Miracle Banlan (no Pigment) Glutinous Rice Brown

Miracle Banlan (no Pigment) Glutinous Rice Brown

1. Choose a handful of clean, mold-free palm cotyledons.

2. Wash the white glutinous rice and soak it in pure water overnight, then change to clean water.

3. The red glutinous rice was bought in the morning market (by chance). I bought Yunnan colored glutinous rice online before. Wash and soak as above.

4. Purple glutinous rice is as described above.

5. Choose a slightly harder candied dates, wash and set aside.

6. Boil the water in the pot into the dried palm cotyledons and cook for half an hour, boil thoroughly, and wash repeatedly for later use

7. I used different kinds of rice wrapped in pure red, pure purple, and a variety of mixed colors, all of which were randomly wrapped and tied with white string, cut off the extra leaves, and looked neat and beautiful.

8. Place the palms in the pot.

9. Add water to the pot and boil for 5-10 minutes. Turn to low heat and simmer for 50 minutes and simmer overnight.

10. The cooked zongzi.

11. After removing the palm leaves, Cai Nuo palm leaves are on the stage.

12. Cut open to see, a variety of colors of glutinous rice, candied dates, and big kidney beans are inlaid in it, which is beautiful.

13. Taste its pure taste, soft and sweet.

14. The colors of the variegated glaze are enticing to appetite, and the family members are vying to grab the light. Let's do something for the family (the Dragon Boat Festival has not arrived, and the family has eaten many times in advance).

Tips:

I wrap the zongzi with a small spoon, scoop it, drain it, and then wrap it. It won't be dry or hard. If you can't eat it, let it cool and soak in cold water, so you can eat it as soon as possible in the refrigerator.