Xinjiang Zongzi (新疆粽子)
Zongzi, or Chinese sticky rice dumplings, pop up across China in May and early June as a traditional food for the Dragon Boat Festival. Around this time each year, my social media fills with recipe after recipe for these glutinous rice parcels, typically wrapped in dried bamboo leaves. In the North, they’re often filled with red bean paste or Chinese dates; in the East, with pork belly or salted egg; and in the South, sometimes even seafood. This might just be my favourite “zongzi” in all of China. Where most versions can feel dense and heavy, this one is light, bright, and full of contrast: sticky rice and crunchy nuts, silky yogurt and sticky raisins. The tang of the yogurt and the perfume of apricot preserve make it as perfect for a simple summer breakfast as it is for an afternoon pick-me-up under the desert sun.
Ingredients
- 0.5 cupGlutinous Rice
- 1 tablespoonsRose Water
- 1 tablespoonApricot Jam
- 1 tablespoonStrawberry Jam
- 1 tablespoonPumpkin Seeds
- 1 tablespoonRaisins
- 3 tablespoonsUnsweetened Yogurt
- 1 tablespoonChopped Nuts (almonds, pistachios, macadamia)
Instructions
- 1
Rinse the rice first. Add the glutinous rice to a bowl and cover it with water. Gently run your fingers through the rice until the water turns cloudy. Pour out the water and repeat this process several times until the water runs clear. Then soak the rice in fresh water for 2–4 hours
- 2
Drain the soaked rice and transfer it to a saucepan. Add just enough water to cover the rice (about 1 cup), and bring to a boil. Cook for about 6 minutes, or until the grains are tender but not mushy. Watch it carefully to avoid overcooking.
- 3
While the rice is boiling, line a steamer with cheesecloth. Once boiled, drain the rice and spread it in a thin layer over the cheesecloth. Steam for 10–15 minutes until fully cooked and slightly sticky.
- 4
Transfer the steamed rice to a large bowl. Fluff it gently and let it cool to room temperature. Drizzle in the rose water and stir to combine — just enough to make it fragrant without making it wet.
- 5
Divide the rice between two plates. Top with dollops of yogurt, then sprinkle over the pumpkin seeds, raisins, and chopped nuts. Finish with a spoonful each of apricot and strawberry jam.