[new Ways to Eat Rice Dumplings] Two Types of Late Rice Dumplings---candied Dates, Hawthorn Dumplings

by Green angel

4.7 (1)
Favorite
3

Difficulty

Normal

Time

2h

Serving

2

When I was young, every Dragon Boat Festival, my mother would make zongzi for us, mainly zongzi with jujube and raisins. We like to eat it. We all learned to make zongzi from my mother. I made this for this year’s Dragon Boat Festival. [Candied Dates, Haw and Yellow Rice Dumplings] The color is golden, the taste is sweet and sour, soft and waxy, and the taste is really good. Here I will share this dusty rice dumpling with friends, I hope everyone likes it! "

Ingredients

[new Ways to Eat Rice Dumplings] Two Types of Late Rice Dumplings---candied Dates, Hawthorn Dumplings

1. Candied dates, hawthorn yellow rice dumplings ingredients --- soaked yellow rice.

2. Candied Dates, Hawthorn and Yellow Rice Dumpling Ingredients---

3. Candied dates, hawthorn and yellow rice dumplings --- Hawthorn strips.

4. Candied dates, hawthorn and yellow rice dumplings ingredients---reed leaves.

5. Bake the reed leaves in boiling water, and then bend the leaves into a funnel with few gaps underneath.

6. Put some rice first, then candied dates, some rice, and hawthorn sticks.

7. It is best to put a layer of rice and press it.

8. Buckle the reed leaves over to cover the rice, and then close the leaves to the sides.

9. Then tie it with Malian.

10. These are all wrapped rice dumplings, and the last bit of rice is also wrapped in the q version of the dumplings.

11. Put all the dumplings in water and boil over high heat, then turn to low heat and simmer for 1 hour and 40 minutes, then stop the fire and simmer for 20 minutes.

12. The cooked rice dumplings are really sweet and sour when sprinkled with a little sugar.

Tips:

1. The yellow rice should be soaked for a longer time, and then the water should be changed every morning and evening.

2. Candied dates can also be cut into one zongzi and put in half.

3. Bamboo leaves can be used, but I still like to use reed leaves.

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