Hi everyone! Today I'm going to teach you
How to make plain zongzi
Actually this is my first time to make zongzi as well
I found it not as hard as I thought after I tried
But there are some details to keep in mind
Because I'm making the plain zongzi
So all I need are glutinous rice, bamboo leaves
And cotton strings
If you want to make the dumplings with filling
Just prepare the fillings you like
This zongzi leaves is also called the bamboo leaves
Or Jou Zu leaves
I can't get the fresh leaves here
Just the dried leaves like this
Soak it in the clean water overnight before you use it
The leaves soaked in the water overnight
Turned from the yellow leaves to the green leaves here
And the leaves get softer and tougher
Clean the soaked leaves and put them aside
And then let's soak the glutinous rice in the water
You need to wash the glutinous rice cleanly
And soak in the water for over 2 hours
And then drain the water
Now we had prepared the glutinous rice and the leaves
Then cut the cotton string which will be use to
Use to tie the zongzi later
Then you can start
First, take two leaves
Dry the surface a bit
Cut the petiole off
This part is very hard and hard for you to make zongzi
This leave has the front side, the smooth side
And the back side, the fluffy side
Take two leaves, fluffy side to fluffy side
Lay the two leaves together like this
The two petiole ends should protrude a bit
If the zongzi you're making is smaller
You can use one leave only
But I think with two leaves together
It won't break easily
It's easier for the beginners
Lay the two leaves together
And at one end, about 1/3 of the leave
Fold the leaves like this into an awl shape
The leaves overlapped beneath the angle
To ensure the rice won't drop from it
And check the overlapping leaves' order
The outermost layer is the outermost leave's petiole
And fill the glutinous rice into the awl shape
Flatten the surface of the rice when it's almost filled
Don't press it down too tight
Because the rice will expand when you cook it
And then fold the lower leaves in with two fingers
And cover down the upper leave
And immediately fold it back
Fix the leaves you fold down with your fingers
And move the zongzi to another hand
Fold the extra leaves on top from the center down
And fold it to one side
Follow the shape of the zongzi and and fold it naturally
Around the zongzi
Fix it with your hand
Before you tie your zongzi up
You have to pay attention
To the two angles you fold back
You have to tie the two angles up
Make sure the rice won't fall out when you are cooking
Tie the cotton string on the middle of the zongzi
For two rounds and tie a slip knot
Maybe there are some extra leaves left
Cut it off with scissor
Then one zongzi is finished
Do you understand the steps?
Let's see it from the different angle if it's not clear to you
Cut the petioles off from two bamboo leaves
Fluffy side to fluffy side, lay together
At one end, about 1/3 of the leaves
Create an awl shape angle
Fill the glutinous rice in
Flatten the surface of the rice when it's almost filled
Use the two bottom fingers, press it inside
Fold the upper leave down
Fix the two angles on both sides
Switch the zongzi to another hand
Fold the upper leave from the center down
And fold it to one side
Follow the shape of the zongzi
And fold it naturally
Take a cotton string
Make two circles from the middle of the zongzi
Tie a slip knot
Cut the extra leaves off
And it's done
After making all the zongzi, we can start cooking them
Put the zongzi into one big pot of cold water
Because the zongzi will float on the surface
So you can get a lid slightly smaller than the pot
Put it on the zongzi
After the water boils, turn the heat to low
Put the lid on
Cook it for about 45 minutes
Adjust the cooking time
According to the size of the zongzi
If the zongzi you cook is bigger
Especially the zongzi withe meat filling
Perhaps it will take 1-2 hours
Dry the cooked zongzi and it is ready to serve
The whole house is filled with the aroma of zongzi
While you are cooking
It smells even better after you untie the zongzi
I like to pour some honey on the plain zongzi
Or sprinkle some golden caster sugar
I hope you like this plain zongzi
Happy Dragon Boat Festival
Thank you for watching