How to reheat zongzi

You can reheat zongzi using a microwave and stove top. It is possible to steam. To reheat zongzi from the refrigerator, boil for 10 to 15 minutes or steam over high heat for 30 minutes. The heating time of the raw zongzi has to do with the production process. But it is better to cook for at least one hour. 

Zongzi’s can freeze after cooling to room temperature. To reheat, first, defrost the zongzi by taking it out of the freezer a few hours before cooking time. Re-boil the zongzi in water for 15-20 minutes. Serve Zongzi with your favorite sauce.

Best method

Steaming

Boil for about 2 hours or until rice is tender. Steaming take about 4 hours. You can use a multi-function pressure cooker and steam for about 35 minutes. You can store cooked zongzi in the freezer for several months.

When ready to eat them, you do not thaw them. Take them straight from the freezer to the steamer with boiling water and steam for about 10 minutes on high heat or until heated. 

Make sure your zongzi is not overstuffed and wrapped securely. Neatly nest the zongzi in the instant pot to minimize gaps. Handle with care so as not to damage the bamboo leaves. Fill the pot until it’s no more than 2 inches below the max fill line.

Put the metal steamer rack that came with your pot on the zongzi to keep them in place during cooking. Fill with water just until you reach the max fill line. (If you have fewer zongzi, cover them with at least 2 inches of water.

Cover the Instant Pot and lock the lid in place. Set on manual high pressure for 1 hour, and allow the pressure to release naturally. Be sure all pressure is released before safely opening the lid. Steam cooking is one of the healthiest methods of preparing your food as it lowers Cholesterol and brings out (Grandappliance.com).

Microwave 

To reheat, let it thaw in the fridge until it is no longer frozen solid, and remove the foil. Keep it wrapped in the banana leaf and string and then either steam it or microwave it for about 2-3 minutes. Then, unwrap everything and enjoy the meal.

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Reheat them in a microwave on high for a 1-minute increment until heated.

Air fryer

An air fryer gives you healthy food, better texture, quicker meals, and flavourful dishes. An air fryer gives you crispy, hot, and fresh reheated zongzi. Turn your air fryer to 350-400 degrees F for just 3-4 minutes, and your reheated leftovers will taste just as crispy as the night before. 

This cooking method cuts down on some of the other harmful effects of oil frying. The reaction when you fry potatoes makes the chemical acrylamide, which links to greater chances of getting cancer (webmd.com).

Storing Zongzi

Zongzi is stored in the refrigerator for up to 2 weeks. If well wrapped, in the freezer for two months. To freeze, place in an airtight container or a Ziploc bag works. Store in the freezer for up to 3 months. To reheat, put the frozen tamale into a pot of boiling water and simmer on low for 30 minutes.

Safe Temperatures

To reheat zongzi from the refrigerator, boil for 10 to 15 minutes or steam over high heat for 30 minutes.

FAQs

How do you thaw Zongzi?

You can freeze Zongzi’s after they cool to room temperature. To reheat, first, defrost the zongzi by taking it out of the freezer a few hours before cooking time. Re-boil the zongzi in water for 15-20 minutes. 

What is Zongzi made of?

Zongzi is made of rice, filling, and wrapped in bamboo leaves. The filling can be sweet or savory, depending on your preference. 

How can I steam without a steamer?

Fill a medium pot with 1/2 inch of water, and place three golf-ball-sized aluminum foil on the bottom. Rest a heat-proof plate on top of the foil balls, cover the pot, and bring the water to a boil. Add vegetables to the plate, cover, and steam until crisp-tender.

How to make Zongzi?

Start by preparing the zongzi. Soak the hard-to-cook ingredients in water beforehand and marinate the meat if you are making savory ones. Amongst the hard ingredients are rice and red beans. Use dried bamboo leaves that need to be soaked too. They should be pliable when wrapping.

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Assemble and wrap the zongzi using one wide bamboo leaf or two overlapped narrow ones to form a cone. Place some glutinous rice in, then the filling. Top with more rice and make it level. Fold the two sides of the leaf over the rice and fold the top of the leaf down to cover the rice. Wrap the rest of the leaf around the shape. Tie with a cooking string.

That can be the most intimidating part if you do not follow the above instructions. Be patient as you take your time, and do not rush.

Cooking Zongzi

Boil the Zongzi in water for about 2.5 hours. Place a heavy plate on the Zongzi to stop them from floating. You can even put a flat stone instead. Do not forget to check the water level from time to time. Top up to ensure the Zongzi are underwater.

How long will zongzi cook

It depends on how long your rice has been soaked. If the time is longer than 10 hours, cook for 2 hours; if the time is shorter, cook for 3 hours. Put the wrapped dumplings into a pressure cooker and add water. The water should be 1.2cm over the dumplings. Close the pot lid, turn on the upper-pressure valve after boiling the pot, and cook the zongzi for about 30 minutes with medium and low heat.

How to wrap the zongzi

Cutaway at least half an inch off the bottom of every leaf you use, making sure the kitchen twine does not break easily. To do this, wet the twine first by soaking it in water. Tie one end of the twine to an anchor point or kitchen fixture because you will only have one hand to tie the zongzi. 

Your other hand will be holding the zongzi. Some of the leaves are bound to rip. If you cannot do that, have someone help you out. If leaves rip anywhere during the wrapping process, you have to start over and discard the ripped leaf. That is why you need more leaves than needed.

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