When making zongzi, you can use baking soda instead of edible alkali, because the ingredients of edible alkali and baking soda are similar. The main ingredient of baking soda is sodium bicarbonate, and the edible alkali is a mixture of sodium bicarbonate and sodium carbonate, so don't worry too much. Putting baking soda in zongzi can improve the viscosity of glutinous rice and shorten the cooking time of zongzi.

Can I use baking soda when making zongzi?

Zongzi is a kind of food that we all like to eat very much. Everyone is very familiar with it. If you want to make it at home, you should first prepare Zongzi leaves, glutinous rice, stuffing, etc. Some people will add edible alkali to it when wrapping Zongzi, which will improve the taste of Zongzi and make its appearance more beautiful.

If there is no edible alkali when making zongzi, you can actually use baking soda instead, because the main ingredients in baking soda are roughly the same as those in edible alkali. The main ingredient of baking soda is sodium bicarbonate, and the edible alkali is a mixture of sodium carbonate and sodium bicarbonate, so the effect is similar.

Putting baking soda into zongzi can make glutinous rice more sticky and golden in color, and at the same time shorten the cooking time of zongzi. The cooked zongzi tastes better. If there is really no edible alkali, baking soda is also very good.