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Translucent yellow glutinous rice zongzi gets its unique color from alkaline water, served with sugar or syrup. This simple, traditional family treat has a distinctive jelly-like texture unlike any other rice dish.
Rinse glutinous rice thoroughly and soak it in plenty of water for at least 4 hours or overnight.
Drain the rice well and mix evenly with 4 tbsp alkaline water until the grains are uniformly yellow.
Soak bamboo leaves in hot water for 30 minutes, then gently scrub and rinse them to remove any residue.
Lay out 2 bamboo leaves overlapping, fold to form a cone, and fill with about 1/2 cup alkaline rice; press gently for a compact shape.
Fold the edges of the leaves over to seal, then tie securely with cotton string to prevent leakage during boiling.
Bring a large pot of water to boil; submerge the zongzi and simmer gently over medium-low heat for 2.5–3 hours, ensuring all are fully covered (add water as needed).
Remove cooked zongzi, let cool slightly until the rice becomes translucent and jelly-like, then serve with sugar or golden syrup drizzled on top.
