Jujube zong or zongzi(棗粽子) is a traditional food of China, especially northern areas such as Beijing. It is made from sticky rice and jujube wrapped in bamboo leaves and boiled. Jujube zong is commonly served with sugar. It is also traditional to use proso millet(黍) instead of sticky rice.

The origin of zong dates back thousands of years. There are many varieties with savory and sweet fillings. Zongzi is traditionally made each year for Duanwu Festival(端午節), the fifth day of the fifth lunar month, also known as Dragon Boat Festival.

One explanation of the connection between Duanwu Festival and Zongzi is based on the historic poet Qu Yuan(屈原), who served the king of Chu during the Warring States Period(475–221 BC). After learning that enemies had captured his county’s capital Ying(郢), Qu Yuan recorded his lamentation in poetry. He later committed suicide by wading into the Miluo River(汨羅江) holding a rock. While his motives are debated, many consider Qu Yuan to be a patriotic martyr who despaired the fall of his country. According to legend, on hearing news of his death, villagers raced boats to the place where he died and threw zongzi into the river so fish would eat the zongzi instead of Qu Yuan’s body. Today, both boat racing and zongzi have become important Duanwu Festival traditions throughout Asia.

Recipe

Ingredients

• 4 cup short-grain sticky rice(圓糯米) or sticky millet, soaked overnight
• 1 cup dried large jujube(大棗) or small jujube(小棗)(preferably with seeds removed), soaked overnight
• 24 bamboo leaf, soaked overnight
• string

Directions

• place 2 leaves together, one on top of the other, with the stem ends pointing opposite ways
• fold near the edge at the center and bring the ends together to make an open cone shape
• place 1 jujube in the leaves
• add a scoop of sticky rice
• add 1 to 3 more jujube in the center
• add another scoop of sticky rice covering jujubes
• fold the leaf ends over to enclose the rice and jujube
• fold excess leaf to the side and tie tightly with string
• repeat with remaining ingredients
• boil 2 to 3 hours
• let cool
• serve