Kee Chang Recipe

step 1

• STEP 1.Soak the glutinous rice in water for three hours and drain. Each zong requires four zong leaves. Red bean paste, rolled into egg shape, 50 grams each. Pour the alkaline water into the glutinous rice and stir well. Marinate for 15 minutes.

• STEP 1.After 15 minutes, add raw oil and stir well so that the glutinous rice will not stick to the zong leaves after cooking. Cover the red bean paste with cornstarch so that the glutinous rice next to the red bean paste is cooked through.

• STEP 2.Overlap two zong leaves forty-five degrees and slide them towards each other. Bend the zongye, creating a sharp corner with a nest inside.

• STEP 3.Put a tablespoon of glutinous rice, evenly distribute, add red bean paste. Put glutinous rice over the red bean paste. Cover with zong leaves. Wrap each side with a piece of zong leaves, slide the side inward, fold it in half, and then wrap it.

• STEP 4.Tie the zongzi lightly with a cotton rope, because the glutinous rice will expand after it is cooked, but the knot of the cotton rope should be tight . Put the zongzi into a high-speed pot, then cover the zongzi with boiling water and cover with a normal lid. After removing the white foam, put on the high-speed pot lid. After the water has boiled, cook for another half an hour over medium and low heat, then turn off the heat.