Zongzi: Chinese sticky rice dumpling (粽子)

Step 1

Prepare: Soak glutinous rice, red beans and bamboo leaves in water overnight.

Step 2

Assemble (triangle shape): Use one wide bamboo leaf (or two overlapped narrow ones) to form a narrow cone. First, place a date in the cone, then some glutinous rice. Add a tablespoon of red bean paste. Top with more rice and whole red beans. Fold the two sides of the leaf over the rice. Then fold the top of the leaf down to cover the rice completely. Wrap the rest of the leaf around the shape. Tie with a cooking string. Please refer to the video below.

Step 3

Cook: Place Zongzi in a pot (ideally small enough to let them snuggle). Fill the pot with water completely covering the Zongzi. Place a heavy plate on top. Bring the water to a boil then leave to simmer for 2.5 hours (check the water level from time to time. Top up to ensure the Zongzi are always underwater).

Step 4

Serve: Equally delicious both warm and cold. Dip into sugar or honey for a sweeter taste if you wish.

Step 5

Prepare: Soak glutinous rice, shiitake mushrooms and bamboo leaves in water overnight. Marinate the pork with the rest of the ingredients overnight.

Step 6

Assemble (pyramid shape): Overlap two leaves like an X. Form a wide cone in the middle. Place some glutinous rice in, then the pork and mushroom. Top with more rice and make it level. Fold two ends of the leaves towards the middle. Then use another two leaves to seal two sides. Tie with a cooking string (opposite direction of the last two leaves). Please refer to the video below.

Step 7

Cook: Same as cooking sweet Zongzi (see above).

Step 8

Serve: Best to serve warm.