Some choose the old school method of boiling the bamboo wrapped sticky rice in a pot for six hours, which is not fun in the heat of summer. Or, you can do it outside if you have the cooking gear. The latest method is with a pressure cooker – that cuts the cooking time to just 1.5 hours.
But, my mom’s favorite method these days is going to the Chinese bakery and buying a few. That’s the method I can get behind because making zong zi is LABOR INTENSIVE.
Either way, zong zi is delicious no matter which method you choose. Altho, my max is one which is enough to tide me over until next year.