Hong Kong’s sweet and savoury modern takes on sticky rice dumplings for Dragon Boat Festival

While the traditional version remains popular, various modern twists and healthier variations of sticky rice dumplings have been created to appeal to a wider range of consumers. Social enterprises have crafted them with pearl rice and oats instead of the heavy glutinous rice for those watching their diet.

On the indulgent side, innovative bakeries have reinvented zongzi with ingredients such as Thai glutinous rice and sago crystal to provide a refreshing contrast to the traditional versions.

Here are five creative alternatives available in Hong Kong.

Traditionally made with glutinous rice, the classic sticky rice dumplings are high in carbohydrates and difficult to digest, especially for seniors. To make this festive staple more accessible for everyone, Gingko House, a social enterprise supporting senior employment, has introduced two glutinous rice-free zongzi – one vegetarian and one with meat.

Replacing the sticky rice are nourishing pearl rice and oats, combined with other wholesome ingredients such as quinoa and mung beans. The vegetarian version is made with pumpkin, chestnut, preserved radish, and seitan, retaining the traditional taste with a healthier blend of fillings. The meat rice dumpling contains salted egg yolk, pork, pumpkin, chestnut, and dried shrimp, offering a rich, savoury flavour.

All the zongzi are handmade with care by Gingko Store’s experienced senior chefs, using organic and healthy ingredients to create the most authentic festive treats.

There is no better way to beat the heat than with a refreshing, sweet ice rice dumpling from First Sight Bakery in Tai Kok Tsui.

Departing from the traditional bamboo leaf wrapping, this modern zongzi features a delicate, green mousse exterior in two tantalising flavours – pandan and green tea. The light mousse casing complements the sweet filling: mango pomelo sago or creamy strawberry mousse. This innovative take on the classic zongzi offers a delightful respite from the summer heat.

Are you bored with the typical pyramid-shaped sticky rice dumpling? Look no further than the square-shaped, rainbow sweet dumplings with durian pandan kaya sauce offered by Hotel Icon. This mini trio of cubes uses natural food colouring from three distinct flavours: butterfly pea flower for blue, pandan for green, and turmeric for yellow.

Each cube is made with Thai glutinous rice filled with the richness of coconut milk, complete with a home-made paste made from premium durian flesh, creamy kaya, and fresh pandan juice. This creative modern twist offers a delightful taste of Southeast Asian sweetness, presented in a striking celebration of colours.

Having trouble finishing the whole sticky rice dumpling? No worries, social enterprise Time To Gold has got you covered with their bite-sized sago crystal dumplings.

Instead of the traditional glutinous rice, these dumplings feature a translucent shell made from sago, giving them a visually appealing look with a refreshing taste. Inside the sago casing, the shop supporting the employment of the elderly has crafted five creative fillings: sesame, mango pomelo sago, sweet potato, chestnut, and matcha with red bean.

The light, portable size makes these sago crystal dumplings the perfect snack to share with family and friends during the Dragon Boat Festival celebrations.

The Kowloon Shangri-La’s Taiwanese sweet crystal rice dumpling is not your typical glutinous zongzi found in Hong Kong. These dumplings have a light and airy texture inspired by the trending crystal rice dumplings popular in Taiwan.

The sweet treat is typically made with tapioca starch instead of glutinous rice, which gives the exterior a uniquely chewy yet refreshing bite. This gift set comes in six pieces with three different flavours: red bean, peanuts, as well as orange and passion fruit.