Steps:
1.Take 2 pieces of zongzi leaves, wipe them dry, and lay them flat on the palm of your hand in the direction of L/3. If the leaves are very wide and long, L slices are also acceptable.
2. Rotate the zongzi leaves and fold them into a funnel cone at L/3.
3. Scoop glutinous rice into the funnel (red bean paste dumpling means to put half of glutinous rice first, then add red bean paste, and then fill it with the rest of glutinous rice), and compact the glutinous rice by hand or spoon.
4. Then, fold back the two extra zongzi leaves at the top to cover the sticky rice above, pinch out the sharp corners by hand, and then wrap the zongzi with the tail of the zongzi leaves without leaving gaps.
5. Wrap the zongzi around several times with a rope, tightly wrap the zongzi, and tie it tightly at the waist. (This step is very important. If the rope is not tied firmly enough, the zongzi leaves may loosen during the cooking process, and all previous efforts will be wasted.)