Red Bean Blood Glutinous Rice and Red Date Zongzi

Name: Red Bean Blood Glutinous Rice and Red Date Zongzi
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g White glutinous rice; 200g red beans; 50g Blood glutinous rice; 50g Dried cranberries; a little Red dates; 1 catty Zongye

by Xianger Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

This zongzi is made with white glutinous rice, blood glutinous rice, red beans, and red dates. There are dried cranberries at home, and some are added to enhance the flavor. This kind of zongzi is not dipped in sugar and tastes enough. For people who love to eat zongzi and get fat Said it is the best. The sweet and sour taste of cranberry, coupled with the natural sweetness of red beans and red dates, is fragrant and waxy, super great, and has lower calories than meat dumplings. People who love it say it is even more delicious than big meat dumplings.

Ingredients

Red Bean Blood Glutinous Rice and Red Date Zongzi

1. After washing the blood glutinous rice and red beans, soak them in clean water overnight, and prepare the white glutinous rice (the temperature is high, I am afraid of deterioration, so I put the soaked red beans and glutinous rice in the refrigerator compartment before going to bed)

Red Bean Blood Glutinous Rice and Red Date Zongzi recipe

2. After washing the white glutinous rice, put the blood glutinous rice and red beans together, rinse with running water, and drain the water.

3. Put in a basin and add dried cranberries and mix well (you can use raisins instead of dried cranberries)

4. After the water in the pot is boiled, put the washed zong leaves into the pot and boil them again. The bamboo shells are used to tie the zongzi. They are put into boiling water for disinfection. You can also use cotton thread instead. Such zong leaves are generally one Jin can pack 3 Jin of glutinous rice

5. Fold the zong leaves into a funnel shape with no gaps in the bottom tip

6. First add the smaller half of the mixed glutinous rice, add a red date in the middle, add 2 more if you like sweeter ones

7. Fill it up again, it's almost as flat as the zongye

8. Push the zong leaves forward, fold the middle into a triangle shape, and wrap the zong leaves along the corners, and wrap the zong leaves along the corners on both sides, so that the rice will not leak.

9. Then bite one end of the bamboo shell with your teeth, hold back and forth firmly, trim the excess zong leaves, put it in the electric pressure cooker, pour clean water, the amount of water can immerse the zongzi

10. Turn on the power and adjust to the bean/hoof tendon gear for 35 minutes (you can cook on an open fire without a pressure cooker, but you need to extend the cooking time. After the high fire is boiled, cook on a low fire for 2 hours. The red beans will be cooked for a longer time, soft and delicious)

11. After exhausting, you can open it and enjoy it. Don't forget to make a pot of black tea when you eat rice dumplings, which can help digestion and relieve greasiness. If you can’t finish it, put it in the refrigerator and freeze it for a while.