Northern Glutinous Rice, Red Dates and Honey Bean Dumplings

Northern Glutinous Rice, Red Dates and Honey Bean Dumplings

1. About 15 rice dumplings. Soak glutinous rice and red beans in advance for at least eight hours. If possible, you can soak the beans and rice for dinner the day before, and you can change the water in the middle. When you cook the next day, you can shorten the cooking time. I used glutinous rice and millet. Yellow rice should be better, but I added millet when I was too lazy to buy it. red beans. Wash the raisins and dates a few minutes in advance. The dates I used are relatively large, so I cut them into smaller ones before making them. Because I like to eat sweet, I mixed rice and beans and added sugar in it, as well as a proper amount of soda noodles.

2. Cut dates. The most important thing to do is to make it clean, hygienic, and enough, so I think it’s easy to eat. On the issue of accessories, you can add some dried fruits and nuts that you like to eat freely.

3. The zongzi leaves I bought are dry, so I rinsed them with water, and boil the zongzi leaves in a big pot for about 5 minutes. Turn off the heat and soak the zongzi in the water. If you use fresh zongzi leaves, wash them and use them directly. If the boiling water is not poured, it will be more fragrant when used to cook rice dumplings.

4. Pack rice dumplings. I did it for the first time, so the method was searched on the Internet. I made four typical northern rice dumplings. The operation is very simple. If the zongzi leaves are relatively strong, one leaf is enough for one zongzi.

5. Try to pack the same size as possible, so that some of them will not be cooked and some will not be cooked when they are cooked.

6. Put the wrapped zongzi in the pot. The water volume must be about five centimeters higher than that of the zongzi. The water should be as wide as possible to make the zongzi taste better. Boiled in cold water will taste better than boiling in advance.