Feeling grateful to be able to document the process of making #zongzi (something that I've wanted to do for a while!). As Dragon Boat Festival is approaching, making zongzi (aka rice dumpling) is a tradition that my mom does every year. Generally speaking, southern zongzi is healthier than the northern ones, because we use uncooked rice instead of cooked (northern rice dumplings are filled with pre-cooked and seasoned glutinous rice), and the zongzi are boiled instead of steamed. Since the main ingredient is glutinous rice, which is high in the starch amylopectin (high GI), I've asked my mom to modified it with a mix of brown rice, and glutinous rice (so it still holds the shape). Sometimes she adds red quinoa for better presentation, and it works pretty well too!