Cantonese Style Dumplings
1.
Wash the glutinous rice and soak for 5 hours;
2.
Remove the glutinous rice and drain the water;
3.
Put the drained glutinous rice into a large plate, add liquid water and mix well. The color of the glutinous rice gradually turns yellow. Add white sugar and mix well; PS: Dip and eat without sugar;
4.
Soak the zong leaves and pampas grass overnight, wash and drain;
5.
The zong leaves are folded into a leak-proof funnel shape;
6.
Put in the well-mixed glutinous rice; PS: 90% full.
7.
Wrap the rice dumplings;
8.
Bund up with pampas and be strong;
9.
After the wrapped zongzi, use scissors to cut off the extra zong leaves and pampas;
10.
Put the zongzi into the pressure cooker, add appropriate amount of water, soak the zongzi in the water, and boil it for about 40 minutes; PS: ordinary pot needs more than 1 hour;
11.
The cooked rice dumplings can be eaten cold or hot. If there is no sugar in the rice dumplings, they can be eaten with sugar or honey.
Tips:
1. The glutinous rice must be soaked for enough time;
2. Rice dumplings and pampas grasses, I bought them dry, so soak them overnight;
3. Adding glutinous rice to liquid soap will slowly turn yellow before adding sugar;
4. Use a pressure cooker to cook faster, if it is an ordinary pot, adjust the time according to the size of the fire.
5. If there is no white sugar in the dumplings, you can dip them in white sugar, honey, etc.
