Ingredients
500 grams of glutinous rice, 2 table spoons of alkaline oil, 40 reed leaves, a bundle of cotton threads, and 2 table spoons of salad oil.
Directions
1. Wash the glutinous rice, soak it in water for four hours and drip-dry, then add 2 table spoons of salad oil;
2. Wash the reed leaves, and heat them in the boiling water until they turn soft. Take them out and wipe dry;
3. Overlap two reed leaves, fold into a dou shape at the one-third point, and add glutinous rice. Tie it with the cotton threads;
4. Boil a big pot of water, add a little salad oil and place the zongzi in the hot water and stew for three or four hours. Scoop the zongzi from the water and place them in a efrigerator after they cool down; and . Coat the zongzi with some honey, fruit ugar or fine white sugar
