Ingredients You’ll Need

To prepare traditional Zongzi with sweet red bean paste filling in the Wuhu style, you will need the following basic ingredients. These quantities are enough for about 20 medium-sized Zongzi.

• Glutinous rice (sticky rice): 500 grams — wash and soak in water for at least 4 hours, preferably overnight.
• Red bean paste (sweetened): 300 grams — prepacked or homemade, rolled into small balls.
• Bamboo leaves (dried or fresh): about 40 pieces — soak in warm water for 30 minutes, then rinse.
• Cooking twine (cotton string): enough to tie each Zongzi.
• Salt (optional): a pinch to enhance the flavor of the rice.
• Pork fat or vegetable oil (optional): a small amount to mix into the rice for a richer texture.

Step-by-Step Instructions

1. Prepare the Bamboo Leaves

Soak the bamboo leaves in warm water until they become soft and pliable. Gently scrub both sides with a soft cloth or sponge to remove any dirt. Trim the hard tips with scissors. Drain and set aside, keeping them moist under a damp towel.

2. Prepare the Glutinous Rice

Drain the soaked glutinous rice and place it in a large bowl. If desired, add a tiny pinch of salt and a drizzle of vegetable oil, then mix well. The rice should not be too wet — excess water can make the Zongzi mushy.

3. Shape the Red Bean Paste Filling

Divide the sweet red bean paste into 20 equal portions. Roll each portion into a smooth ball or a small oval shape. Set aside on a plate.

4. Fold the Zongzi

Take two bamboo leaves, overlapping them slightly to form a larger surface. Hold the leaves near the center and fold them into a cone shape (like an ice cream cone). Make sure the tip is sealed tightly. Fill the cone about one-third full with glutinous rice. Place one red bean paste ball in the center, then cover with more rice until the cone is about 80% full. Do not overfill — the rice expands during cooking.

5. Wrap and Tie

Fold the top part of the leaves over the rice to seal the Zongzi into a triangular or pillow-like shape. Press gently to remove air pockets. Use cotton twine to wrap around the Zongzi tightly in a crisscross pattern, then tie a secure knot. Repeat until all ingredients are used.

6. Cook the Zongzi

Place the wrapped Zongzi in a large pot and cover them completely with water. Place a heavy plate or a heatproof bowl on top to keep them submerged. Bring the water to a boil, then reduce the heat to low. Simmer for 3 to 4 hours (or up to 5 hours if you prefer a softer, more cohesive texture). Check the water level occasionally and add more boiling water if needed.

7. Cool and Serve

Remove the cooked Zongzi from the pot using tongs. Let them cool slightly on a rack. Untie the twine and peel back the bamboo leaves. The Zongzi should hold their shape and have a pleasant, sticky texture. Serve warm or at room temperature. Leftover Zongzi can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Tip from Wuhu tradition: Many home cooks in Wuhu add a small piece of pork fat (lard) into the center of the red bean paste ball for extra richness. This is optional and can be omitted for a lighter version.

Key Points to Remember

• Soaking the rice overnight is essential — it ensures even cooking and a soft, chewy texture.
• Do not overfill the leaves — leave some space for the rice to expand, or the Zongzi may burst open during boiling.
• Tie the twine firmly but not so tight that it cuts into the leaves. A secure wrap keeps water out and shape intact.
• Low and slow simmering is the secret: boiling too hard can cause the filling to leak or the leaves to tear.

Variations and Serving Suggestions

While the red bean paste version is a classic Wuhu favorite, you can also experiment with other fillings, such as chopped dates, candied kumquat, or even a mixture of nuts and dried fruit. For a savory twist, replace the bean paste with marinated pork belly and salted egg yolk. Zongzi are often enjoyed with a drizzle of honey or a sprinkle of white sugar on the side. A cup of green tea pairs beautifully with the sweet rice and bean paste.

Ingredients You’ll Need

To prepare traditional Zongzi with sweet red bean paste filling in the Wuhu style, you will need the following basic ingredients. These quantities are enough for about 20 medium-sized Zongzi.

• Glutinous rice (sticky rice): 500 grams — wash and soak in water for at least 4 hours, preferably overnight.
• Red bean paste (sweetened): 300 grams — prepacked or homemade, rolled into small balls.
• Bamboo leaves (dried or fresh): about 40 pieces — soak in warm water for 30 minutes, then rinse.
• Cooking twine (cotton string): enough to tie each Zongzi.
• Salt (optional): a pinch to enhance the flavor of the rice.
• Pork fat or vegetable oil (optional): a small amount to mix into the rice for a richer texture.

Step-by-Step Instructions

1. Prepare the Bamboo Leaves

Soak the bamboo leaves in warm water until they become soft and pliable. Gently scrub both sides with a soft cloth or sponge to remove any dirt. Trim the hard tips with scissors. Drain and set aside, keeping them moist under a damp towel.

2. Prepare the Glutinous Rice

Drain the soaked glutinous rice and place it in a large bowl. If desired, add a tiny pinch of salt and a drizzle of vegetable oil, then mix well. The rice should not be too wet — excess water can make the Zongzi mushy.

3. Shape the Red Bean Paste Filling

Divide the sweet red bean paste into 20 equal portions. Roll each portion into a smooth ball or a small oval shape. Set aside on a plate.

4. Fold the Zongzi

Take two bamboo leaves, overlapping them slightly to form a larger surface. Hold the leaves near the center and fold them into a cone shape (like an ice cream cone). Make sure the tip is sealed tightly. Fill the cone about one-third full with glutinous rice. Place one red bean paste ball in the center, then cover with more rice until the cone is about 80% full. Do not overfill — the rice expands during cooking.

5. Wrap and Tie

Fold the top part of the leaves over the rice to seal the Zongzi into a triangular or pillow-like shape. Press gently to remove air pockets. Use cotton twine to wrap around the Zongzi tightly in a crisscross pattern, then tie a secure knot. Repeat until all ingredients are used.

6. Cook the Zongzi

Place the wrapped Zongzi in a large pot and cover them completely with water. Place a heavy plate or a heatproof bowl on top to keep them submerged. Bring the water to a boil, then reduce the heat to low. Simmer for 3 to 4 hours (or up to 5 hours if you prefer a softer, more cohesive texture). Check the water level occasionally and add more boiling water if needed.

7. Cool and Serve

Remove the cooked Zongzi from the pot using tongs. Let them cool slightly on a rack. Untie the twine and peel back the bamboo leaves. The Zongzi should hold their shape and have a pleasant, sticky texture. Serve warm or at room temperature. Leftover Zongzi can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Tip from Wuhu tradition: Many home cooks in Wuhu add a small piece of pork fat (lard) into the center of the red bean paste ball for extra richness. This is optional and can be omitted for a lighter version.

Key Points to Remember

• Soaking the rice overnight is essential — it ensures even cooking and a soft, chewy texture.
• Do not overfill the leaves — leave some space for the rice to expand, or the Zongzi may burst open during boiling.
• Tie the twine firmly but not so tight that it cuts into the leaves. A secure wrap keeps water out and shape intact.
• Low and slow simmering is the secret: boiling too hard can cause the filling to leak or the leaves to tear.

Variations and Serving Suggestions

While the red bean paste version is a classic Wuhu favorite, you can also experiment with other fillings, such as chopped dates, candied kumquat, or even a mixture of nuts and dried fruit. For a savory twist, replace the bean paste with marinated pork belly and salted egg yolk. Zongzi are often enjoyed with a drizzle of honey or a sprinkle of white sugar on the side. A cup of green tea pairs beautifully with the sweet rice and bean paste.