Lao Yu Yuan Shanghai Red Bean Paste Zongzi 2Pcs / 385g (上海豆沙粽子)

Nutrition Facts (Approximate per 100g)

The values below are estimates provided on the product page for general guidance. For the most accurate information, please refer to the product’s packaging .

Glutinous Rice (糯米): The primary base of the zongzi, providing the chewy, sticky texture .

Red Bean Paste (红豆沙): A sweet filling made from boiled and mashed adzuki beans mixed with sugar and sometimes oil .

Sugar: Used to sweeten both the rice and the red bean paste filling.

Bamboo or Reed Leaves: Used for wrapping the zongzi to impart a grassy, earthy aroma during cooking .

Here are the typical steps for each method:

Method 1: Boiling (Recommended)

Boiling is the traditional method and ensures even heating .

1. Prepare a Pot: Place the zongzi (still wrapped in its leaves and tied with string) into a large pot. The zongzi can be added directly from the freezer.

2. Add Water: Fill the pot with enough water to completely cover all the zongzi.

3. Weigh Down (Optional but Helpful): To keep the zongzi submerged during cooking, you can place a heavy plate or a small lid on top of them in the pot .

4. Boil and Simmer: Cover the pot and bring the water to a boil over high heat. Once boiling, reduce the heat to low, keep the pot covered, and let it simmer.

5. Cooking Time: Simmer for approximately 20-30 minutes if the zongzi are thawed, or 40-50 minutes if they are frozen . The key is to ensure the center is piping hot.

Method 2: Steaming

Steaming is a gentler method and can result in a slightly firmer texture.

1. Prepare Steamer: Add water to a wok or pot and place a steamer basket inside. Bring the water to a boil.

2. Steam: Place the wrapped zongzi in the steamer basket, ensuring they are not packed too tightly. Cover and steam over medium-high heat.

3. Cooking Time: Steam for approximately 25-35 minutes for thawed zongzi, or 45-60 minutes for frozen ones.