1. Wash the glutinous rice and soak it in cold water for more than 4 hours. I usually soak it overnight and make zongzi the next day.
2. Soak the big red beans in cold water and press them in a pressure cooker. Stir in appropriate amount of sugar.
3. Fresh palm leaves are washed with water and soaked in water to maintain their fresh color.
4. Put two brown leaves together to form a large leaf, rolled into a cone shape.
5. Put some rice in the cone first.
6. Add a few cooked big red beans.
7. Add rice to 1 cm below the edge of the cone.
8. Fold all the edges to form a tight zongzi.
9. Tie it with a string and cook it in a casserole for about 2 hours. Note that the dumplings are best submerged in the water.
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