1. Brush the zong leaves several times, boil them in cold water, and keep them boiled for about 20 minutes. Take it out and soak it in water overnight (the amount of water is less than the rice dumpling leaves), and take it out in advance to control the water.
2. Wash glutinous rice, black rice, adzuki beans, mung beans, cowpeas, and peanuts in advance and soak them overnight. Mix them well before use.
3. Divide the red bean paste into equal parts and set aside.
4. Prepare the package: Take a whole zong leaf and fold it as shown in the figure.
5. Fill the rice dumpling leaves with the right amount of mixed raw materials.
6. Add a portion of red bean paste.
7. Cover with another layer of material and press tightly.
8. Keep the two ends of the zong leaves overlapped, fold back and cover them on the glutinous rice, and be sure to compress them firmly. This is a key step to adjust the shape of the zongzi to ensure that the rice does not leak.
9. Finally, adjust the end of the zong leaves, the excess part can be cut off and tied with cotton thread.
10. The hot water must be less than the rice dumplings! After boiling, keep it on medium-high heat for 1 hour, then turn to low heat and simmer for 1 hour.
11. The cooked rice dumplings are relatively hot, so you'd better take them out and let them dry before eating.
12. When it's just not burning its mouth, my greedy cat can't help but peel one off. Haha~ Then grab a close-up!
Tips:When you have enough time, you can put the soaked red adzuki beans and cowpeas into the water and microwave for 10 minutes. The purpose of this is to avoid the hard taste of the red adzuki beans and cowpeas!
