Red Bean and Red Date Rice Dumpling

Name: Red Bean and Red Date Rice Dumpling
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 350g Glutinous rice; 100g Glutinous millet; 100g Chixiaodou; Some Sugar Osmanthus; Some Zongye; Some Brown rope

by Fresh water bamboo

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The Dragon Boat Festival eating zongzi is a traditional Chinese custom and a unique seasonal food in China. However, sweet rice dumplings have many calories and high fat, and salty rice dumplings are high in fat, which makes people stay away from it. This time I tried to make miscellaneous rice dumplings. The glutinous rice was mixed with red beans and millet, and red dates were used as fillings without sugar. In the process of making it, I still feel a little uneasy. Will this kind of light rice dumplings be accepted by the two gourmets at home?······
Unexpectedly, the result was hugely popular!
Then do this, not only to satisfy people's appetite, but also to ensure nutrition and health. "

Ingredients

Red Bean and Red Date Rice Dumpling

1. Soak the dried zong leaves with water overnight.

Red Bean and Red Date Rice Dumpling recipe

2. Soak the washed zong leaves and brown rope.

3. Zongye and brown rope are placed in a pot and boil for 10 minutes, the purpose is to increase the toughness of the two.

4. Soak the red beans for 10 hours. Wash the red dates and soak in water for 10 minutes.

5. Mix the glutinous rice and glutinous millet, wash and drain the water, add the soaked red beans and mix well.

6. Add appropriate amount of sugar osmanthus and mix well.

7. Take a piece of zong leaf, face it inward, and fold a cone from the center inward.

8. Add a little mixed rice and beans.

9. Put in a red date.

10. Then add a little glutinous rice, the cone shape is nine minutes full, and compact.

11. Fold the zong leaves upward to wrap the rice, pinch both sides with your hands.

12. Turn the growing part of the zong leaves, cover the rice, and wrap it into a square shape.

13. Tie with brown rope to be firm.

14. After the wrapped zongzi, use scissors to cut off the excess zong leaves and brown rope.

15. Put the wrapped zongzi into the pressure cooker and add enough water (more than the height of the zongzi).

16. The dumpling can be covered with a basin, the pressure cooker is covered and put on the stove to boil SAIC, then turn to a low heat, cook for 40 minutes, and then let the heat go boring for another 2 hours.

17. The simmered rice dumplings are mixed with the fragrance of sweet-scented osmanthus and the fragrance of rice dumplings. The light taste is excellent.

Tips:
1. The glutinous rice is packaged after washing and draining the water, so do not tie the rope too tight, because the glutinous rice will naturally expand during the cooking process. If the package is too tight, the rice dumplings will burst .
2. Don't rush to open the lid after the rice dumplings are boiled over a slow heat, and simmer for another hour or two, so that the simmered rice dumplings will be firmer and softer.
3. Zongzi is not easy to digest, so you can't eat more at one time. I personally recommend cooking rice dumplings for healthier.