Candied Date Rice Dumpling

Name: Candied Date Rice Dumpling
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Jujube; Some Glutinous rice; Some Zongye; Some Cotton thread

by Junliang mom

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Candied date rice dumplings are the most typical rice dumplings in the north, and almost every household has this flavor.

Later, although more colorful zongzi flavors were introduced. However, the most classic is also people's favorite! Do you think this statement makes sense?

My family eats less zongzi, Lazy Liu and Junliang are both meat-loving people and love meat.

My mother also likes to eat rice dumplings, and her favorite is also the jujube rice dumplings.

I bought "missing you" jujube (very sweet, but more expensive, 78 a pack, distressed), to pack candied date dumplings. Because the quality of jujube directly affects the taste of zongzi!

Nowadays, candied dates are used instead of jujube, partly because candied dates are more fragrant and sweet. However, there is a drawback of candied dates, that is, the color will be dark, and the cooked rice dumplings will be black and the color is not good!

With jujube, it will be much better, most of the places are pure white, only a little color near the jujube. "

Ingredients

Some Jujube
Some Glutinous Rice
Some Zongye
Some Cotton Thread

Candied Date Rice Dumpling

1. Soak the glutinous rice in advance. If the jujube is dry, soak and cook. I use the fresher one, so I just need to clean it.

2. The zong leaves are bent into a funnel shape.

3. Put a jujube on the bottom first.

4. Put glutinous rice and jujube in the center, and compact with the back of a spoon.

5. Fold the zong leaves on both sides to wrap the glutinous rice.

6. Fold the long zong leaves.

7. Arrange the zong leaves at the tail and bend them to both sides.

8. Tie it tightly with cotton thread. If you don’t count it, just tie it up and use it for insurance!

9. Add enough water to the pot, put the rice dumplings in, and the water should cover the rice dumplings. Bring to a high heat, turn to low heat, cook for 3 hours, simmer for more than 2 hours, or simmer overnight.

Tips:
1. Choosing jujube is very important. You must choose one with high sweetness, plump grains, and plump flesh.

2. The glutinous rice must be compacted, and how you put the dates is up to you!

3. During the whole process of making zongzi, you must hold your hand tightly. If it is loose, it is easy to leak rice.

4. When the rope is tied up, if you don't have a bottom line, just make a big buckle and be safe!

5. Personally think that the longer you cook, the more sticky and delicious the zongzi. After the jujube is boiled, the sugar inside will also seep out. So try to cook for a while, cook it at night, soak it overnight!