Glutinous Date Brown

Wash the glutinous rice and soak it for 2 to 3 hours.

Honey date.

Rinse the purchased bamboo leaves repeatedly until clean, then put them in a pot and boil for 15 minutes (turn them over while boiling).

Prepare the string in advance and start wrapping the zongzi; the appearance is quite standard, I guess.

Wrap all the zongzi individually (I used one bamboo leaf per zongzi; beginners should definitely use two leaves to prevent rice from leaking).

First, place the zongzi into the pot.

Then add cold water (using an iron pot is because iron pots resist burning).

After bringing it to a boil, reduce to medium-low heat and cook for one hour (added boiling water once during the process).

It was already 9:30 last night when it was finished cooking. It was left to steam in the pot overnight and was only taken out this morning to rinse with cold water. The zongzi have a standard shape and do not fall apart or leak rice (can be stored in the refrigerator and eaten tomorrow morning).

It can be eaten hot or cold.

The zongzi are uniform in size, with one zongzi wrapped in a single bamboo leaf (the bamboo leaf is not wide), and there is no rice leakage—it's also a skillful craft.

Tomorrow is the Dragon Boat Festival, and eating zongzi is a traditional custom of the festival.

Peeling off the brown leaf, the white glutinous rice and red jujube, glutinous, fragrant, sweet, tempting the taste buds.