We celebrate the dragon boat festival with zong (糭), a savory or sweet zong. This sweet zongzi recipe is a classic, traditional and very authentic Cantonese kansui zong (鹼水糭), jianshui zong (碱水粽) or alkaline rice dumpling with su mu (蘇木, sappan wood). It has a video and step by step photo to guide you how to make this authentic Cantonese sweet zongzi at home for the festival.
Love Chinese food? Check out these taro bun, hairy gourd vermicelli, salted duck eggs, sweet mung bean soup, beef & bitter melon, pickled mustard greens, water spinach stir fry and lo mai gai recipes.
What is zong (糭) and when to eat them?
Zongzi (粽子) or zong (糭) is a traditional Chinese dish that made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves. Then, boil them in a pot of water. In English, people often call it rice dumplings or sticky rice dumplings. Also, zong is often eaten during Dragon Boat Festival in the Chinese lunar calendar on the fifth day of the fifth month which is around late-May to mid-June in the International calendar.
What is sweet zongzi?
There are sweet zongzi and savory zong. In this recipe, I am going to share this sweet zongzi — a very traditional Cantonese kansui zong (鹼水糭). Kansui zong / gan sui zhong in Cantonese (鹼水糭) or jianshui zong in Mandarin (碱水粽) literally translate as “alkaline water zong”. Therefore, people call them alkaline rice dumplings or alkaline water rice dumplings. This type of kansui zong is often eaten as a dessert and served with syrup or dipping it into the sugar.
The glutinous rice treats with kansui or lye water (鹼水, potassium carbonate & sodium bi-cabonate solution). It gives a yellowish color. When you boil the zhong, it has an attractive amber color and is slightly translucent. Jianshui zong typically contain no filling or with a sweet filling such as sweet bean paste.
However, for a very traditional Cantonese gan sui zong use su mu (蘇木) or sappan wood, a kind of Chinese herb, for color and flavor. Also, Su Mu put in the alkaline zong and it changes to dark red purplish because of the higher PH. The Su Mu has to be taken out before consuming the zong.
What are the ingredients to make alkaline rice dumplings?
In this traditional Cantonese kansui zong or jianshui song recipe, I use glutinous rice, kansui, vegetable oil, su mu (蘇木) or sappan wood, water, brown sugar and bamboo leaves.
This is my family's traditional sweet kansui zong recipe. Not many people know about this alkaline rice dumpling with su mu because it is a very authentic, classic and traditional sweet zongzi.
This gan sui zhong or sweet zongzi recipe can make around 14 small alkaline rice dumplings. Or, you can half the recipe to make 6-7 small one.
Cooking tips for how to make alkaline rice dumplings:
Preparation:
- Wash and soak the dried bamboo leaves with hot water for 45 minutes to an hour before wrapping.
- Then, wash the glutinous rice a few times (3 times).
- And, soak the glutinous rice for at least 1 hour. (Soak for 1 to 2 hours. But, don’t over soak the rice because it will break easily.)
- After that, rinse and soak su mu (蘇木) or sappan wood for 10 minutes.
- Don’t add too much kansui because it will have a bitter taste. However, if you add too little, it will not have a pretty amber color.
- Remember to add vegetable oil because it prevents the rice from sticking to the bamboo leaves.
Wrapping:
- Don’t tie the zhong too tightly because the rice will expand when cooking. Just tight enough to secure the bamboo leaves and rice inside, to leave some room for the rice to expand.
- After wrapping the zhong, shake the zhong and make sure the rice is level off or even and not only go to one side.
Cooking:
- During the boiling process, the water will evaporate. So, you have to add more water if you use the top stove method.
- Use the top stove method, fill up enough water into a pot and make sure water covers the zhong. Turn on high fire until water is boiling, then turn the fire to medium small and boil for 1.5- 2 hours. Keep track of the water evaporating and add water while boiling.
- Instant pot method, push the manual button to adjust the time for 45 minutes at high pressure and natural release pressure.
