Honey Bean Cone Dumpling

Honey Bean Cone Dumpling

1. Personally think that round-grain glutinous rice is more sticky than long-grain glutinous rice. After washing it, soak it in cold water for about 4 hours. You can use it after the rice has absorbed enough water. If there is too much water for soaking the rice, don’t waste it. All are good; (there is no picture of glutinous rice and honey beans, imagine for yourself); clean dried zongzi leaves, soak in cold water for at least 3 hours before they are easy to use; cut off the side with hard stems;

2. Fold the two sides in half to form a small vertical awl shape;

3. Put a chopstick in the cone, first scoop a small spoonful of glutinous rice, use the chopsticks to pierce the porcelain, and then take the chopsticks out;

4. Mix honey beans and glutinous rice evenly and scoop them into a cone, leaving a distance of half a centimeter from the top of the leaf, and then use a spoon to press the rice grains firmly;

5. Hold the thick side with your thumb and index finger and pinch inward to form two small ears. Keep the side closer to you pointed;

6. Cover the upper leaves, then the small ears on both sides will be folded down to form a crease, so that the glutinous rice and honey beans on the top will not leak out; at the same time, pinch the surface into a triangle, isosceles or equilateral triangle It depends on the size and thickness of the cone;

7. Wrap a few laps with a small rope and tie it firmly;

8. The wrapped zongzi can be placed directly in a pressure cooker filled with cold water, or soaked in a basin;

9. After all the rice dumplings are wrapped, put them in a pressure cooker liner filled with cold water, and cook them in a soup or beef tendon stall for about 1 hour. If there is no pressure cooker, use a boiling pot or rice cooker for a little longer time. Try to make the rice dumplings. They can be soaked in water, so that the rice grains will be more waxy and not hard.

Tips:

1. I use dried leaves for zongzi leaves. After washing, they must be soaked in cold water, so that the leaves will be firm and elastic. Some zongzi are too thin and soft, and some are brittle and crumbly. The awl dumplings should be large and stiff as much as possible;
2. Glutinous rice is also called glutinous rice. You can use round or long grains, but I personally prefer the northern round glutinous rice, which is fragrant and sticky; honey beans are ready-made; the ratio of glutinous rice to honey beans is what you like Adjustment;
3. The pressure cooker takes a short time. Don't worry, you can cook it in the pot and soak it in the soup before taking it out; use an ordinary cooking pot or rice cooker for a longer time for the glutinous rice to be soft and delicious.