Dragon Boat Festival Dumplings Fragrant-brown Sugar Dumplings
1.
Wash the glutinous rice and soak overnight in advance.
2.
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.
3.
Prepare the soaked glutinous rice and brown sugar.
4.
Prepare the package: Take a whole zong leaf and fold it as shown in the figure.
5.
Fill in a layer of glutinous rice and add some brown sugar. The sweetness is up to you.
6.
Cover with a layer of glutinous rice and compact it firmly.
7.
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.
8.
Finally, adjust the end of the zong leaves, the excess part can be cut off and tied with cotton thread.
9.
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.
10.
Take it out and let it cool to room temperature. When it's not hot, peel it off and see.
11.
Open it and take a look inside, the brown sugar has been fused with the glutinous rice, and after a bite, there is sweetness and sweetness in the soft glutinous rice!
Tips:
The hot water used to cook the zongzi must be 2 cm lower than the zongzi. Two hours of cooking can ensure the soft and waxy texture of the zongzi. Add hot water once in the middle. If you don’t eat it right away, you can keep the zongzi soaked in the pot for about 2 hours, and it will continue to soften, and the rice grains are not easy to stick to the zong leaves!
