Traditional Zongzi

Traditional Zongzi

1. Wash the palm leaves repeatedly, and boil the water in the pot into the palm leaves for 15 to 20 minutes.

2. Wash the boiled palm leaves with cold water.

3. Wash the glutinous rice, then soak the glutinous rice for 2 hours.

4. Wash kidney beans and lotus seeds and soak them for later use.

5. Wrap proper amount of glutinous rice and kidney beans with brown leaves to form brown seeds and cut off the excess leaves to be neat and beautiful.

6. The wrapped palms are green in color.

7. The zongzi wraps are uniform, moderately tight, and beautiful in appearance.

8. Boil in a pressure cooker for 20 minutes, then simmer for 1 hour (it will be more delicious after a night, forget to shoot in the pot), remove and soak in cold water.

9. Peel off one to see the effect, it is sticky and delicious.