Honey Bean Cone Dumpling

Name: Honey Bean Cone Dumpling
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 800g Round glutinous rice; 500g Honey bean; Some Cold water; Some Zongzi leaves; Some Small rope

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

In the blink of an eye, it's the Dragon Boat Festival again. We in Beijing are used to calling it the Zongzi Festival. Although it is a bit straightforward, it is still very happy to think that you can eat all kinds of Zongzi on this day! Especially for those who go to school and work, this day means that they can have a holiday, they can enjoy themselves, and they can sleep in late... For businesses, all festivals are golden holidays. So no matter what, we can find an excuse to be happy.
Today I will share this small and delicate honey bean awl rice dumpling. It is called a awl dumpling because of its slender appearance. The capacity is not large, but it is just right to eat one, which not only relieves the hunger for the holiday scene, but also does not eat too much and makes people who lose weight feel guilty! "

Ingredients

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. Wash the dried zongzi leaves and soak in cold water for at least 3 hours. ；

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.

10. The honey bean awl dumplings are small, delicate and sweet!

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.