Best Easy Mixed Grain Zongzi Recipe

Soak the glutinous rice, short grain rice, all beans, and peanuts in cold water for at least 6 hours or overnight to ensure even texture.

Soak the dried bamboo leaves in hot water for 2 hours until flexible; clean thoroughly, then set aside. Soak and slice shiitake mushrooms.

Drain rice, grains, beans, and peanuts. In a large bowl, combine with soy sauce, salt, and white pepper for even seasoning. Fold in the sliced mushrooms and lotus seeds.

Layer two bamboo leaves together for each zongzi. Fold into a cone shape, fill with the mixed grain mixture until ⅔ full, then fold the leaves over and tie securely with twine.

Arrange wrapped zongzi upright in a large pot. Add enough water to cover. Bring to a vigorous boil, then simmer on medium-low heat for 2.5–3 hours, ensuring consistent water level to prevent scorching.

Once cooked, remove zongzi and drain. Brush each with a touch of sesame oil while hot to lock in aroma before serving.