Exclusive Small Triangular Zongzi

Soak the glutinous rice overnight in advance.

Soak the cleaned bamboo leaves in advance.

Take a piece of bamboo leaf, use the narrow end, rotate it inward counterclockwise one and a half turns until it aligns with the wide edge, forming a conical pocket.

Add a small amount of rice and press it down, then add red dates or bean paste filling. I used homemade mung bean paste filling.

Fill with rice again and press it down firmly.

Fold the bamboo leaves back to cover the rice.

Pinch out a sharp corner with your thumb and forefinger, and fold the excess bamboo leaf to the side.

Wind the thread tightly, done.

Place the wrapped zongzi into a pressure cooker, add enough water to cover the zongzi, and cook for 25 minutes after it starts to steam. If using an ordinary pot, cook for at least two hours.

After the zongzi is taken out of the pot, soaking it in its original juice overnight makes it more flavorful.