1. Add brown sugar to a small amount of water and simmer into a syrup on low heat. The amount of water and sugar is about 1:3. Turn off the heat and set aside (when the finished zongzi is out of the oven, the sugar will gradually thicken and become a syrup)
2. After the zongzi leaves are soaked in water, wipe them with a cloth on both sides. Put water in a large pot and boil them together with the leaves. After the water is boiled, continue to boil for 3-5 minutes, then pour out and scoop up for use
3. Put the glutinous rice in alkaline water and mix well, and you can see that the beige turns yellow
4. Take two leaves and overlap the head and tail in opposite directions
5. Folded into a pocket
6. Spoon the rice into your pocket with a spoon
7. Add another leaf on the periphery
8. Then wrap it up, wrap the city strip
9. Fold the leaves back in half to make a rectangle (try to keep the glutinous rice inside the rectangle)
10. Then start bandaging, starting from the middle to both sides
11. Probably made like this, you can put it in the pot and cook, about 2 hours
12. After two hours of cooking, you can take a zongzi out to see if it is cooked thoroughly before you decide to turn off the heat!
Tips:The rice dumplings and syrup will be more delicious after cooling down!
