The representative species of the northern rice dumpling is Beijing rice dumpling. Shape of Beijing rice dumpling is a relatively large, diagonal or triangle. At present, most of the supply on the market is glutinous rice. In rural areas, it is still used to eating yellow rice. Beijing rice dumpling mostly use red dates, red bean paste as a filling, and a few amount of rice dumpling use fruit as filling.




  • 250g / 9oz glutinous rice


  • 6 tablespoons red bean paste (aka adzuki bean paste )


  • 2 tablespoons red bean (aka adzuki beans )


  • 6 Chinese dates, pitted


  • 6-12 bamboo leaves, two ends trimmed


  • 6 cooking strings (70cm / 27inch each)


  • Honey or sugar (for serving, optional)



Prepare: Soak glutinous rice, red beans and bamboo leaves in water overnight. Assemble (triangle shape): Use one wide bamboo leaf (or two overlapped narrow ones) to form a narrow cone. First, place a date in the cone, then some glutinous rice. Add a tablespoon of red bean paste. Top with more rice and whole red beans. Fold the two sides of the leaf over the rice. Then fold the top of the leaf down to cover the rice completely. Wrap the rest of the leaf around the shape. Tie with a cooking string. Cook: Place Zongzi in a pot (ideally small enough to let them snuggle). Fill the pot with water completely covering the Zongzi. Place a heavy plate on top. Bring the water to a boil then leave to simmer for 2.5 hours (check the water level from time to time. Top up to ensure the Zongzi are always under water).Serve: Equally delicious both warm and cold. Dip into sugar or honey for a sweeter taste if you wish.