Liangyi Zongzi

Name: Liangyi Zongzi
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Black glutinous rice; 100g White glutinous rice; 20g peanut; 20g red beans; 15g Rose sauce; 6ml Peanut oil; 30g Sugar; a little salt

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The matching of black and white glutinous rice is like yin and yang, so it is named "Liang Yi". When I saw this zongzi, I immediately thought that there seemed to be such a pack of black glutinous rice, and I found it. Take advantage of the Dragon Boat Festival before, quickly do it. Although there is no eyebrow peas, you don't need it. I think of the many rosettes and simply use roses instead. Making zongzi is not a complicated thing, but soaking bean rice takes a lot of time. The volume of black glutinous rice seems to be larger than that of white glutinous rice, and the same weight seems to be more than that of white glutinous rice. People can't help but wonder if the weight is wrong.
Long time soaking and long time cooking, zongzi always looks particularly time-consuming. And when you eat, you are always happy, just like the truth is revealed, when you open the zongzi, you are always full of expectation and curiosity. Liangyi rice dumplings are black and white and taste slightly sweet. After cooling, the graininess of black glutinous rice is obvious. It turns out that black glutinous rice is not so easy to boil until it becomes soft. Perhaps, it should be boiled beforehand. However, this kind of graininess seems to be quite good, biting in the mouth, it feels like. . . . Fish roe? . . . . "

Ingredients

Liangyi Zongzi

1. Ingredients: 100 grams of black glutinous rice, 100 grams of white glutinous rice, 20 grams of peanuts, 20 grams of red beans, 15 grams of rose sauce, 6 milliliters of peanut oil, 30 grams of sugar, and a little salt.

2. Wash the black and white glutinous rice, red beans and peanuts separately and soak them in water until the hair rises.

3. When cooking rice, put the soaked beans and peanuts in the steamer of the rice cooker and steam them together with the rice.

4. After cooking, take it out and let cool.

5. Pour red beans and peanuts and black and white glutinous rice into a mesh sieve to control the moisture.

6. Pour into a bowl, add sugar, rose jam, salt, oil,

7. Mix well and set aside.

8. Wash the zong leaves and wipe dry.

9. Roll in a circle and a half to form a slender cone.

10. Put the stuffing in, press tightly to fill,

11. Fold the top leaves underneath to cover the filling, and then fold it to one side into a triangular cone shape.

12. Tie one piece with string from top to waist.

13. After wrapping everything, cut off the petioles that grow out.

14. Put it in a pot, add an appropriate amount of water, boil on high heat and then turn to medium-low heat and cook for about 2 hours.

15. The rice dumplings become soft and ripe, turn off the heat.

16. Control water out of the pot.

17. Remove the zong leaves and eat.

Tips:
The proportion of each material can be adjusted according to your own preferences.
There is no need for rose sauce.
The amount of sugar can be increased or decreased according to your taste.
The cooking time needs to be adjusted according to the size of the rice dumplings.