1. Wash the glutinous rice and soak it overnight.
2. Drain the water and set aside.
3. Wash the zong leaves in advance and set aside.
4. Take a whole zong leaf and fold it as shown in the figure.
5. Put glutinous rice, lotus paste, and bean paste on top, and then put a layer of glutinous rice.
6. Keep the two ends of the zong leaves overlapped, fold back and cover them on the glutinous rice, and be sure to compress them firmly. This is a key step to adjust the shape of the zongzi to ensure that the rice does not leak. Finally adjust the end of the zongye.
7. Finally, adjust the end of the zong leaves, the excess part can be cut off and tied with cotton thread.
8. The hot water must be less than the rice dumplings! After boiling, keep it on medium-high heat for 1 hour, then turn to low heat and simmer for 1 hour.
9. The cooked rice dumplings are relatively hot, so you'd better take them out and let them dry before eating.
10. Take advantage of the warmth, peel off a try.
Tips:The hot water used to cook the zongzi must be below the whole body of the zongzi. Cooking for two hours can ensure the soft and waxy texture of the zongzi. If you don’t eat it right away, you can keep the zongzi soaked in the pot for about 2 hours, and it will continue to soften. , And the rice grains are not easy to stick to the zong leaves!
Add hot water once in the middle.
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