Hong Zao Zongzi (Sweet Red Date Rice Dumplings)

Instructions

1. Put the dried bamboo leaves in a large bowl or pot, cover with water, weigh them down with a plate and soak overnight, at least 8 hours. At the same time rinse the glutinous rice until the water runs clear and soak it in plenty of cold water for at least 4 hours or overnight.
2. Rinse the dried red dates and soak them in warm water for 20 minutes to soften. Drain the rice well in a sieve.
3. Bring a pot of water to a boil, add the soaked leaves and boil for 5 minutes to make them pliable, then scrub each leaf on both sides and trim off the stiff stem end.
4. Overlap two leaves, smooth side up, and fold them about one third of the way along into a deep cone. Spoon in 1 tablespoon of rice, add 2 dates, add 2 more tablespoons of rice and press 1 more date into the top.
5. Fold the long ends of the leaves down over the opening to cover the rice completely, wrap the leaf around to form a tight pyramid and tie firmly but not tightly with kitchen string, since the rice swells as it cooks. Repeat to make 12 dumplings.
6. Pack the dumplings into a large pot, cover with at least 1 inch (2.5 cm) of water and set a heatproof plate on top to keep them submerged. Bring to a boil, then simmer, covered, for 2 1/2 to 3 hours, topping up with boiling water so they stay under water, until the rice is completely soft and translucent with no hard grains when you open a test dumpling.
7. Turn off the heat and let the dumplings rest in the hot water for 30 minutes so the rice firms and fuses. Unwrap at the table and serve warm, dipping each bite in the granulated sugar.