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Taiwanese Zongzi is a traditional Chinese food, made of glutinous rice stuffed with different fillings and wrapped in bamboo or reed leaves. They are usually cooked by steaming or boiling.

It's typically eaten during the Dragon Boat Festival, which falls on the fifth day of the fifth month of the lunar calendar.

The process can take several hours, including soaking the rice and leaves, preparing the fillings, wrapping, and cooking.

Yes, cooked Taiwanese Zongzi can be frozen for up to 3 months.

As long as the fillings are also gluten-free, Taiwanese Zongzi itself is gluten-free because it's made from glutinous rice.

It's often associated with the Dragon Boat Festival and is said to commemorate the ancient poet Qu Yuan.

The difference lies mainly in the fillings. Taiwanese Zongzi commonly include mung beans and pork belly among others, while Cantonese style Zongzi may include salted egg yolk and lotus seeds.

You can buy it at Weee! Asian Market, www.sayweee.com.

Common fillings include meats like pork belly or chicken, salted egg yolks, peanuts, black mushrooms, and dried shrimps.

Yes, vegetarian versions can be made with fillings like mushrooms, beans, and chestnuts.

The taste can vary based on fillings, but generally the glutinous rice is sticky and sweet while the fillings can be savory or sweet.

Unwrap the bamboo or reed leaf and eat with a spoon or chopsticks. It can be served with hot tea or hot soup.

Yes, you can make it in advance and store it in the refrigerator for a few days or the freezer for a few months.

The best way to reheat frozen Zongzi is by steaming it. You can also defrost it first then reheat in a microwave.

Potential allergens can include peanuts, shellfish, and soy depending on the filling. Always check the ingredients if you have food allergies.

Yes, with the right ingredients and a bit of practice, you can make Taiwanese Zongzi at home.