Vegan Taiwanese Rice Dumplings (Zongzi)

Ingredients

• 3 cups Glutinous Rice
• 1 cup Dried Shiitake Mushrooms
• 1 cup Firm Tofu
• 1/2 cup Dried Radish (Daikon)
• 18 Bamboo Leaves
• 3 tbsp Soy Sauce
• 2 tbsp Sesame Oil
• 1 tsp Five-Spice Powder
• 1 tsp Sugar
• 1 tsp Salt
• Cooking Twine

Instructions

1. 1Soak glutinous rice overnight. Drain and set aside.
2. 2Rehydrate dried shiitake mushrooms and dried radish in warm water. Dice the mushrooms, tofu and radish.
3. 3Heat sesame oil in a pan over medium heat. Add shiitake mushrooms, tofu, and radish. Sauté until fragrant.
4. 4Add soy sauce, five-spice powder, sugar, and salt. Cook for a few minutes to let the flavors meld. Set aside to cool.
5. 5Mix the cooked filling with the soaked glutinous rice.
6. 6Take two bamboo leaves, overlap them to form a cone shape. Fill with the rice mixture.
7. 7Fold the leaves over the filling to form a triangle or pyramid shape. Securely tie with cooking twine.
8. 8Place the wrapped zongzi in a large pot. Cover with water and bring to a boil. Reduce heat and simmer for 1.5-2 hours, or until the rice is cooked through.
9. 9Remove zongzi from the pot and let cool slightly before serving. Remove the leaves to eat.

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