- I find cooking zhong in the instant pot pressure cooker is the best way because it is faster and easier that you don't need to watch and keep track of boiling and cooking.
Storage & reheat:
- Store the leftovers in the refrigerator for up to 3-5 days. Or, you can freeze them for up to months.
- To reheat, you can boil them in water for about 10-15 minutes when taken out from the refrigerator. Or, boil them for 20-30 minutes when taken out from the freezer.
- Using an instant pot to reheat the zhong, put a cup of water into an instant pot, then close the lid and vent, adjust the time for 5 minutes at high pressure and natural release.
Consuming:
- Kansui zong tastes the best at room temperature because you can taste all of the flavors and textures such as chewy, sticky and soft.
- Su Mu put in the alkaline zong and it changes to dark red purplish.
- Cut the alkaline rice dumpling into half and remove the su mu before eating the sweet zongzi.
FAQs:
Su mu (蘇木) in English we call it sappan wood. It is a kind of Chinese herb. And, it tastes salty, acrid, and sweet. This herb can activate blood, cure trauma, resolve swelling, and alleviate pain. It is not suitable for pregnant women to consume.
Su mu put in the alkaline zong and it changes to dark red purplish because of the higher PH. The su mu has to be taken out before consuming the zong. 
I got mine through Amazon. You can find them at Chinese herbal stores or order from Plum Dragon.
Because of the alkaline solution, the sweet rice dumplings are chewy and have a bouncy texture. The alkaline also turns the rice slightly yellow. This alkaline zhong tastes great with syrup or sugar. Not many people like alkaline zhong compared with the savory sticky rice dumplings. And, my kids said this alkaline zong tastes like egg.
Kansui is also called potassium carbonate & sodium bicarbonate solution or lye water. It is often used in Cantonese noodles or Japanese ramen noodles.
Kansui can be purchased at Asian stores or Amazon.
Yes, you can serve them with honey, agave syrup, maple syrup, syrup or sugar.
Instructions for how to make sweet zongzi or jianshui zong (鹼水糭):
Preparation:
1. Put 3 cups of glutinous rice into a glass container. (I try to use a glass container because the rice will mix with kansui later.)
2. Wash the glutinous rice a few times (3 times). Then, pour 4 cups of water to soak the glutinous rice for 1-2 hours. (Don’t over soak the rice because it will break easily.)
3. Next, wash and soak 30 pieces of dried bamboo leaves in hot water for 45 minutes to an hour. (In this sweet zongzi recipe, I can make around 14 small ones, it requires 28 bamboo leaves. But, I normally soak a couple extra in case some leaves are broken.)
4. After that, rinse and soak 14 pieces of su mu (蘇木) or sappan wood for 10 minutes. ( I used 14 pieces because in this sweet zongzi recipe I can make around 14 small zhong.)
5. Cut 14 strings, each string is around 70 inches long.
6. After soaking the glutinous rice for 1-2 hour, drain the rice well.
7. Put the drained glutinous rice into the glass container. Then, add 1 tablespoon of kansui (potassium carbonate & sodium bicarbonate solution) or lye water. Mix it very well and make sure every rice is mixed with kansui. You will see the rice immediately change to slightly yellow when you add kansui.
8. Pour 1 teaspoon of vegetable oil and mix well with the kansui glutinous rice.
Wrapping:
9. Take 2 soaked bamboo leaves folded down to make a shell like, so it can hold the rice. See the details in the video below the recipe card.
10. Scoop 1.5-2 tablespoons of kansui glutinous rice from step 8 into the bamboo leaves.
11. The following, put 1 piece of soaked su mu (蘇木) or sappan wood in the middle of the rice.
12. After, scoop another 1.5-2 tablespoons of kansui glutinous rice on top and cover up the su mu (蘇木).
13. Later on, fold the side down and close the end. Cut extra hard and long parts. Take a string, wrap and tie the zhong. (Don’t tie the zhong too tightly because the rice will expand when cooking. Just tight enough to secure the bamboo leaves and rice inside, to leave some room for the rice to expand.)
