Red Bean Zongzi Recipe

Red Bean Zongzi is a traditional Chinese sticky rice dumpling wrapped in bamboo leaves, often enjoyed during the Dragon Boat Festival. This sweet red bean version offers a delightful combination of chewy glutinous rice and smooth, subtly sweet red bean paste. While it takes some time to prepare, the rewarding aroma and comforting taste make it absolutely worth it!

Red Bean Zongzi Recipe

Serves: 12 zongzi
Prep time: Overnight plus 1 hour
Cook time: 2 hours

For the bamboo leaves:
36–48 bamboo leaves
1 teaspoon vegetable oil

For the zongzi:
3 cups round glutinous rice
6 ounces Adzuki beans
1/4 teaspoon salt
1 tablespoon sugar
1 pound red bean paste

Red Bean Zongzi Instructions

1. Prepare the ingredients the night before:

• Soak the bamboo leaves in water overnight.
• Rinse the glutinous rice and soak in water overnight.
• Rinse the adzuki beans and soak in water overnight.

2. The next day, prep the ingredients:

• Thoroughly wash the bamboo leaves, then add the vegetable oil and let them soak for 5 minutes to prevent sticking.
• Drain the glutinous rice, transfer to a large mixing bowl, then add salt and sugar. Mix well.
• Add the drained adzuki beans and mix together.
• Prepare red bean paste balls using pre-packaged paste or make your own (see note below).

How to make your own red bean paste:

• Soak 1 ½ pounds azuki beans in water for 2 hours or overnight. Rinse and drain.
• In a large pot, add 3 cups water and bring to boil. Add beans and simmer on low for 2 hours, adding ½ cup water every 30 minutes until beans are mushy.
• Increase heat and cook for 15 minutes, stirring constantly, until liquid nearly dries out.
• Add 1 cup sugar and blend with an immersion blender until smooth.

3. Assemble the zongzi:

• Drain and dry bamboo leaves. Trim about 1 inch off the ends with kitchen shears.
• Work with 3 leaves at a time: lay two horizontally, smooth side up, smaller leaf atop bigger.
• Flip leaves over and fold in half horizontally away from you. Fold about 1 inch lengthwise on one edge while pushing the opposite edge open into a cone.
• Flip cone so opening faces up. Fill with 1 tablespoon rice mixture, 1 red bean paste ball, then top with 3 tablespoons rice mixture.
• Cover with another bamboo leaf and fold sides inward tightly. Wrap remaining leaf parts to cover completely with no openings.
• Tightly tie with cooking twine several times and knot securely.
• Repeat for remaining zongzi.

4. Cook the zongzi:

• Bring a large pot of water to a boil and fully submerge zongzi.
• Cover and reduce heat to medium. Cook for 2 hours, checking every 30 minutes to add hot water as needed to keep zongzi submerged.
• Remove zongzi and drain. Let cool for about 1 hour before unwrapping to help hold shape.
• Cut the twine, unwrap, and enjoy!

Tips & notes

• • Soaking bamboo leaves softens them and prevents tearing during wrapping.
  • Vegetable oil soak on the leaves prevents sticky rice from sticking when unwrapping.
  • Red bean paste balls should be compact but not too dense to allow even cooking.
  • Maintain water level while boiling to ensure even cooking and prevent burning.
  • Leftover zongzi can be stored in the fridge and pan-fried for a delicious crispy exterior.
  • Leftover zongzi can be stored in the fridge for up to 3 days. To reheat, simply steam or microwave until heated through.
  • For longer storage, freeze zongzi for up to 1 month. Reheat by steaming or microwaving directly from frozen.