After making glutinous rice cones or zong zi, I decided to make more using jasmine rice instead of glutinous rice. They are equally delicious for people who do not like to consume glutinous rice. The Chinese believe that glutinous rice is more “heaty” compare to jasmine rice. So older people tend to avoid eating too much glutinous rice. Zong zi using glutinous rice is more glistening if you look at the photos. The one made with rice are more matte. Regardless, I still find them delicious.
Read more about the story behind the tradition of eating zong zi if you are interested. I personally always find it interesting to know stories behind what I eat. It makes me appreciate more what is presented in front of me 🙂
- Things you can do a day before: Soaking the shiitake mushrooms in water Soaking the dried shrimps in water Marinate the meat
Most people's recipes for zong zi is by boiling them in water, but not this recipe. Get your steamer ready to steam the wrapped up zong zi. Steam for about 1.5- 2 hours. You need to add hot water to the steamer 5-6 times as 1.5-2 hours are long time and the water will run low for sure. So make sure you have an extra pot of hot water ready so you can add them when the water runs low. At the end of the two hours, you can pick one and open it up to check if the rice is cooked through. If it is, then it's done. Leave them to completely cool down before unwrapping
If you have leftovers, you can freeze the zong zi in the freezer and it's good for maximum 2 weeks. When ready to eat them, you don't thaw them. They can go straight from the freezer to the steamer with boiling water and steam for about 20-30 minutes or until heated through