For a little background information on Zong Zi, see part 1.
Like I mentioned, this is the way my mom makes Zong Zi, and it’s just fabulous. I did my best to document her process but she doesn’t have measuring spoons and stuff so a lot of these quantities are estimates. Before you start, realize that this is pretty work intensive and that you’ll need to start planning the night before. You’ll see that it’s worth it though because you can make a lot and it stores well in the refrigerator (or freezer), and heats up in the microwave nicely (just cover with wet paper towel).
*On 6/15/10, I added another Zong Zi recipe to FoodMayhem. It’s a Red Bean Zong Zi, with video to show the hard part, assembly.
