Yes, because there is a kind of yellow rice zongzi, the main raw materials are yellow rice and glutinous rice. Yellow rice dumplings are characterized by sticky glutinous rice and sweet red dates. If you don't feel sweet enough when eating, you can also dip it in white sugar.

How to make it: put zongzi into the pot, not too dense and not too thin. Put the grates on the zongzi, and press the grates with heavy objects (or stones) to prevent the grates from moving and being damaged when cooking zongzi.

Extended data:

When cooking zongzi, be sure to boil it before dropping it. Water should soak the surface of zongzi, then roll it and cook it for about 3 hours with high fire. Do not add raw water in the process of cooking zongzi. It should be noted that Goushui Zongzi cannot be cooked with other Zongzi. Take it out when it's cooked. Open the leaves of zongzi when eating. Zongzi is fragrant and fragrant. Oil but not greasy, waxy but not sticky, salty and sweet, fragrant and tender.

The leaves of zongzi leaves vary from region to region. In the south, bamboo or reed leaves are the most commonly used. In Hainan Island, China, the leaves of a plant unique to Lingnan are also used to make zongzi, and its shape is usually triangular, pyramidal or square. In the Central Plains, the leaves of dumplings are mostly mistletoe leaves, which are cuboid.

Baidu Encyclopedia-Yellow Rice Zongzi

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