Raisin Glutinous Rice Dumplings

Name: Raisin Glutinous Rice Dumplings
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Long-grain glutinous rice; 32 sheets Zongye; 80g Xinjiang Raisins

by Xiancao'er

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Family members like glutinous food, especially parents-in-law and husband. It is estimated that some people will not be able to eat glutinous food for a year. But middle-aged and elderly people still have to exercise restraint in glutinous food, after all, glutinous rice has a very high sugar content.
In the past few years, it is rare to eat glutinous rice food at home a few times, but it is absolutely necessary to pack 10 or 20 catties of glutinous rice dumplings every year for the Dragon Boat Festival. Relatives and friends like the firm and chewy clear water rice dumplings in straw buns.
By the way, my mom loves sweets even more when she gets old. Nothing, an 80-year-old old man, I want to make some raisin-flavored rice dumplings that she likes.

Ingredients

Raisin Glutinous Rice Dumplings

1. Prepare the glutinous rice and rinse it well.

2. Drain the water.

3. Boil the dried zong leaves in a pot of boiling water until soft and green in color.

4. Clean under running water.

5. Cut off the petiole and tail.

6. Prepare the thick cotton thread.

7. Dry the grapes, drain the water and pour into glutinous rice to mix.

8. Take two zong leaves.

9. The 1/3 of the petiole is folded into a funnel.

10. Fill 1/3 full of glutinous rice, use bamboo chopsticks to gently stuff the glutinous rice into the tip of the zong leaves, and then fill with glutinous rice.

11. Fold the left end of the zong leaves down to press the glutinous rice, and compact it with your hands; fold the zong leaves in half and bring them together.

12. Fold the zong leaves in half to the right or left along the corners of the zong leaves, tighten the tail of the zong leaves, and tie them firmly with cotton thread.

13. Pack all the rice dumplings one by one.

14. Put the rice dumplings in a deep pot, add cold water, about two inches taller than the rice dumplings, press a heavy object (to avoid the dumplings being scattered with the boiling water when simmering); boil on high heat and simmer for 2 hours on low heat.

Tips:
1. The glutinous rice is not soaked in the glutinous rice dumplings in straw buns. The washed glutinous rice should be dried after drying.
2. The simmering time of glutinous rice without soaking is relatively longer, and the glutinous rice dumplings absorb water and expand during the simmering process. The taste is firm.
3. When simmering zongzi, it is best to use a heat-resistant heavy object to hold the zongzi to prevent the zongzi from being scattered with boiling water during the simmering.
4. The ingredients for making zongzi can be chosen at will.
5. Unfinished zongzi can be left to cool, packed in a fresh-keeping bag and frozen in the refrigerator, and re-cooked when eating.