Osmanthus Honey Bean Dumplings

Name: Osmanthus Honey Bean Dumplings
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g red beans; 200~300g Glutinous rice; Some Dried osmanthus; Some Zongye; Some Zongsheng; Some White sugar; 2 tsp oil

by Xiao girl

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Which are your favorites, sweet and salty dumplings? ! How popular is this topic! Can I say that both are OK?
Because when I met the sweet cinnamon rice dumplings, I was conquered by the sweetness again.
So as long as it suits me, I think it tastes good, especially if it is packaged by myself. I don't like to eat rice dumplings, because I don't think it is easy to digest, but I have another idea if I pack them. I don’t feel guilty if I eat two of them because they are small and have a lot of food. That’s how it feels! "

Ingredients

100g Red Beans
200~300g Glutinous Rice
Some Dried Osmanthus
Some Zongye
Some Zongsheng
Some White Sugar
2 tsp Oil

Osmanthus Honey Bean Dumplings

1. Prepare the ingredients and soak the red beans in water for about 12 hours;

2. The soaked red beans are obviously bigger and softer;

3. Soak the glutinous rice in water for 5 hours, drain the water, soak it fully and make it easy to cook;

4. Dried rice dumplings can be soaked for 2 hours to soften, and can be boiled in water for 2 minutes to increase toughness

5. Pick out some good dried osmanthus for later use, no need to soak;

6. Mix well soaked red beans and glutinous rice, then add dried osmanthus, white sugar and vegetable oil and mix well;

7. Put the zong leaves into cones and wrap them with glutinous rice and red beans, and tie the zong ropes;

8. Put the wrapped rice dumplings into the pot, add water that is less than the rice dumplings, cover the pot and boil on high heat to low heat for about 3 hours, remove and eat.

Tips:
1. The red beans must be fully soaked and cooked before they are easy to cook. You can buy small red beans;

2. Add some dried osmanthus to the water to increase the fragrance of osmanthus;

3. Add sugar according to your own taste or not. Dip in sugar or pour osmanthus sauce to eat directly after cooking;

4. You can add more water, because the water will evaporate when cooking, and it is best to keep the water level under the rice dumplings all the time;

5. Adding some oil to glutinous rice can prevent the sticking of zong leaves and zongzi;

6. The zongzi can be chilled directly if you can't finish it. When you eat it, you can cook it again.