Multi-grain Sweet Dumplings

Name: Multi-grain Sweet Dumplings
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Glutinous rice; 50g Millet; 50g green beans; 50g red beans; 50g Gorgon; Approximately 80 sheets Reed leaf; 50g peanut; 80g Sugar

by Liaonan Crab

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

Two days later, Mi Ma continued to pack rice dumplings. Originally, she wanted to pack fresh meat, but she didn't buy the right meat. She also packs sweet ones. Both her daughter and niece like to eat it.

I took a look at the food at home, glutinous rice, millet, red beans, mung beans, peanuts, gorgon, this is good, just use these. Because there are beans, it needs to be soaked in advance this time, not less than twelve hours. Mi Ma was soaked the night before and wrapped in the next morning.

This time I changed to another package method, instead of silk thread, it was wrapped with needles and reed leaves, which looked a bit like a quadrangular sachet. Mi Ma adds a small amount of sugar to the filling, which tastes good. "

Ingredients

500g Glutinous Rice
50g Millet
50g Green Beans
50g Red Beans
50g Gorgon
Approximately 80 sheets Reed Leaf
50g Peanut
80g Sugar

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Multi-grain Sweet Dumplings

1. Miscellaneous grains needed for fillings.

2. After washing, add water to soak.

3. Add sugar to the soaked grain and mix evenly.

4. Wash the fresh reed leaves and scald them in a pot of boiling water.

5. After taking it out, cut off the root of the leaf and leave the leaf slightly.

6. Take two reed leaves, cut off the leaves, and shape them into a funnel.

7. Fill the funnel with filling, not too full.

8. Cover the funnel flatly with Ye Shao and the root of the leaf. Mi Ma patted it by herself, using every finger.

9. Shape the zongzi with your hands and squeeze it tightly.

10. Take another whole reed leaf, start from one side of the zongzi, and wrap the zongzi.

11. Winding homeopathically is enough.

12. When the leaf is about to wrap around, thread the leaf slightly into the nose of the needle.

13. Use a needle to bring the reed leaves over the zongzi.

14. Pull out Ye Shao gently, remove the needle, and the zongzi will be wrapped.

15. The wrapped zongzi is very beautiful and neat.

16. Pack all the rice dumplings.

17. Bring water to a boil in an ordinary boiling pot, turn the heat to a low heat and put in the rice dumplings, and cook for two hours on low heat.

18. After a little simmering, you can boil the pot.

Tips:
The previous rice dumplings and Mi Ma used pressure cookers, but this time they used ordinary cooking pots, because a friend said that there is no electric pressure cooker at home. Besides, the brands are different and the procedures are different. This time Miyi was cooked in ordinary pots. The shape of the zongzi depends on the shape of the funnel on the one hand, and it also needs to be reshaped by hand. Be sure to squeeze your hands tightly before binding. There is no silk thread for this zongzi. You must pinch your hands tightly when wrapping it. In addition, you need to use a thick big nose needle for the needle, otherwise the reed leaves will be broken. Be gentle when you pull it out. This kind of wrapping method can only use reed leaves, and other leaves do not have sharp tips, so they cannot be wrapped like this.