Purple Sweet Potato and Yellow Rice Dumplings
by Zhi Fei
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Wash the fresh zong leaves and dried horse lotus with water, and then soak them softly.
2. Add appropriate amount of water to the pot and bring the zong leaves and malian to a boil over high heat. Change the heat to a low heat and simmer until the zong leaves become soft.
3. The cooked zong leaves and malian are washed with cold water, and then soaked in cold water for later use.
4. Wash the jujube and soak it softly, peel the purple potato and cut into small pieces, wash the yellow rice and soak it in water for 2 to 3 hours.
5. Fold the zong leaves into the shape of holes, and put a red date on the bottom of the zongzi leaves.
6. Put in a small amount of yellow rice first, and then add a piece of purple sweet potato.
7. Fill the funnel with yellow rice.
8. Fill the rice with water to make the rice dumplings softer.
9. Pinch the mouth with the index finger and thumb of your right hand, and fold the tail of the zongye leaf with your left hand to cover the mouth. At the same time, use the thumb and index finger of your left hand to pinch the folded leaf, and fold the tail of the leaf with your right hand.
10. Then tie it up with horse hay.
11. The wrapped zongzi forms a quadrangular shape.
12. Follow this method to pack all the yellow rice.
13. Put the wrapped rice dumplings into the pot.
14. After adding water to the rice dumplings, press the tendon/beans on the rice cooker. After the power is automatically turned off, use the residual heat to get stuffy for a while and open the lid to eat.
15. Cooked rice dumplings.
