Red Bean Jujube Brown

Name: Red Bean Jujube Brown
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Round glutinous rice; 400g Red dates; Some red beans; Some Reed leaf; Some Straw rope

by Danini

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Dragon Boat Festival is another year. Every time this festival is full of glutinous rice dumplings, there are many kinds of rice dumplings, supermarkets, and even farmer’s markets also sell rice dumplings, but to be honest, the rice dumplings on the market are not only expensive, who knows they will What additives should I add? The rice dumplings in the farmers' market are even more disdainful. First of all, the hygiene is not guaranteed and the taste is much worse. For the health of our family, it is better not to be troublesome. You can pack the hygienic, delicious and healthy rice dumplings by yourself. Right. "

Ingredients

Red Bean Jujube Brown

1. Use a brush to clean the bought reed leaves, boil the reed leaves and straw ropes in the water for 10 minutes, remove them and soak them in cold water.

2. Wash the glutinous rice and red beans with water, soak them in the water overnight, soak the red dates for an hour, and then wash them (forgot to take photos of the red dates).

3. Roll the leaves first, take three to four reed leaves and fold them into a larger area, roll them into a pocket in your left hand, and put the soaked glutinous rice and red beans into the sharp corners.

4. Put two or three dates in the middle.

5. Cover with glutinous rice and red beans.

6. Fold the leaf over.

7. Pinch the zongzi and trap it with a straw rope in the middle. It must be firm enough to prevent the rice from leaking during the re-cooking process.

8. The wrapped zongzi code is placed in an electric pressure cooker.

9. Put clear water in the pressure cooker. The water just passed the rice dumplings. Set the time for 30 minutes, and the delicious rice dumplings will be ready.

Tips:
1. The zongzi should be boiled and bubbled in cold water to increase the toughness of the zongzi.

2. It is best to soak glutinous rice overnight. After one night, the glutinous rice will become more sticky.

3. The glutinous rice must be packed tightly in the zong leaves to prevent the rice from leaking during cooking.