8- 10 hour is enough. Or soak it overnight, so that the red beans can absorb enough water and swell. The glutinous rice, red beans and other beans used in making zongzi need to be soaked in advance, which can make the zongzi easier to cook and cook thoroughly, and also make the zongzi taste softer and more fragrant. If you don't soak it, then Zongzi will not only be cooked for a long time, wasting fire, but also be hard to eat and have a bad taste.

Raw zongzi usually takes about 2 hours to cook. Raw rice dumplings are usually wrapped in glutinous rice, which is rich in amylopectin and is not easy to cook. Generally, it takes about 2 hours to cook in an ordinary pot. If the cooking time is short, the rice dumplings will become hard and the taste will not be glutinous. If you cook zongzi in a pressure cooker, you can cook it quickly, usually after SAIC for 20-30 minutes.