Humitas and Zongzi: That’s a Wrap | Hungry for Science

Cultures around the world have cracked the code on cooking tender, flavorful packets of food: wrapping and steaming finely chopped ingredients in plant-based envelopes keeps everything moist and hard to overcook. Learn the science and kitchen techniques behind great Argentinian humitas and Chinese zongzi.
www.exploratorium.edu/video/c...

[@ashwinp5518]

My family makes a south Indian food called elayada that's similar. It's rice flour with a sweet filling wrapped in banana leaves and steamed.

[@laserchick]

My family makes tamales, which Isabel mentioned.