California Raisin Zongzi

Wash both types of glutinous rice and drain. Combine with 500 g water and let soak for
about 3 hours.

Soak California Raisins and Golden Raisins in rum for 30 minutes

Wash dried bamboo leaves, then boil in ample water for 30 minutes. Drain well, let cool,
then pat leaves dry.

Drain soaked rice. Combine rice with 180 g fresh water in a rice cooker, and cook until
fully done.

Fold all the soaked California Raisins and grapeseed oil into the hot cooked rice until
incorporated. Add brown sugar and mix well. Let rice cool completely.

Take two bamboo leaves, smooth sides up. Place one on another: leaves should overlap for about half of their length. Form a hollow cone shape: make a pleat at the stacked leaves’ midpoint to get a downward-facing point, while swivelling both leaf ends away from you to come together and overlap slightly.

Pack about 70 g glutinous rice mixture into this cone. Fold in the outside edges of the
leaves to cover the edge of the rice, then fold leaf ends down to rest on top of the rice and
cover it completely.

Wrap the trailing edges of the leaves around the sides of the cone, then fold the leaf ends
in half lengthwise and wrap this doubled end around the cone, to make a compact three-
faced pyramid.

Finally, tightly wind kitchen string 3 times around the middle of the zongzi, then tie a tight
double knot to secure it.