Prep time
Cook time
Total time
  • 5 cups glutinous rice
  • 250g red beans
  • 250g pork belly, sliced
  • 10 pcs shiitake mushrooms, rehydrated and sliced
  • ¼ tsp Chinese five spice powder
  • salt
  • 20 pcs prepared large leaves (bamboo, banana or corn husk)
  1. Place glutinous rice and red beans in separate bowls, add enough water to cover the ingredients then leave to soak for at least 24 hrs.
  2. Drain the rice and mung beans then combining them in a large bowl together with salt and five spice powder.
  3. If you are using bamboo leaves boil if first in hot water.
  4. Place leaves in a flat surface, if the leaves are small overlap them together.
  5. Spread ¼ cup of the rice mixture in the middle then top it with a slice of pork and 4 slices of mushrooms.
  6. Top it off with ¼ cup of rice mixture.
  7. Fold the leaves over the filling to enclose then using a cooking sting or kitchen twine secure leaves to prevent them from opening.
  8. Place zongzi in a large steamer then steam for around 5 hours in low heat.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at https://www.angsarap.net/2013/08/21/zongzi/