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ube, walnut, black sesame rice dumpling zongzi

Ube, Walnut & Black Sesame Sweet Zongzi (Rice Dumpling)

This sweet zongzi is a modern twists on the classic Chinese rice dumplings feature the rich purple sweetness of ube, the nutty crunch of walnuts, and the earthy sweetness of black sesame, all encased in tender glutinous rice wrappers. Perfect for dessert or snacking, these zongzi offer a harmonious blend of textures and tastes that will transport your taste buds to indulgent bliss, making them a must-try for any occasion!
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Total Time 2 days
Course Appetizer, Dessert, Snack
Cuisine Chinese
Servings 6

Equipment

Ingredients
  

Instructions
 

The night before

  • Fully submerge 6-7 dried bamboo leaves in water and let it soak overnight.
  • Add 1 cup of sweet sticky rice in a large bowl and rinse with water until the water runs clear. Fill the bowl back up with water and let the rice soak overnight.

The next day

  • Add the walnuts and black sesame seeds into a dry pan and toast it on medium heat, constantly stirring, until they become fragrant.
  • Thoroughly drain the sweet sticky rice, add a pinch of salt, and combine it with the toasted walnuts and black sesame seeds.
    ube, walnut, black sesame rice dumpling zongzi
  • Shaping: I like shaping zongzi in a cone shape because it is nostalgic but you can shape the dumpling any way you want. The photo guide here shows how I fold my cone shaped zongzi.
    - Fill the bamboo leaves with the rice mixture, then add a dollop of ube halaya in the middle, and cover with more of the rice mixture.
    - Shape and tie the zongzi securely with kitchen string (see images below for shaping instructions). The wrapping should feel tight and well-packed. A little looseness is okay, but if the filling shifts around noticeably, it’s best to rewrap. A too-loose zongzi can leak or fall apart during cooking.
    - Repeat with the rest of the bamboo leaves and filling until everything is used up.
    zongzi rice dumpling cone shaping
  • Add the zongzi into a pot and fill it with enough water to fully cover the zongzi. Bring the pot to boil and let the rice dumplings boil for at least 30 minutes (time varies on the size of the zongzis).
  • Transfer the cooked zongzi to a plate or hang to dry and cool. Wait until the zongzi completely cools before enjoying.
    You can enjoy the zongzi at room temperature or reheat it by steaming in a bamboo basket for about 10 minutes. Alternatively, microwave it in a bowl with a splash of water for 2–3 minutes, making sure to flip it halfway through for even heating.
    Freeze any zongzi you don’t plan to eat within 3 days. To reheat, you can steam them directly from frozen, or let them thaw before reheating by steaming or microwaving.
    ube, walnut, black sesame rice dumpling zongzi