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Concept image for alkaline zongzi substitutes in Japan, with amber zongzi, bamboo leaves, glutinous rice and alkaline liquid on the table

Food-Grade Baking Soda Alkaline Zongzi

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Prep Time 20 minutes
Cook Time 2 hours
Soaking and resting 1 hour 30 minutes
Total Time 3 hours 50 minutes
Servings: 6 small zongzi
Ingredients Method Notes

Ingredients
  

Ingredients
  • 300 g round glutinous rice rinsed, then soaked in water for 1–2 hours
  • 3–5 g food-grade baking soda look for 食品用, 食用, 料理用 or 食品添加物 on the package
  • 100 ml water for dissolving and boiling the baking soda
  • a little neutral cooking oil optional
  • as needed bamboo leaves soaked until pliable and scrubbed clean

Method
 

Method
  1. Rinse the glutinous rice, soak it in water for 1–2 hours, then drain well.
  2. Combine the baking soda with 100 ml water, bring to a boil and keep it at a gentle boil for 3–5 minutes. Let it cool until it is no longer hot.
  3. Mix the baking-soda water into the rice in several additions, then rest for 30 minutes to 1 hour.
  4. Soak and scrub the bamboo leaves, keeping the smooth side facing inward when wrapping.
  5. Fill each wrapper about two-thirds full. Do not pack the rice too tightly.
  6. Place the zongzi in boiling water and simmer over medium-low heat for 1.5–2 hours.
  7. Cool completely and chill overnight. The texture is usually better the next day, served with sugar or honey.

Notes

  • For the first batch, start with 3 g food-grade baking soda. If you want a stronger color and chew, adjust toward 5 g next time.
  • A bitter or soapy taste usually means too much baking soda, uneven mixing or not enough chilling after cooking.
  • Do not use cleaning-grade baking soda for food.