Ube, Walnut & Black Sesame Sweet Zongzi (Rice Dumpling)
This sweet zongzi is a modern twists on the classic Chinese rice dumplings feature the rich purple sweetness of ube, the nutty crunch of walnuts, and the earthy sweetness of black sesame, all encased in tender glutinous rice wrappers. Perfect for dessert or snacking, these zongzi offer a harmonious blend of textures and tastes that will transport your taste buds to indulgent bliss, making them a must-try for any occasion!
Equipment
- string
Ingredients
- 1 cup sweet sticky rice
- 1/3 cup raw walnuts
- 2 tbsp black sesame seeds
- ube halaya
- pinch salt
Instructions
The night before
- Fully submerge 6-7 dried bamboo leaves in water and let it soak overnight.
- Add 1 cup of sweet sticky rice in a large bowl and rinse with water until the water runs clear. Fill the bowl back up with water and let the rice soak overnight.
The next day
- Add the walnuts and black sesame seeds into a dry pan and toast it on medium heat, constantly stirring, until they become fragrant.
- Thoroughly drain the sweet sticky rice, add a pinch of salt, and combine it with the toasted walnuts and black sesame seeds.
- Shaping: I like shaping zongzi in a cone shape because it is nostalgic but you can shape the dumpling any way you want. The photo guide here shows how I fold my cone shaped zongzi. Fill the bamboo leaves with the rice mixture, then add a dollop of ube halaya in the middle, and cover with more of the rice mixture. Shape & secure with a string. Everything should be pretty tightly packaged and secure. If it is slightly loose, that is okay. If it is too lose, you'll have to start over. because cooking as is will result in the the filling leaking out during the cooking process. Repeat with the rest of the bamboo leaves and filling until everything is used up.
- Add the zongzi into a pot and fill it with enough water to fully cover the zongzi. Bring the pot to boil and let the rice dumplings boil for at least 30 minutes (time varies on the size of the zongzis).
- Transfer the cooked zongzi to a plate or hang to dry and cool. Wait until the zongzi completely cools before enjoying. You can enjoy it at room temperature or heated up by steaming or zapping it in the microwave in a bowl with water for 2-3 minutes, making sure to flip the zongzi half-way. Alternatively, you can freeze the zongzi until you are ready to eat them. To re-heat, you can either steam or microwave from frozen, or let the zongzi defrost before doing so.
