Zongzi Chinese sticky rice dumpling

Ingredients

For the sweet Zongzi made in triangle shape

• 600 g glutinous rice – 21oz
• 4 tablespoon red bean paste – aka adzuki bean paste
• 4 tablespoon red bean – aka adzuki beans
• 12 Chinese dates – pitted
• 12-24 bamboo leaves – two ends trimmed
• 12 cooking strings – 70cm/27inch each
• Honey or sugar – for serving, optional

For the savoury Zongzi in pyramid shape

• 600 g glutinous rice – 21oz
• 6 shiitake mushrooms
• 200 g pork belly – cut into chunks
• 2 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon Shaoxing rice wine
• ¼ teaspoon Chinese five-spice powder
• 1 pinch white pepper
• 1 pinch salt
• 1 pinch sugar
• 1 teaspoon ginger – minced
• 48 bamboo leaves – two ends trimmed
• 12 cooking strings – 125cm/50 inch each

Instructions

For the sweet Zongzi

1. Prepare: Soak glutinous rice, red beans and bamboo leaves in water overnight.
2. Assemble (triangle shape): Use one wide bamboo leaf (or two overlapped narrow ones) to form a narrow cone. First, place a date in the cone, then some glutinous rice. Add a tablespoon of red bean paste. Top with more rice and whole red beans. Fold the two sides of the leaf over the rice. Then fold the top of the leaf down to cover the rice completely. Wrap the rest of the leaf around the shape. Tie with a cooking string. Please refer to the video below.
3. Cook: Place Zongzi in a pot (ideally small enough to let them snuggle). Fill the pot with water completely covering the Zongzi. Place a heavy plate on top. Bring the water to a boil then leave to simmer for 2.5 hours (check the water level from time to time. Top up to ensure the Zongzi are always underwater).
4. Serve: Equally delicious both warm and cold. Dip into sugar or honey for a sweeter taste if you wish.

For the savoury Zongzi

1. Prepare: Soak glutinous rice, shiitake mushrooms and bamboo leaves in water overnight. Marinate the pork with the rest of the ingredients overnight.
2. Assemble (pyramid shape): Overlap two leaves like an X. Form a wide cone in the middle. Place some glutinous rice in, then the pork and mushroom. Top with more rice and make it level. Fold two ends of the leaves towards the middle. Then use another two leaves to seal two sides. Tie with a cooking string (opposite direction of the last two leaves). Please refer to the video below.
3. Cook: Same as cooking sweet Zongzi (see above).
4. Serve: Best to serve warm.