Sweet Sticky Rice Dumplings (Zongzi)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Drain the soaked glutinous rice and mix it with the sugar and sesame oil in a bowl.

   Ca. 5 min.

2. 2

   Take two prepared bamboo leaves and overlap them slightly, shiny side up, to form a wider surface.

   Kokkens note: Ensure the leaves are clean and pliable from soaking and boiling.

3. 3

   Fold the overlapped leaves about one-third of the way from the bottom to create a cone shape.

   Kokkens note: Press firmly to ensure the cone holds its shape without gaps.

4. 4

   Spoon some of the seasoned glutinous rice into the bottom of the cone, filling it about one-third.

5. 5

   Add a spoonful of red bean paste and one or two dried jujubes on top of the rice.

6. 6

   Cover the filling with more glutinous rice until the cone is about three-quarters full.

   Kokkens note: Do not overfill, as the rice will expand during cooking.

7. 7

   Fold down the upper part of the bamboo leaves to cover the rice completely, forming a triangular or pyramid shape.

   Kokkens note: Carefully tuck in any loose edges to seal the zongzi.

8. 8

   Securely tie each zongzi with a length of kitchen twine, wrapping it tightly around the dumpling multiple times to maintain its shape.

   Ca. 15 min.

   Kokkens note: Practice makes perfect with the wrapping technique; aim for a tight, compact dumpling.

9. 9

   Place the wrapped zongzi in a large pot and cover them with plenty of water.

   Ca. 5 min.

   Kokkens note: Ensure the water level is at least 5 cm above the zongzi.

10. 10

    Bring the water to a rolling boil, then reduce the heat to a simmer, cover the pot, and cook for at least 3 hours.

    Ca. 3 t.

    Kokkens note: Check the water level periodically and add more boiling water if needed to keep the zongzi submerged.

11. 11

    Carefully remove the zongzi from the pot, drain them, and allow them to cool slightly before serving.

    Ca. 15 min.

    Kokkens note: Zongzi are often enjoyed warm, but can also be eaten at room temperature.