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Red Bean Zongzi (Sticky Rice Dumplings) Recipe

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3.9 from 30 reviews

Zongzi with Red Beans is a traditional Chinese sticky rice dumpling made with glutinous rice and azuki red beans, wrapped in fragrant bamboo leaves. This recipe offers two cooking methods: pressure cooking in an Instant Pot for convenience, or slow simmering on the stovetop for a more traditional approach. The sweet, tender rice dumplings are best enjoyed with a drizzle of sugar or honey, perfect for celebrations or comforting meals.

  • Total Time: 7 hours
  • Yield: 12 servings

Ingredients

Main Ingredients

  • 2 cups short grain glutinous rice (also known as sweet rice)
  • 1 cup dry azuki beans (also known as red beans)
  • 24 dry bamboo leaves

To Serve

  • Sugar or honey (for sweetening, optional)

Instructions

  1. Soak Ingredients: Soak the glutinous rice, azuki beans, and bamboo leaves separately in their own bowls of water for at least 6 hours or overnight in the fridge to soften and prepare them for cooking.
  2. Prepare Rice and Beans: Drain the soaked glutinous rice, rinse it to remove excess starch, and drain again. Drain the soaked azuki beans and mix them evenly with the rice.
  3. Clean Bamboo Leaves: Drain the soaked bamboo leaves, then gently wipe both sides of each leaf with a clean dish towel or soft sponge. Rinse the leaves again and keep them submerged in water until ready to assemble to prevent drying out.
  4. Prepare Wrapping Station: Cut 12 pieces of butcher’s twine about 36 inches long each. Have the rice and bean mixture, bamboo leaves, a chopstick, and a spoon ready at your station.
  5. Wrap Zongzi: Follow traditional wrapping techniques to form each zongzi by folding bamboo leaves into a cone shape, filling with the rice and bean mixture, then folding and wrapping tight. Secure each dumpling tightly with butcher’s twine to prevent water ingress during cooking. Trim excess leaf stems after tying.
  6. Bundle Zongzi: Tie the leftover twines of all wrapped zongzi tightly together into a bundle for easy handling during cooking.
  7. Cook in Instant Pot: Place all zongzi in the Instant Pot inner pot and add enough water to cover them or reach the max fill line. Seal the lid and set the vent to “SEAL.” Select “Pressure Cook” on high for 30 minutes.
  8. Release Pressure: After cooking, allow natural pressure release for 10 minutes, then carefully use a utensil to manually release remaining steam. Remove the zongzi bundle cautiously and let cool.
  9. Cook on Stovetop (Alternative): Fill a large pot with enough water to submerge the zongzi completely. Bring water to a boil, gently add the zongzi, return to boiling, then reduce to a simmer with lid on. Simmer for approximately 3 hours until rice and beans are fully cooked.
  10. Cool Zongzi: Remove cooked zongzi from pot carefully and let cool slightly to handle for unwrapping.
  11. Serve: Untie and unwrap individual zongzi. Enjoy them by dipping in sugar or drizzling with honey for added sweetness.

Notes

  • Soaking the rice, beans, and leaves overnight improves texture and cooking efficiency.
  • Use only dry bamboo leaves meant for food wrapping to avoid toxicity and ensure proper flavor.
  • Secure wrapping tightly to prevent water from entering and causing sogginess.
  • Use caution when releasing pressure from Instant Pot to avoid burns.
  • Cooking time may vary depending on the age and dryness of rice and beans.
  • Zongzi can be made ahead and stored refrigerated or frozen for later steaming or reheating.
  • Author: Madelynn
  • Prep Time: 6 hours 30 minutes
  • Cook Time: 30 minutes Instant Pot or 3 hours stovetop simmer
  • Category: Dessert
  • Method: Instant Pot
  • Cuisine: Chinese
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/red-bean-zongzi-sticky-rice-dumplings-recipe/