Honey Date Rice Dumpling

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

Wash the bought jujubes and drain the water.

These are the compressed brown leaves packed in bags, of good quality. After washing and boiling them in a pot for 20 minutes, take them out and wash each leaf clean, then rinse repeatedly.

According to the size of the palm leaf, for a large leaf I only use one piece: first scoop a spoonful of rice, then add a jujube, then add another layer of glutinous rice and put in another jujube (one zongzi uses two jujubes). After wrapping, the tip of the palm leaf may need trimming.

Trim off the excess parts of the palm leaves, and the palm dumplings will be neat and beautiful.

Place the individually wrapped zongzi into the pot and steam for 20 minutes. This time I am using a pressure cooker.

It's best to let the cooked zongzi sit overnight; it becomes soft, glutinous, and sweet (I wrapped them at night and let them sit overnight after cooking).