RonJaDa (Canada)

This is the second year that we made zongzi and they turned out much better this year. We made sure we went to the store early and got good wide bamboo leaves, bought a couple good pieces of pork. We soaked the rice overnight.

Then in the morning we cooked the pork in a pressure cooker to make it extra tender and boiled some eggs and peanuts. Then we started to pack the zongzi wrapping it in nicely formed triangles and tying it.

They looked and tasted better this year, they must have been good because they all got eaten. We are thinking of making a second batch tomorrow as we have enough bamboo leaves left over.