Alkaline water zongzi

Name: Alkaline water zongzi
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks
Ingredients: 1000g glutinous rice; to taste Bamboo leaves (used for wrapping zongzi); 5~6g Edible alkali; 2g Baking soda

Traditional lye-water zongzi where alkalized glutinous rice turns golden and wonderfully springy after wrapping and boiling, prized for its clean sweetness dipped in sugar.

45 minNewMedium Snacks Boil Original

Instructions

1
After rinsing the glutinous rice clean, soak it for 2 hours.
2
Put the cleaned bamboo leaves into a pot and boil for 10 minutes.
3
Take out and soak in clean water.
4
Prepare an appropriate amount of edible alkali and baking soda.
5
Scoop out the soaked glutinous rice and drain the water.
6
Pour the alkaline powder and baking soda into the glutinous rice and stir evenly, while trimming the ends of the bamboo leaves.
7
Take a piece of bamboo leaf.
8
Rolled into a funnel shape.
9
Wrap with glutinous rice and press firmly, about nine-tenths full.
10
Press the upper leaves downward and pinch tightly.
11
Fold the extra leaves to the right side.
12
Finally, tie it tightly with a rope.
13
Wrapped zongzi.
14
Place it in the electric pressure cooker, pour in enough water to cover the zongzi, and cook using the 'Bean/Tendon' setting until the time is up.
15
Time's up, take it out of the pot.
16
Finished product.
17
Chewy and soft, it tastes great when dipped in sugar, honey, or condensed milk.