I love making these lazy sticky rice dumplings when I want all the comforting flavors of traditional zongzi but without the fuss of intricate wrapping. It’s simple, soothing, and perfect for busy days or first-time cooks.
Lazy Sticky Rice Dumplings in a Cake Mold
If you’ve tried my Shanghai-Style Zongzi (Sticky Rice Pork Dumplings) recipe, you may have found it a bit difficult—especially for beginners.
The wrapping step, while traditional and meaningful, can be time-consuming and tricky to get just right, especially if you’re new to making zongzi.
That’s exactly why I came up with this easier alternative.
If you feel that wrapping zongzi is too much of a hassle, this recipe is perfect for you. I call it Lazy Sticky Rice Dumplings—a no-wrap, no-stress version that still gives you all the comforting flavors and textures of classic zongzi.
It’s soft, sticky, aromatic, and incredibly satisfying to eat. And the best part? It’s completely vegan!
Instead of individually wrapping each dumpling, I layer everything in an 8-inch cake mold lined with bamboo leaves.
You simply soak the rice, cook the beans, layer the ingredients, steam it all together, and then let it cool before slicing into beautiful, fragrant rice cake pieces. It’s fuss-free and beginner-friendly, but still feels special and festive—perfect for Dragon Boat Festival or any time you’re craving something nostalgic and heartwarming.
Why you‘ll love this recipe
- No need to wrap individual dumplings
- Uses all the traditional ingredients
- Deeply aromatic from bamboo leaves and red dates
- Satisfyingly chewy and rich in flavor
- Easy to slice and serve
- Great for sharing at gatherings or festivals
Ingredients
- 600 g glutinous rice (soaked for at least 4 hours until no hard center remains)
- 150 g red dates
- 1 cup red beans (pre-cooked until soft enough to crush easily by hand)
- bamboo leaves (enough to line an 8-inch cake mold)
Note:
Soaking the glutinous rice ensures tenderness and even cooking.
When cooking red beans, use a 1:3–1:4 red bean-to-water ratio and simmer over low heat until fully softened.
Rinse bamboo leaves well to remove dirt and odor—this prevents sticking and adds fragrance.
Instructions
Line the mold
Neatly place the rinsed bamboo leaves in an 8-inch round cake mold, covering both the bottom and sides. Avoid any gaps to prevent rice from leaking during steaming. Handle leaves gently to keep them intact for structure and aroma.
Layer the ingredients
Start by placing a layer of red dates at the bottom of the mold. Then spread a layer of soaked and drained glutinous rice (about 1–2 cm thick), pressing it down firmly with a spoon or your hand. Add a layer of cooked red beans (around 1 cm thick), then finish with another layer of glutinous rice, pressing it down tightly to fill the mold evenly.
Seal the mold
Fold the bamboo leaves inward over the top to wrap the rice snugly, ensuring no rice is exposed.
Prepare for steaming
Place the mold in a large pot. Cover the top of the mold with a flat plate that fits its size. Fill the pot with water so it rises about 1 cm above the mold. Place a bowl of water on top of the plate to keep the rice compact during steaming.
Steam and rest
Cover the pot with a lid. Bring to a boil over high heat, then reduce to low and steam for 1.5 hours. Monitor water levels to prevent boiling dry. After steaming, turn off the heat and let the rice cake rest covered in the pot for 3 hours—this allows the flavors to fully develop and the texture to become beautifully soft and cohesive.
Cool and serve
Carefully remove the mold and let the sticky rice cake cool at room temperature for 1 hour. Once fully cooled, peel away the bamboo leaves and slice into portions. Serve and enjoy!
Frequently Asked Questions
Q: Can I use a different type of mold?
A: Yes, as long as the mold is heat-safe and can be sealed with bamboo leaves, it will work.
Q: Can I make this ahead of time?
A: Absolutely. It stores well in the fridge for up to 3 days. Reheat by steaming or microwaving with a damp paper towel.
Q: What if I don‘t have bamboo leaves?
A: You can use parchment paper, but you’ll miss the traditional aroma that the leaves provide.
Q: Can I add other fillings?
A: Yes, feel free to layer with cooked mung beans, sweetened black beans, or salted egg yolk for a twist.
Lazy Sticky Rice Dumplings (Zongzi Cake)
Ingredients
- 600 g glutinous rice soaked for at least 4 hours until no hard center remains
- 150 g red dates
- 1 cup red beans pre-cooked until soft enough to crush easily by hand
Instructions
Line the mold
- Neatly place the rinsed bamboo leaves in an 8-inch round cake mold, covering both the bottom and sides. Avoid any gaps to prevent rice from leaking during steaming. Handle leaves gently to keep them intact for structure and aroma.
Layer the ingredients
- Start by placing a layer of red dates at the bottom of the mold. Then spread a layer of soaked and drained glutinous rice (about 1–2 cm thick), pressing it down firmly with a spoon or your hand. Add a layer of cooked red beans (around 1 cm thick), then finish with another layer of glutinous rice, pressing it down tightly to fill the mold evenly.
Seal the mold
- Fold the bamboo leaves inward over the top to wrap the rice snugly, ensuring no rice is exposed.
Prepare for steaming
- Place the mold in a large pot. Cover the top of the mold with a flat plate that fits its size. Fill the pot with water so it rises about 1 cm above the mold. Place a bowl of water on top of the plate to keep the rice compact during steaming.
Steam and rest
- Cover the pot with a lid. Bring to a boil over high heat, then reduce to low and steam for 1.5 hours. Monitor water levels to prevent boiling dry. After steaming, turn off the heat and let the rice cake rest covered in the pot for 3 hours—this allows the flavors to fully develop and the texture to become beautifully soft and cohesive.
Cool and serve
- Carefully remove the mold and let the sticky rice cake cool at room temperature for 1 hour. Once fully cooled, peel away the bamboo leaves and slice into portions. Serve and enjoy!
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