1. Ingredients display: round-grain glutinous rice, purple glutinous rice, red dates, candied dates (you can also put your favorite red beans, honey beans, etc.). Here I want to point out that the viscosity of purple glutinous rice is not as good as that of round-grain glutinous rice. I want to make purple rice dumplings. It is best to mix with round-grain glutinous rice, and the proportion of purple glutinous rice should not be too high.
2. Wash the purple glutinous rice and round-grain glutinous rice separately and soak in cold water for 12 hours. Soak it as shown in the picture, it's best to crush it by hand. Purple glutinous rice is also soaked to this degree.
3. To process red dates and candied dates, remove the pit and cut the candied dates into small cubes. If you like it, add more dates and less if you don’t like them. You can also add some soaked red beans, as long as you like.
4. Mix the soaked glutinous rice with red dates and diced candied dates. (Leave a part of glutinous rice and candied dates mixed with purple glutinous rice. The viscosity of purple glutinous rice is not as good as that of white glutinous rice. The bamboo dumplings made by mixing a part of white glutinous rice will be softer and will not fall apart).
5. This is a bamboo tube I boiled in light salt water. There are bamboo tube, spacer, and cork. The bamboo tube you bought can be used when it is not available. It needs to be boiled in light salt water, so that it is clean and not easy to crack, and can be reused.
6. Put the gasket into the bottom of the bamboo tube first.
7. Put in the mixed glutinous rice, press it with chopsticks and other tools while putting the glutinous rice to compact the glutinous rice in the bamboo tube, so that the cooked zongzi will not loosen up.
8. Load to eighth full. Don’t fill the rice too much. The rice will swell when you cook it, and the stopper will easily come out. Then you will not be harvesting bamboo dumplings, but a pot of glutinous rice porridge.
9. Cock the cork tightly. Try to compress it as much as possible to prevent the glutinous rice from swelling out of the cork when it is cooking.
10. It's all done, and made a total of 5 white glutinous rice and 5 black glutinous rice. Put the prepared bamboo dumplings into a boiling pot, and add water to the bamboo dumplings. It must be the rice dumplings, otherwise the rice dumplings that leak out of the water will be hard to cook.
11. After the high fire is boiled, change to a low fire simmer, at least! least! least! It will also cook for two and a half hours. (You can also use a pressure cooker to directly press for 40 minutes, but considering the pressure of the pressure cooker is high, you are worried that the glutinous rice will pop out of the cork. To be safe, I still use a low heat slow cooking method)
12. Ma Zerui cooked for 3 hours, take out one to see how it goes.
13. First open one to see the results. Soak the bamboo dumplings in cold water for a few minutes. Use a bamboo stick to push them out from the bottom of the bamboo tube. They are not loose or loose, soft and waxy! It's more delicious after being rolled out~~
14. The rolled rice dumplings are rolled with a layer of white sugar, sweet and soft, I can't help but want to take a bite!
15. Sit in rows and divide the rice dumplings!
Tips:1. The rice must be soaked thoroughly, it is best to crush it with your fingers.
2. Poke with chopsticks while filling the rice to make the rice grains firmer.
3. The least common cooking pot! least! least! It takes two and a half hours to cook, and the pressure cooker also needs to be pressed for 40 minutes.
4. After cooking, soak in cold water for more than ten minutes, it is easier to roll out completely, without sticking to the bamboo tube, and easier to shape.