After wrapping the zhong, shake the zhong and make sure the rice is level off or even and not only go to one side. See details in the video.
14. Or, you can wrap the zhong in triangle shape and don't put any su mu (蘇木) or sappan wood inside. See details in the video.
Cooking:
15. After wrapping the zhong, put them into the instant pot pressure cook. (You can boil them over the top stove by filling enough water into a pot and making sure water covers the zhong. Turn on high fire until water is boiling, then turn the fire to medium small and boil for 1.5- 2 hours. Keep track of the water evaporating and add water while boiling.)
16. Pour 8 cups of water into the instant pot pressure cooker. (Or, enough water to cover the zhong.) Then, close the lid and vent. Push the manual button to adjust the time for 45 minutes at high pressure and natural release pressure.
17. Meanwhile, put 1 cup of brown sugar into a pot.
18. Then, pour ½ cup of water into the pot. Turn the fire to small. Keep stirring it and let it simmer for 15-20 minutes depending how thick you want the syrup to be. (I did around 20 minutes.)
19. When the syrup cools off, it will become thicker.
20. When the zhong is done, open the lid and take out the zhong. (Be careful it is hot.)
21. Put the jianshui zong on the plate and let it cool off a little bit.
Serving:
22. Untied and unwrap the kansui zong. You can see this beautiful amber color.
23. Cut the gan sui zhong or alkaline rice dumpling into half.
24. Remove and discard the su mu (蘇木) or sappan wood because we don't eat it. (Su mu changes to dark red purplish because it is mixed with the alkaline rice.)
25. Drizzling some syrup from step 19 on the gan sui zhong. Or, dip it into sugar before eating.
Enjoy this authentic, traditional and classic gan sui zhong, jianshui zong (鹼水糭) or sweet zongzi recipe! Also, check out these ginger milk curd, ginger scallion crab, scallion pancake, cheung fun, grass jelly dessert and char siu recipes.
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Sweet Zongzi
Video
Ingredients
- 3 cups Glutinous rice
- 14 pieces Su Mu (蘇木 or sappan wood)
- 1 tablespoon Kansui (potassium carbonate & sodium bicarbonate solution) or lye water
- 1 teaspoon Vegetable oil
- 30 pieces Dried bamboo leaves
- 14 pieces Strings
Syrup:
- 1 cup Brown sugar
- ½ cup Water
Instructions
- Put 3 cups of glutinous rice into a glass container. (I try to use a glass container because the rice will mix with kansui later.)
- Wash the glutinous rice a few times (3 times). Then, pour 4 cups of water to soak the glutinous rice for 1-2 hours. (Don’t over soak the rice because it will break easily.)
- Next, wash and soak 30 pieces of dried bamboo leaves in hot water for 45 minutes to an hour. (In this sweet zongzi recipe, I can make around 14 small ones, it requires 28 bamboo leaves. But, I normally soak a couple extra in case some leaves are broken.)
- After that, rinse and soak 14 pieces of su mu (蘇木) or sappan wood for 10 minutes. ( I used 14 pieces because in this recipe I can make around 14 small zhong.)
- Cut 14 strings, each string is around 70 inches long.
- After soaking the glutinous rice for 1-2 hour, drain the rice well.
- Put the drained glutinous rice into the glass container. Then, add 1 tablespoon of kansui (potassium carbonate & sodium bicarbonate solution) or lye water. Mix it very well and make sure every rice is mixed with kansui. You will see the rice immediately change to slightly yellow when you add kansui.
- Take 2 soaked bamboo leaves folded down to make a shell like, so it can hold the rice. See the details in the video below the recipe card.
- Scoop 1.5-2 tablespoons of kansui glutinous rice from step 8 into the bamboo leaves.
- The following, put 1 piece of soaked su mu (蘇木) or sappan wood in the middle of the rice.
- After, scoop another 1.5-2 tablespoons of kansui glutinous rice on top and cover up the su mu (蘇木).
