Comments on: Secret of the Zongzi

By: Melissa Peterman

Melissa Peterman — Tue, 06 Oct 2009 00:06:59 +0000

Oh Wow! This looks heavenly. I could go for this right now.

By: MaryMoh

MaryMoh — Fri, 11 Sep 2009 16:07:50 +0000

I love to eat zongzi. My mum used to make a lot when we were young. I hope to make one of these days. Looks easy here…and mouth-watering.

By: Kian

Kian — Thu, 23 Jul 2009 00:54:28 +0000

The bamboo leaves need to be soaked in water for a few hours. Keep the leaves in the water until you wrap the zongzi. I’ve not heard of using lye solution to soak the leaves.

However lye solution is used in soaking the glutinous rice when making a special type of zongzi. In Chinese it is called 鹼水粽子 or lye dumplings.

By: LN

LN — Wed, 22 Jul 2009 23:55:52 +0000

Hi, when my grandmother made these, she would make me go buy a bottle of lye solution that she would use to wash (or soak) the bamboo leaves with. What’s the purpose of that? Did you buy dried bamboo leaves? What was the preparation to the leaves before filling them?

By: Paul

Paul — Sat, 13 Jun 2009 10:46:26 +0000

Kian, Hope everything goes well at your side.

By: Kian

Kian — Fri, 12 Jun 2009 13:49:58 +0000

Very funny Greg!

By: gregory duerfeldt

gregory duerfeldt — Thu, 11 Jun 2009 06:27:59 +0000

So what was the secret?

By: Alex

Alex — Wed, 03 Jun 2009 13:41:19 +0000

Really wonderful post.

By: eatingplum

eatingplum — Sat, 30 May 2009 00:14:52 +0000

This brought back memories from my childhood, when my mom would teach me to make these.

By: helen

helen — Thu, 28 May 2009 22:26:19 +0000

These look like the ones that my grandmother and mother would make. Very nostalgic.