Alkaline zongzi with brown sugar (jianzong)

Directions

1. Wash and drain the glutinous rice, mix it with the alkaline powder, and let it rest overnight to allow the powder to penetrate the rice. ⏱ 8 hr
2. Place the bamboo leaves and string in a saucepan with water, bring to a boil over high heat, then turn off the heat. ⏱ ≈ 10 min
3. Once the water has cooled, wipe both sides of each leaf with a soft cloth to remove the soil. Discard the water and keep the leaves and twine in clean water. ⏱ ≈ 20 min
4. Fold two sheets of rice paper together, place 3 tablespoons of rice inside, and shape it into a pyramid-shaped zongzi, secured with three knots. ≈ 10 min
5. Bring a large saucepan of water to a boil over high heat, then add the zongzi, which have been soaked in water. ⏱ ≈ 10 min
6. Throughout the cooking process, keep the water level up by adding more boiling water as needed. ⏱ ≈ 10 min
7. Once cooked, place them in the refrigerator, then serve them cold, with the sugar roux. ⏱ ≈ 2 hr