Glutinous rice needs to be soaked for a period of time before making zongzi. You can soak it in 30 water temperature for about 40 minutes, then drain it for about half an hour, or soak it in clear water for at least 3 hours.
In the process of soaking zongzi rice, water will enter the zongzi through the zongzi cells. The longer the soaking time, the more water will enter the glutinous rice cells, which will break the cell wall of glutinous rice, thus completely releasing the stickiness of glutinous rice and making the dumplings more sticky. Then add the right amount of alkali and salt, stir well and you can wrap it.
Extended data
Precautions:
When cooking zongzi, you can't just add water, but you need to add a little salt and edible alkali, because salt can lead to the fragrance and sweetness of glutinous rice, and edible alkali can avoid the loss of vitamins in glutinous rice. As long as these two flavors are added, zongzi can be softer and sweeter.
Cooked rice dumplings need to be eaten cold, not hot, because the newly cooked rice dumplings will be very soft, and after the rice dumplings are cooled, the water around the glutinous rice will be completely absorbed by the glutinous rice, thus making the glutinous rice more soft and glutinous.