Five-color Glutinous Rice

Name: Five-color Glutinous Rice
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2000g White glutinous rice; 1 piece Red and blue grass (purple); 1 piece Red and blue grass (red); 1 piece Yellow flower grass; 1 piece Maple leaf

by Gourmet Cat 56

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The third month of the lunar calendar is not only the traditional song festival of the Zhuang nationality, but also the traditional festival of the Yao, Dong, Miao and other ethnic minorities in Guangxi. This year’s March 3 is the Ching Ming Festival. People of all ethnic groups in Guangxi have six consecutive days of vacation. This is the people of Guangxi. Exclusive benefits. In the past few days, the market is full of fresh plants that farmers pick from the mountains to make five-color glutinous rice. Five-color glutinous rice is a traditional snack in the Zhuang area. It is named after the five colors of black, red, yellow, white, and purple. Every family of the Zhuang people like to make five-color glutinous rice for entertaining guests, driving songs, etc. Or for offering sacrifices to ancestors and gods. The five-color glutinous rice is made of pure natural plants as dyes. The color is bright, colorful, crystal clear, and mouth-watering; the food is moist and soft, mellow and calm, rich in plant fragrance, and it is endless aftertaste.

Ingredients

Five-color Glutinous Rice

1. Red and blue grass (purple, red)

2. Yellow flowers (yellow), maple leaves (black)

3. Wash the yellow flower grass, boil it in a pot filled with water, and extract the yellow dye juice

4. Pour out the yellow dyeing juice and bitumen, set aside

5. Wash and chop the red and blue grass (purple), boil it in a pot filled with water, and extract the purple dye juice

6. Pour out the purple dyed juice and bitumen, set aside

7. Wash and chop the red and blue grass (red), boil it in a pot filled with water, and extract the red dye juice

8. Pour out the red dyeing juice and bitumen, set aside

9. Dyeing juice in three colors of red, yellow and purple

10. Wash the maple leaves, chop, knead, soak, and cook in an iron pan to extract the black dyeing juice

11. Pour out the black dyed juice and bitumen, set aside

12. Divide 1600 grams of white glutinous rice into 4 equal parts and put them into each dyeing juice bowl. Put the remaining 400 grams of white glutinous rice into a bowl with clear water and soak overnight (about 10 hours)

13. Pour out the dyeing juice from the glutinous rice, drain the water and set aside

14. Before putting on the steamer, stir in a little cooking oil (or leave it alone), and then put the dyed glutinous rice into the steamer covered with gauze.

15. Put an appropriate amount of water in the pot, put it in the steamer, cover, and steam the steamer for about 40 minutes, until the glutinous rice is soft and glutinous

16. Steamed five-color glutinous rice

17. Finished picture appreciation

Tips:
Steamed glutinous rice can be eaten, either salty or sweet, according to personal preference. Add a little chopped green onion, oil, salt, and other ingredients (seasoning) to fry to make the taste more fragrant. The ingredients (seasoning) can be added according to personal preference. You can also fry peanuts and sesame seeds, sauté, pound, and sprinkle. Mix well with glutinous rice. This five-color glutinous rice tastes rich and fragrant.