Detailed Version of Triangular Rice Dumplings Sweet and Soft Glutinous Red Bean Dumplings
1.
Soak the glutinous rice at least three hours in advance or overnight
2.
Soak the red beans overnight in advance, otherwise the red beans will not be cooked well
3.
Brush both sides of the zong leaves with sharp edges and be careful not to scratch your hands.
Pay attention to strength, fresh zong leaves are easy to break
4.
Cut both ends of the cleaned zong leaves (just a little bit, cut too much, not enough to cover 😂)
Put cold water into the pot and cook for 5-10 minutes, then remove and rinse
5.
Rinse and mix the soaked glutinous rice and red beans
The bottom of the basin can leave some water for packaging
6.
Two zong leaves are stacked, one part of the middle intersects, and the rest are exposed.
Put the smaller zong leaves on top with the smooth side facing in
7.
Roll up from the bottom to form a funnel shape
Note that there should be no gaps in the small sharp corners ❗❗ Otherwise, you will easily get a pot of red bean porridge🙊
8.
Put the glutinous rice and red beans until they are 8 minutes full, then fill in a handful of water and press the rice with your hands.
The water will flow out naturally so that the inside of the zongzi will be firmer
❗Or: first put in half of the rice and poke with a chopstick, then put in the remaining half of the rice and poke again, the same is to make the dumplings firmer
Remember that 8 points are full, don’t be too greedy (๑ˊ•̥▵•)੭ will burst easily when cooking
9.
Bend the zong leaves on top (in the direction of the white arrow) to cover the filling
Bend and pinch the left and right sides downwards (the place pointed by the blue arrow)
10.
Then bend the remaining part of the rice dumplings to the right and also wrap them to form a sharp corner.
By analogy, wrap the stuffing tightly with the remaining zong leaves and finally form a triangle
11.
Then tie it with brown rope along the waist line of the zongzi
(Just tie a few more turns, tighten the knot and tie the knot at the end)
12.
About cooking rice dumplings, knock on the blackboard! ! !
❗Be sure to use a pot under cold water. It will be easy to cook and the degree of cookedness will be consistent. There will be no hard cores, and the height of the rice dumplings should be about an index finger.
1. Use a normal pot to cook ①If the glutinous rice is soaked overnight, boil it for about 1 hour after the water in the pot boils.
②If the soaking time is only about three or four hours, then boil for 2-3 hours after the water is boiled.
2. Use a pressure cooker to cook on a high fire, turn to a low fire after SAIC, and it will take about half an hour.
13.
Soft glutinous sweet red bean dumplings ~ out of the pot💓
Tips:
🍙Wrap the zongzi, remember to wrap it tight! Wrap tight! Wrap tight! Otherwise, it will become a pot of porridge🍙 To cook the zongzi in a pot under cold water, it is best to put enough water at one time, the height of the water is about one index finger above the zongzi. Regarding the filling, it depends on your personal taste
