Eight-Treasure Sticky Rice Zongzi
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Published October 30, 2026
5 ingredients
by WokBite Kitchen
15min Prep
60min Cook
75min Total
4Servings
MediumDifficulty
These zongzi swap plain glutinous rice for an eight-treasure grain mix—black rice, white rice, sticky rice, mung beans, red beans, peanuts, snow fungus, and red dates. The result is a softer, more varied bite than the usual version, and the mix of grains makes it easier to digest.
Soak the grains ahead, wrap them tightly in bamboo leaves, and let the pressure cooker do the rest. Serve them plain or with a dish of sugar for dipping.
Ingredients
Tap an item to tick it off- 300 g eight-treasure porridge grain mix (black rice, white rice, sticky rice, mung beans, red beans, peanuts, snow fungus, red dates)
- Sugar, to taste
- Water, as needed
- Bamboo leaves, as needed
- Cotton string, for tying
Method
1
Soak the bamboo leaves overnight, then boil them for 10 minutes, transfer to cold water, and rinse well.
2
Soak the eight-treasure grain mix for at least 6 hours. Take two bamboo leaves, fold them into a funnel shape, and fill with the soaked grains.
3
Fold the leaves over to enclose the filling completely so nothing leaks out, then tie tightly with cotton string.
4
Arrange the wrapped zongzi in a pressure cooker, cover with water, and cook for 1 hour until tender. Before eating, snip the string and unwrap the leaves.
5
Serve with sugar for dipping.
Why this worksSoaking the grains for at least 6 hours is what gives these zongzi their soft, even texture—skip it and the beans stay firm. Tie the string snugly but not so tight that it cuts the leaves, and make sure the zongzi stay fully submerged while cooking so they cook evenly.
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