- Later on, fold the side down and close the end. Cut extra hard and long parts. Take a string, wrap and tie the zhong. (Don’t tie the zhong too tightly because the rice will expand when cooking. Just tight enough to secure the bamboo leaves and rice inside, to leave some room for the rice to expand.)After wrapping the zhong, shake the zhong and make sure the rice is level off or even and not only go to one side. See details in the video.
- Or, you can wrap the zhong in triangle shape and don't put any su mu (蘇木) or sappan wood inside. See details in the video.
- After wrapping the zhong, put them into the instant pot pressure cook. (You can boil them over the top stove by filling enough water into a pot and making sure water covers the zhong. Turn on high fire until water is boiling, then turn the fire to medium small and boil for 1.5- 2 hours. Keep track of the water evaporating and add water while boiling.)
- Pour 8 cups of water into the instant pot pressure cooker. (Or, enough water to cover the zhong.) Then, close the lid and vent. Push the manual button to adjust the time for 45 minutes at high pressure and natural release pressure.
- Meanwhile, put 1 cup of brown sugar into a pot.
- Then, pour ½ cup of water into the pot. Turn the fire to small. Keep stirring it and let it simmer for 15-20 minutes depending how thick you want the syrup to be. (I did around 20 minutes.)
- When the syrup cools off, it will become thicker.
- When the zhong is done, open the lid and take out the zhong. (Be careful it is hot.)
- Put the jianshui zong on the plate and let it cool off a little bit.
- Untied and unwrap the kansui zong. You can see this beautiful amber color.
- Cut the gan sui zhong or alkaline rice dumpling into half.
- Remove and discard the su mu (蘇木) or sappan wood because we don't eat it. (Su mu changes to dark red purplish because it is mixed with the alkaline rice.)
- Drizzling some syrup from step 19 on the gan sui zhong. Or, dip it into sugar before eating.
Notes
Cooking tips for how to make alkaline rice dumplings:
- Wash and soak the dried bamboo leaves with hot water for 45 minutes to an hour before wrapping.
- Then, wash the glutinous rice a few times (3 times).
- And, soak the glutinous rice for at least 1 hour. (Soak for 1 to 2 hours. But, don’t over soak the rice because it will break easily.)
- After that, rinse and soak the su mu (蘇木) or sappan wood for 10 minutes.
- Don’t add too much kansui because it will have a bitter taste. However, if you add too little, it will not have a pretty amber color.
- Remember to add vegetable oil because it prevents the rice from sticking to the bamboo leaves.
- Don’t tie the zhong too tightly because the rice will expand when cooking. Just tight enough to secure the bamboo leaves and rice inside, to leave some room for the rice to expand.
- After wrapping the zhong, shake the zhong and make sure the rice is level off or even and not only go to one side.
- During the boiling process, the water will evaporate. So, you have to add more water if you use the top stove method.
- Use the top stove method, fill up enough water into a pot and make sure water covers the zhong. Turn on high fire until water is boiling, then turn the fire to medium small and boil for 1.5- 2 hours. Keep track of the water evaporating and add water while boiling.
- Instant pot method, push the manual button to adjust the time for 45 minutes at high pressure and natural release pressure.
- I find cooking zhong in the instant pot pressure cooker is the best way because it is faster and easier that you don't need to watch and keep track of boiling and cooking.
- Store the leftovers in the refrigerator for up to 3-5 days. Or, you can freeze them for up to months.
- To reheat, you can boil them in water for about 10-15 minutes when taken out from the refrigerator. Or, boil them for 20-30 minutes when taken out from the freezer.
- Using an instant pot to reheat the zhong, put a cup of water into an instant pot, then close the lid and vent, adjust the time for 5 minutes at high pressure and natural release.
- Kansui zong tastes the best at room temperature because you can taste all of the flavors and textures such as chewy, sticky and soft.
- Su Mu put in the alkaline zong and it changes to dark red purplish.
- Cut the alkaline rice dumpling into half and remove the su mu before eating the sweet zongzi.
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