Easy Zongzi Recipe with Red Bean Paste Filling (红⾖豆沙粽⼦子) – Curated Kitchenware 01/08/2023, 7*40 PM

Easy Zongzi Recipe with Red Bean Paste

Filling ( )
Rated 5.0 stars by 1 users

Servings
16

Dragon Boat Festival is approaching (Thu, Jun 22, 2023). We usually eat Zongzi, AKA sticky
rice dumplings wrapped in bamboo leaves to celebrate it. I have madesavory zongzi before,
and today, I want to share a sweet version with a classic red bean paste filling.

Author:
Souped Up Recipes

Ingredients Directions
1.1 lb / 500g glutinous 1. Soak the glutinous rice, dried red beans, and bamboo
of rice leaves overnight. If you don't have red beans, use kidney
1/4 cup of red beans or mung beans.

11.3oz / 320g red bean 2. Combine the red beans with the glutinous rice and rinse
of paste them under running water for a couple of minutes. Let
them drain and shake off the excess water.
16-20 pieces bamboo
leaves 3. Mix the red beans and glutinous rice with vegetable oil,
of
preventing the rice from sticking to the leaves.
2 tbsp of vegetable oil
4. Divide the red bean paste into 16 even pieces, 20g each.
Roll each one in a ball and set them aside. Red bean
paste is available in almost any Asian market. You can

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Easy Zongzi Recipe with Red Bean Paste Filling (红⾖豆沙粽⼦子) – Curated Kitchenware 01/08/2023, 7*40 PM

also use lotus seed paste and jujube red date paste for
different flavor options. You can click here to learn how to
make homemade red bean paste from scratch.

5. Remove the bamboo leaves from the water and wipe off
the moisture with paper towels. Cover the leaves with a
damp towel so they don't dry out.

6. Before wrapping zongzi, please distinguish the rough and

smooth sides. The rough side has an obvious stem; it
should be facing out. The smooth side should be facing in
so it contacts the rice.

7. Fold a bamboo leaf from the center into an ice cream

cone. Put your hand into the cone and twist the inner leaf
to make the cone smaller and tighter. Add a tinny bit of
rice first and use a chopstick to push it to fill the pointy
corner. Continue to add a couple of tbsp of glutinous rice.
Put one red bean paste filling in the middle, then fill up the
rest of the space with more glutinous rice. Use your spoon
to pack it tight.

8. Your left-hand holds the shape. Use your right hand to

bring the upper leaves down. Fold two sides; Pinch the tip
of the leaf to wrap it along the surface. Tie the zongzi with
kitchen twine.

9. Do the same thing to wrap the rest of the zongzi.

10. Add all the zongzi to a big pot of boiling water. Place a
plate on top of them and make sure the water covers all
the zongzi. Turn the heat to low and let it simmer for 2
hours.

11. Remove the zongzi from the water and serve with honey.

Recipe Note
Zongzi can be frozen for up to 6 months. Below are 2 methods to reheat frozen zongzi.
Method 1: Microwave one zongzi on low power for 4 minutes without thawing, then
switch to full power and microwave for 1.5 minutes.
Method 2: Steam the zongzi over medium heat for 20 minutes.

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