A method for processing zongzi without wrapping leaf comprises the following steps: immersing a zongzi wrapping leaf in clear water, and boiling and extracting twice to prepare a zongzi wrapping leaf liquid; adding one or more than two components containing 2-10wt% of soluble dextrin, 0.05-1.0wt% of liquid sucrose ester or 10-100wt% of sweetener into the zongzi wrapping leaf liquid to blend the zongzi wrapping leaf liquid, calculated by the weight of the zongzi wrapping leaf liquid; adding the blended zongzi wrapping leaf liquid 1.5 times of the weight of glutinous rice, and immersing the glutinous rice to a water content of 50-60%; filling the soaked rice quantitatively into a triangle food cooking bag, compacting, and vacuumizing; cooking the glutinous rice in a high-pressure digester to a cooked state, carrying out back pressure cooling to the temperature of the zongzi reaching 50 DEG C, and taking the zongzi out of the digester; and compacting the zongzi in a conical die for molding. The finished product provided by the invention has leaf nutrition and flavor better than those of a traditional zongzi wrapped by leaf, and greatly reduces the labor intensity, improves the production efficiency, and can realize the mechanization, automation and mass production; and after storing at room temperature for 12 months, the finished product still has soft and waxy taste, can be eaten instantly without heating, and is suitable for usage in tourism, leisure, outdoor, aviation and space.