Blood Glutinous Rice Dumpling with Candied Dates

Name: Blood Glutinous Rice Dumpling with Candied Dates
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g White glutinous rice; 300g Blood glutinous rice; 200g Candied dates

by Kiss mom

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I couldn’t shoot this dark rice dumpling, so I put a candied date dumpling wrapped in white glutinous rice as a background. Hee hee wrapped the candied date rice dumpling because my relatives wanted to eat it. It's a very good ingredient, it nourishes the blood and encourages qi, but the taste is a little worse, without the greasiness of round glutinous rice. When washing the white glutinous rice, I also washed some blood glutinous rice. The two kinds of glutinous rice have a good texture when put together. The blood glutinous rice is not sticky and chewy, and it tastes like sesame seeds. The filling is filled with candied dates, which is very sweet. .

Eating too much glutinous rice is always difficult to digest, so my zongzi is a small one wrapped in a zongzi shell, and it’s just right to make a bowl of porridge."

Ingredients

Blood Glutinous Rice Dumpling with Candied Dates

1. Wash the round glutinous rice and soak for about three hours.

Blood Glutinous Rice Dumpling with Candied Dates recipe

2. Soak the blood glutinous rice for about one hour after washing.

3. Wash the candied dates, cut and remove the pits.

4. Take the soaked round glutinous rice and blood glutinous rice out and put them in a pot and mix them evenly.

5. Wash the zong shells and put them in a pot, add a little salt and oil to boil them.

6. Take a cooked rice dumpling shell and fold it over 1/3.

7. Load the mixed glutinous rice.

8. Add candied dates and cover with glutinous rice.

9. Cover the tail of the zong shell upwards, fold the extra corners inward, and pinch tightly.

10. Use thick cotton thread to tie it firmly.

11. Put it into the pressure cooker, and put the rice dumplings in cold water.

12. Cover the lid, turn on high heat, turn to medium heat for about half an hour after suffocating, turn off the heat, and wait until the qi is exhausted before boiling. (Our house is the oldest pressure cooker that uses gas)