Comfort food craving during shelter-in-place has led me to experiment with the limited resources I have in the kitchen.
Sticky rice dumplings – also known as Zongzi (粽子) and countless other names like Bak Zhang or Chinese Tamales – is made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves.
I drew a bamboo leaf outine on parchment paper and made several cutouts.
I twisted two “parchment paper leaves” into a cone shape, and started stuffing rice and fillings.
After twenty minutes of steaming, parchment paper wrapped sticky rice dumplings was a surprising success!
Can’t wait to make them in other flavors!