Five-color Glutinous Rice

Name: Five-color Glutinous Rice
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1600g White glutinous rice; 400g (or dye white glutinous rice black with maple leaf juice) Black glutinous rice; 1 piece Purple red blue grass; 1 piece Red red blue grass; 1 piece Yellow flower grass; Some Cooking oil

by Gourmet temptation to greedy cats

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

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 glutinous rice, and it is also called "wu rice". Every year on the third day of the lunar calendar, Qingming and other festivals, people of all ethnic groups in Guangxi generally make five-color glutinous rice. This flavorful food is integrated with ancestor worship and entertainment activities. It is full of ethnic and local flavors. Family, relatives and friends share the five-color glutinous rice. Especially delicious. The five-color glutinous rice full of plant fragrance is very attractive. It is bright, colorful and crystal clear. The fragrance of food is pervasive and refreshing. It is not only beautiful and delicious, but also has medicinal values such as tonic, fitness, medical treatment, and beauty. It is deeply loved by strong families. Love, regard it as a symbol of good luck and abundance. Faced with such delicious food, even if you are full of food and drink, you can't help but taste a few bites.
In addition, the third day of the lunar calendar is the traditional festival for blind dates in Guangxi. Young men and women meet on the barren hills and jungles by the stockade to sing, throw hydrangea, and talk about love. In April, 240,000 bauhinias in Liuzhou, Guangxi are blooming. The streets and gardens are full of flowers. The whole city is surrounded by flowers, full of vitality and romance. You see, the crooked moon hangs on the treetops, and young men and women are singing, dancing, and celebrating their festivals under a big tree with luxuriant flowers. "

Ingredients

1600g White Glutinous Rice
400g (or dye white glutinous rice black with maple leaf juice) Black Glutinous Rice
1 piece Purple Red Blue Grass
1 piece Red Red Blue Grass
1 piece Yellow Flower Grass
Some Cooking Oil

Five-color Glutinous Rice

1. Prepare all the ingredients.

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

3. Pour out the yellow dye dregs and set aside.

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

5. Pour out the purple dye dregs and set aside.

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

7. Pour out the red dye dregs and set aside.

8. Three colors of dyeing juice.

9. Put 400 grams of white glutinous rice and 400 grams of black glutinous rice into two bowls filled with clear water to soak, and divide the remaining 1200 grams of white glutinous rice into three equal parts. 10 hours).

10. Pour out the dyeing juice from the glutinous rice and drain the water for later use.

11. Before serving the steamer, stir in a little cooking oil, and put the dyed glutinous rice into the steamer covered with gauze.

12. 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.

13. Steamed five-color glutinous rice.

14. Finished picture appreciation

15. Finished picture appreciation

16. Finished picture appreciation

17. Finished picture appreciation

Tips:
1. The glutinous rice can be eaten after being steamed. It can be salty or sweet, according to personal preference. Add a little green onion, oil, salt, wax and other ingredients (seasoning) to fry, so that the taste is more fragrant, and the ingredients (seasoning) can be added according to personal preference.
2. People often use maple leaves to extract the dyeing juice to dye white glutinous rice into black to make black glutinous rice. I can't find the maple leaves and use black glutinous rice directly, which saves a lot of trouble.