Lye Rice Dumplings

Name: Lye Rice Dumplings
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 1000g Glutinous rice; 2g Alkali; 50g White sugar; Some Zongye; Some Bodhi

by sourcehe

5.0 (1)

Favorite

21

Difficulty

Normal

Time

2h

Serving

5

Alkaline water dumplings are the earliest and most traditional kind of rice dumplings. The ingredients are simple, but they are soft and fragrant. They are delicious and very popular. The cooked rice dumplings are taken apart and dipped in white sugar when eating (like snow, very beautiful). One bite, the outside is the texture of white granulated sugar, sticking to the soft sticky glutinous rice dumplings, it is fragrant and sweet.

Ingredients

1000g Glutinous Rice
2g Alkali
50g White Sugar

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Some Zongye
Some Bodhi

Lye Rice Dumplings

1. Prepare ingredients: glutinous rice, zong leaves, bodhi, etc.;

2. Wash the glutinous rice and soak for 8 hours in advance;

3. Remove the soaked glutinous rice and drain the water;

4. Add edible alkali and mix well, the glutinous rice gradually turns yellow;

5. The cleaned zong leaves are folded into a funnel shape, but they cannot leak;

6. Put glutinous rice and wrap it into your favorite shape;

7. This is the wrapped zongzi, use edible scissors to cut off the excess zongye rope;

8. Boil an appropriate amount of water, add the rice dumplings, soak the rice dumplings in the water, and simmer for 3 hours on medium and low heat.

9. The cooked rice dumplings can be dipped in white sugar when eating. PS: If you like to eat salty, you can dip it in the sauce.

Tips:
1. It is better to choose large leaves for zong leaves;
2. The glutinous rice must be soaked for enough time;
3. The fire for cooking zongzi should not be too high. It takes longer to cook for zongzi to be delicious;