It is suggested to use round glutinous rice when wrapping zongzi, because the viscosity and sweetness of round glutinous rice are higher than that of long glutinous rice, and the taste is softer and more glutinous, and it is not easy to regrow after being cooled, so it is very suitable for making sticky food such as zongzi.

However, long glutinous rice tastes soft and waxy, and it is easy to reverse and harden after cooling, so it is not suitable for making zongzi.

Precautions for wrapping zongzi:

1, round glutinous rice is the best choice for dumplings. Round glutinous rice is sticky and tastes better than long glutinous rice.

2. The glutinous rice must be soaked in enough water for more than one night, so that the wrapped dumplings are sticky enough and the cooking time can be shortened.

3. When soaking, the water level must be above the glutinous rice. It is not allowed to expose the glutinous rice to the air, and the glutinous rice will be pulverized.

4. It is not advisable to put too much rice into the leaves, otherwise it will break the leaves; The cotton rope used to tie the zongzi must be tied tightly to prevent the zongzi from scattering.