EMF6.18How to make a Zongzi

First, take two bamboo leaves, leaving about one-inch overlap. Hold them like a book and fold up twisting slightly, crease the inside. And this gets us something that kind of looks like an ice cream cone. That's where the filling will go. Now grab another leaf. Tuck it in between those two leaves. And this is gonna kind of be like a leaf extension for us to wrap this guy a little easier. Now add in a tablespoon of the sticky rice and a half tablespoon of mung beans. Pat down gently and nestle in two to three slices of the marinated pork belly. Sprinkle in a bit of the dried mushrooms. Ditto with the dried seafood, then a half tablespoon of the mung beans again, a tablespoon of the sticky rice again. And now we're ready for the tricky bit. We'll fold over this leaf. But when you do, place your thumb and middle finger at roughly the top of your flling pressing gently. This guides the leaf to fold inward. Press down on the top so things are tight Then fold and crease this excess down both on the left and right sides. Press and crease the leaf on the top, hotdog style, then fold it back towards the bottom. This guys good to tie up now. So while never letting go of the Zongzi, grab a piece of dried grass or Bakers twine. Wrap it around tightly and tie it off.