糖 1茶匙
素蠔油 2茶匙
麻油 1湯匙
薑片 3片其他材料：
竹葉（乾或新鮮皆可，用新鮮竹葉包出來的糭會較細小）、鹹水草
事前準備︰
竹葉用室溫水浸約2至3小時至軟身，再用熱水烚一會，備用。鹹水草略為浸水一會，或可跟竹葉一起烚，用作清走雜質；
糯米及綠豆邊浸水約3至4小時，然後完全晾乾水，備用；
烚熟紅豆，記得不要烚至散開，但亦不要太硬身。完成後加少許鹽調味，備用；
炸香急凍猴頭菇後隔油，加五香粉、椰糖、素蠔油、香菇粉及麻油拌均調味，備用；
冬菇先浸水，洗淨後加薑片、素蠔油、麻油及冰糖和水一起炆，炆至入味即可；
金菇切去尾段，再切成五小段，下油鍋炸至金黃，製作成素瑤柱，備用。
包糭方法 ：
取兩片乾的竹葉，疊成交叉形狀，再摺成一個尖角承托位，竹葉平滑一面放糯米；
先用湯匙加入2匙糯米及1匙綠豆邊；再加適量炸金菇，栗子、冬菇及猴頭菇各1粒，最後加多1匙綠豆邊及2匙糯米；
先將朝向自己那邊的竹葉向前摺，再在左右兩邊加一片竹葉包裹，將有莖位的一邊竹葉朝向自己，然後前後兩邊對摺，再用鹹水草包紮即可；
包好的糭用滾水烚2小時，期間須加水。烚好後可趁熱享用，或放涼後放入雪櫃保存。
小貼士：
糭烚好後最好馬上撈起，避免浸水過久，導致竹葉較易變壞，以及拉淡糯米的味道。
Vegetarian Zong (Sticky Rice Dumplings in Bamboo Leaves)
Ingredients (makes roughly 10 dumplings) :
600g sticky rice
300g split mung beans
80g cooked adzuki beans
10 shiitake mushrooms
10 chestnuts (peeled)
2 packs of enoki mushrooms
10 frozen lion's mane mushroomsSeasonings for sticky rice:
1 tbsp sea salt
1 tsp mushroom powder
1 tsp coconut sugar
2 tbsp peanut oil
1 tsp white pepper powderSeasonings for split mung beans:
1 tsp sea salt
1 tsp coconut sugar
1/2 tsp mushroom powder
1.5 tbsp sesame oil
1 tsp sand ginger powderSeasonings for lion's mane mushrooms:
1.5 tsp five-spice powder
1/2 tsp coconut sugar
2 tsp vegetarian oyster sauce
1 tbsp sesame oil
1/3 tsp mushroom powderSeasonings for shiitake mushrooms:
1 tsp rock sugar
2 tsp vegetarian oyster sauce
1 tbsp sesame oil
3 ginger slicesOther ingredients:
Bamboo leaves (either dried or fresh, dumplings wrapped in fresh bamboo leaves appear to be smaller)
Salt water grasses
Preparations :
Soak the bamboo leaves in water at room temperature for around 2-3 hours until soft. Blanch in boiling water for a while. Set aside. Soak the salt water grasses in water for a while, or blanch them together with the bamboo leaves. This helps to remove the impurities;
Soak the sticky rice and split mung beans in water for roughly 3-4 hours. Drain all the water. Set aside;
Boil the adzuki beans until done. Be careful not to cook overcook until mushy, yet it is important to boil the beans long enough until tender. Season with a pinch of salt. Set aside;
Deep-fry the frozen lion's mane mushrooms. Drain the excess oil. Season with five-spice powder, coconut sugar, vegetarian oyster sauce, mushroom powder and sesame oil. Mix well;
Soak the shiitake mushrooms until soft. Rinse to clean. Add the mushrooms, ginger slices, vegetarian oyster sauce, sesame oil, rock sugar and water in a cooking pot. Braise the mushrooms until soaked up with sauce;
Chop off the root ends of the enoki mushrooms. Slice into five equal portions. Deep fry in oil until golden. These mushrooms will serve as the vegetarian dried scallops.
To assemble the zong :
Layer two dried bamboo leaves with the smooth sides up like a cross. Fold up the bottom to form a cone.
Add the fillings in the following order: 2 tablespoons sticky rice, 1 tablespoon split mung beans, some deep-fried enoki mushrooms, 1 chestnut, 1 shiitake mushroom and 1 lion's mane mushroom, then 1 tablespoon split mung beans and 2 tablespoons sticky rice.
Fold the leaves which are facing you towards the middle. Add a leaf on the left and right respectively with the hard stalks pointing yourself. Fold the two sides into the middle. Fold the upper remaining part of the leaves down. Tie the zong tightly with salt water grass.
Fill a big cooking pot with water. Bring to the boil and cook the zong for 2 hours. Add water regularly. Enjoy the zong either immediately while they are warm or let cool and store in the refrigerator.
Tips :
Remove the zong from the water immediately when they are done. Do not leave them in water for too long. Otherwise, the bamboo leaves may rot easily, and the prolonged soaking may weaken the flavour of the sticky rice.