Zongzi

Method

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1. Soak the glutinous rice in cold water 4 hours, then drain it well.

   Mark done

2. Soak the bamboo leaves in hot water 2 hours, then simmer them 10 minutes, rinse each one and trim the hard stems.

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3. Marinate the pork with its soy sauces, wine, sugar, five-spice and white pepper for 2 hours.

   Mark done Start 2 hr timer

4. Toss the drained rice with its soy sauces, oil and salt until evenly coloured.

   Mark done

5. Overlap two leaves, fold them into a tight cone with no gap at the point.

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6. Spoon in rice, then a piece of pork, an egg yolk, a mushroom and a few shrimp, then more rice to fill.

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7. Fold the leaf over the top, wrap the tail round and tie firmly with string — tight enough to compress, loose enough to expand.

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8. Repeat to make about 20 parcels.

   Mark done

9. Lower them into a large pot of boiling water, weight them down with a plate, and simmer 4 hours, topping up with boiling water.

   Mark done

10. Lift them out, drain, and let them stand 15 minutes before untying.

    Mark done

Chef’s Tips

• No gap at the point of the cone. That is where leaks start.
• Tie tight enough to compress, loose enough to expand.
• Four hours. Undercooked glutinous rice has a chalky core.

Pairing Suggestions

• Chilli oil
• Strong tea
• Eaten cold the next day

Storage & Reheating

Refrigerated for 5 days or frozen 3 months. Re-boil 20 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.