Eight Treasure Rice Dumplings

Name: Eight Treasure Rice Dumplings
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Pinto beans; Glutinous rice; Zongye; peanut; green beans; red beans; Candied dates; raisin; corn; Cotton rope

by Junliang Mom-Shuang Shuang

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

There are two types of zongye currently on the market, dry and fresh.
Dried rice dumpling leaves need to be soaked in advance when using it. It is made naturally and has a strong flavor. The disadvantage is that it is dried or sun-dried, so the color is dark and the hue is not beautiful. Dried leaves are brittle and will inevitably be damaged during transportation.
The vacuum-packed fresh ruo leaves are made by pickling the picked ruo leaves with edible salt and vacuum packaging. They can be used directly after soaking, and there is basically no damage or waste. However, I personally think that the taste is not as strong as dry.

Eight Treasure Rice Dumplings

1. Soak glutinous rice for more than 4 hours in advance

2. Mung beans, red beans, peanuts, pinto beans, soak one night in advance

3. The grapes are dry cleaned without soaking

4. Candied dates, cut into small pieces

5. Cut the corn kernels from fruit corn and try to cut them in rows one by one when cutting, so as to ensure the integrity of the corn kernels.

6. The material is ready, before packing, remove it and stir evenly

7. Take one or two zong leaves (depending on the size) and cut off the hard rod at the tail. Turn to the right and bend into a funnel shape

8. Dig Babao rice into it, leaving a little gap

9. Align the leaves on both sides to the middle and hold them with your hands to prevent them from loosening

10. Fold the upper leaf over, bend the little tail to one side, hold it down with your hands, be sure not to loosen it

11. Bundle the tail firmly with cotton thread

12. Put the rice dumplings in the steamer, add enough water, bring to a boil on high heat, turn to low heat and cook for 3 hours, turn off the heat and simmer for 2-3 hours. If you make it at night, you can simmer it overnight. However, if you simmer overnight, it is best to add a small grate at the bottom to separate the dumplings from the water to prevent soaking.

Tips:
1. Soak glutinous rice for more than 4 hours in advance, but other beans need to be soaked overnight.
2. During the whole process of making zongzi, your hands must be fully clenched, otherwise it will be loose and not forming.
3. Boil Zongzi, I personally think that the longer it is, the more sticky it is and the more delicious it is. Cooked and heated is not a concept, you can take out one of them and try them, and turn off the heat when you think it tastes good (I'm stupid, I have to try one a night)!
4. The taste of simmering overnight will be better, but it is not good to soak the zongzi in water, so you can put the zongzi at the bottom and boil it for 3 hours. When the water is heated below the zongzi, the zongzi will be out of water.