Ash from burned plants, traditionally used as alkalizing agent in Chinese cooking.
Where it comes from
Pre-industrial Chinese cooking; used by Zhuang minority for traditional zongzi and dyed sticky rice.
In the kitchen
Soaked in water and filtered; the alkaline solution cooks rice with a deeper aroma and yellow tint.
Across cuisines
Plant ash is the ash from burned plants, traditionally used as an alkalizing agent in Chinese cooking. It was used in pre-industrial Chinese cooking, particularly by the Zhuang minority for making traditional zongzi and dyed sticky rice. The ash alters the pH, affecting texture and color.
