Black Glutinous Rice Upside-Down Zongzi

Black Glutinous Rice Upside-Down Zongzi

　　Ingredients: 500g black glutinous rice, 250g zongzi leaves, 25g straw cores.

　　 Seasoning: sugar to taste.

　　 Cooking method: boil. Rinse the black glutinous rice clean and drain the water. Wash the zongzi leaves and straw cores, then soften them in boiling water. Take two zongzi leaves and roll them into a pointed tube shape, use one straw core to tie a knot at one end through the pointed corner, leaving the knotted part inside the tube, scoop in 25g of glutinous rice and tamp it tightly with chopsticks, fold the zongzi leaves over to seal into a triangular shape, secure the sealed part with one straw core, trim off the excess straw core, lift up the straw core that goes through the zongzi, tie ten together, soak in cold water for 2 hours, then boil in a pot for 1 hour until cooked. When eating, remove the zongzi leaves and serve with sugar for dipping.

　　 Flavor profile: soft, glutinous, fragrant, and aesthetically pleasing. A seasonal snack.

　　 Technical tips: simmer the zongzi over low heat, and make sure to tamp the glutinous rice tightly with chopsticks when wrapping.