1. The rice was soaked in water at least 3.4 hours in advance. I soaked it at night, and started to pack the next morning, all night.
2. Candied dates are ready
3. Boil fresh zong leaves in boiling water for about 2 minutes, remove and soak in cold water
4. After soaking the Malian, use scissors to divide it into two, using one whole root is too thick
5. Take two zong leaves and put them together. They can be overlapped or staggered slightly. The right hand makes a small conical pocket counterclockwise and holds it with the left hand.
6. Then put the rice and dates in the enclosed small pocket. When the rice is full, pinch the zongzi at the position of the tiger’s mouth between your thumb and index finger to make the zongzi look like a triangle, and the "tip" of the triangle is the position of the tiger’s mouth, facing you.
7. Hold the zongzi with your left hand, and cover the upward triangle with the leaf with your right hand
8. Pinch the zongzi with your left hand and sort out the extra zong leaves with your right hand. The thumb and index finger of your left hand will squeeze the zongzi leaves in multiple places in the upper triangle and pinch them down.
9. Pull down the extra part of the tip of the zong leaf with your right hand
10. .After pulling down, the zong leaves are tidied and tucked to one side
11. Attach Malian to seal the mouth of the zongzi
12. Put the wrapped zongzi into the pressure cooker, pour cold water and make the zongzi even
13. Press the drawer on the zongzi
14. Press a plate on the drawer
15. Boil on low heat and cook for half an hour after the pressure cooker is steamed
Tips:1. Don't leave the zongzi immediately after cooking, it tastes better if it is simmered for a few hours
2. Decide how many dates to put according to the size of your zong leaves. If the zong leaves are too small, there will be too many dates.
3. This amount is about 15 pieces, and this has to be determined according to the size of your own zong leaves
