Lychee Bai Zao with Rose Syrup

Preparing the Bai Zao

1. In a large bowl, mix the drained glutinous rice with the chopped lychees and 1/4 cup of sugar. Ensure the lychees are evenly distributed.
2. Take one softened bamboo leaf, fold it in half and then fold the sides to form a cone shape, leaving an opening at the top. Ensure it's sealed at the bottom.
3. Fill the bamboo leaf cone about two-thirds full with the glutinous rice and lychee mixture. Do not overfill.
4. Fold the top of the bamboo leaf over the filling and tie securely with kitchen twine or a strip of bamboo leaf to seal. Repeat with remaining leaves and mixture.
5. Arrange the filled bamboo leaves in a steamer basket, ensuring they don't overlap too much. Steam over high heat for about 50-60 minutes, or until the rice is fully cooked and tender.

Making the Rose Syrup

1. In a small saucepan, combine 1 cup of sugar and 1/2 cup of water. Heat over medium heat, stirring until the sugar is dissolved.
2. Bring the syrup to a simmer and let it cook for about 5-7 minutes until slightly thickened. Remove from heat.
3. Stir in the dried rose petals. Let the syrup steep for at least 15-20 minutes to infuse the rose flavor. Strain the syrup to remove the petals before serving.