질문하기
Sticky glutinous rice is filled with sweet red bean paste and wrapped in fragrant bamboo leaves. This traditional family dessert is a Dragon Boat Festival favorite with a naturally sweet, earthy filling.
Rinse glutinous rice thoroughly until the water runs clear, then soak it in water for at least 4 hours or overnight.
Soften bamboo leaves by soaking them in hot water until pliable (about 30 minutes), then wipe each leaf clean.
Drain the soaked rice well and mix with sugar, salt, and vegetable oil for seasoning.
Lay two bamboo leaves overlapping, shape them into a cone, fill with a tablespoon of seasoned rice, then add a spoonful of red bean paste at the center, and top with more rice to cover.
Fold the leaves over to seal the filling, shaping into a triangle or rectangle, and tie tightly with kitchen twine.
Place the wrapped zongzi into a large pot, cover with water, bring to a boil, then reduce heat to a gentle simmer and cook for 2 to 2.5 hours, ensuring the water level remains above zongzi throughout.
Let the cooked zongzi cool for at least 10 minutes before unwrapping to enjoy the best sticky, cohesive texture.
