Sweet Sticky Rice Dumplings (Zongzi)
These sweet zongzi feature tender glutinous rice filled with a sweet red bean paste and jujubes, all wrapped in aromatic bamboo leaves. They are traditionally steamed and make for a delightful vegan snack or dessert. The intricate wrapping technique results in a unique pyramid shape.
An original recipe by Forkin
- Total time
- 4 hr
- Serves
- 4
- Difficulty
- Hard
Allergen information: may contain sesame. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 250 gglutinous rice, soaked overnight
- 20 pcsbamboo leaf, dried, soaked overnight and boiled for 30 minutes
- 100 gred bean paste, sweetened
- 8 pcsdried jujube, pitted
- 2 tbspsugar
- 1 tspsesame oil
Equipment
bowl · large pot
The method
Step by step
- 1
Drain the soaked glutinous rice and mix it with the sugar and sesame oil in a bowl.
About 5 min
- 2
Take two prepared bamboo leaves and overlap them slightly, shiny side up, to form a wider surface.
Cook’s note: Ensure the leaves are clean and pliable from soaking and boiling.
- 3
Fold the overlapped leaves about one-third of the way from the bottom to create a cone shape.
Cook’s note: Press firmly to ensure the cone holds its shape without gaps.
- 4
Spoon some of the seasoned glutinous rice into the bottom of the cone, filling it about one-third.
- 5
Add a spoonful of red bean paste and one or two dried jujubes on top of the rice.
- 6
Cover the filling with more glutinous rice until the cone is about three-quarters full.
Cook’s note: Do not overfill, as the rice will expand during cooking.
- 7
Fold down the upper part of the bamboo leaves to cover the rice completely, forming a triangular or pyramid shape.
Cook’s note: Carefully tuck in any loose edges to seal the zongzi.
- 8
Securely tie each zongzi with a length of kitchen twine, wrapping it tightly around the dumpling multiple times to maintain its shape.
About 15 min
Cook’s note: Practice makes perfect with the wrapping technique; aim for a tight, compact dumpling.
- 9
Place the wrapped zongzi in a large pot and cover them with plenty of water.
About 5 min
Cook’s note: Ensure the water level is at least 5 cm above the zongzi.
- 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.
About 3 hr
Cook’s note: Check the water level periodically and add more boiling water if needed to keep the zongzi submerged.
- 11
Carefully remove the zongzi from the pot, drain them, and allow them to cool slightly before serving.
About 15 min
Cook’s note: Zongzi are often enjoyed warm, but can also be eaten at room temperature.
Keep it good
Store leftover zongzi in an airtight container in the refrigerator.
Reheat zongzi by steaming for 15-20 minutes or boiling for 10-15 minutes until heated through.