How to wrap zongzi with bamboo leaves

Indochine leaves are often used to wrap rice dumplings, which is a common traditional folk custom in my country, especially during the Dragon Boat Festival, when every family will eat rice dumplings. The method of wrapping rice dumplings is also relatively simple. First, you need to choose rice dumplings leaves, which should be as wide as possible. Soak them in water for a while, then drain the water. Prepare new rice and pure glutinous rice for wrapping. Of course, you can also put in other ingredients and other fillings.

How to wrap zongzi with bamboo leaves

1. Choose rice dumplings leaves. The leaves for making rice dumplings can be selected from commonly used chopstick leaves, bamboo leaves, and reed leaves. The bigger (wider) the zong leaves are, the better. First, soak the leaves in water to soften them. This is usually done one day in advance, and then dry them.

2. Choose rice. It should be new rice and pure glutinous rice.

3. Prepare your favorite fillings, such as: dates, bean paste, etc. Wash the glutinous rice first, and wash the dates as well. Golden thread dates are best. Those with seeds are better than those without seeds. Those without seeds are too soft for making rice dumplings.

4. Prepare the colorful threads and wash them clean.

5. After the materials are prepared, you can take two pieces of rice leaves (both reverse sides) and overlap them in opposite directions, put in a small bowl (125 grams), use your index finger to lightly draw a line in the middle of the rice, put in the stuffing, fold the outer end of the rice leaf inward and fold it back with your right hand, wrap one end and then complete the other end in the same way. To tie the rice dumplings, tie them in the middle first and then tie them from one end to the other to prevent deformation. The rope should not be too tight or too loose, just pull it lightly so that it does not move.

6. After tying them, put them into the pot one by one, and then add cold water to cover the dumplings about 1 cm high. After the water has boiled for 15 minutes, swap the upper and lower rice dumplings in the pot and simmer for 1 hour.

7. After cooking, wait for the rice dumplings to cool down and then put them in special water for a while (this way they will not stick to the leaves).

How long should the rice be soaked for making zongzi?

The rice used to make rice dumplings must be new rice, pure glutinous rice, without any japonica rice mixed in, otherwise it will not taste good when cooked. The rice for making zongzi needs to be soaked, and the soaking process is also very particular. You can refer to the following two methods when you have ample time or tight time.

1. After washing the rice for zongzi, soak it in warm water at about 30 degrees for about 40 minutes. The height of the water must cover the rice, the ratio of rice to water is one to two, and the soaking water temperature should be around 30 degrees. The glutinous rice soaked in this way makes rice dumplings that are white and shiny, have the unique aroma of rice dumplings, have moderate viscosity, and are refined but not mushy.

2. In fact, the longer the rice dumplings are soaked, the better. The longer the soaking time, the better the rice tastes. As long as the rice is soaked in the correct way, the longer it is soaked for making rice dumplings, the better. It should be soaked for at least 3 hours. The correct way is to soak the glutinous rice in clean water, change the water 2 to 3 times a day, and then make zongzi after soaking for a few days. As the cells absorb water and burst the cell walls, the sticky components are released, making the zongzi unusually sticky and soft. As long as you change the water every day, the glutinous rice will not deteriorate, but the amount of water must be sufficient, otherwise the rice will absorb enough water and be exposed to the air, and the rice grains will become powder.