Step 1

Soak your bamboo leaves and straw ties over night in water. Once pliable pour out soaking water and add fresh water. Cut off the hard tips at the base of the bamboo leaf. Keep soaked in cool water as you work.

Step 2

Rinse the rice and soak an hour in cool water. Pour out the water.

Step 3

Shape your red bean paste into 2.5 inch long and 3/4 inch wide rolls. Cover and place in refrigerator to allow to firm up for 1/2 hour.

Step 4

Take two bamboo leaves and put them side by side, overlapping. Fold bottom up to make a pocket.

Step 5

Holding this pocket together with one hand, use the other hand to scoop 3 tbsp rice into the pocket, spreading it out 3 inch from the base up, leaving a bit more at the bottom.

Step 6

Place your prepared red bean paste roll onto the rice about 3/4 inch up from the base. Then spoon over about 3-4 tbsp more of the glutinous rice, barely covering all the the red bean paste and allowing a bit more rice on the top.

Step 7

Wrap and tie up the zong zi.

Step 8

Boil over medium high heat for 4 hours.