Glutinous Rice Zongzi with Honey Dates

Wash the glutinous rice and soak it for 3 to 4 hours. Wash the jujubes, and boil the bamboo leaves for 20 to 30 minutes, then rinse them thoroughly several times.

The cord should be cut to 43 to 45 cm each (45 cm is fine for beginners).

Place 2 spoonfuls of glutinous rice in the leaf first, add a jujube, then add 2 spoonfuls of rice flour, flatten and wrap it up, and tie it with a string.

Place all the wrapped zongzi in the pot, then add water. Cover and bring to a boil, then simmer on medium-low heat for 1 hour.

These zongzi that were simmered overnight have cooled completely, not a single grain of rice is missing. Take them out of the pot and change the water two more times.

The zongzi are uniform in size, firm, and not a single grain of rice is missing.

A cut jujube sticky rice dumpling, with glutinous rice and sweet fragrant jujube.