Red Bean Tamales
1.
Soak the dried palm leaves and alpine grass rice dumplings in water for more than 12 hours
2.
In a separate pot, put the palm leaves and rice dumplings after soaking in a suitable amount of water, add 1 tablespoon of salt, boil for 5 minutes and turn off the heat
3.
Scrub the cooked brown leaves with a rag under running water twice, and clean both sides of the brown leaves.
4.
The washed brown leaves are drained slightly, and the hard stalk at the bottom of the brown leaves is trimmed with scissors. Next, we are going to wrap the rice dumplings.
5.
Wash glutinous rice and soak in water overnight
6.
Wash the red beans and soak for more than 4 hours
7.
Sweet corn peeled and ready for use
8.
Drain the above materials and mix them for later use
9.
Put the smooth side of the brown leaf up, and then fold the bottom of the brown leaf up about 1 cm (the advantage of this is that when the zongzi is wrapped for a while, the glutinous rice will not leak from the tip of the zongzi)
10.
Fold up the right side of the brown leaf as shown
11.
Fold to the left below
12.
Pick up the brown leaf and adjust it a bit. At this time, the brown leaf in your hand should be shaped like a funnel.
13.
Add a mixture of red beans, corn and glutinous rice
14.
Fold the zong leaves upward to cover the filling, and then use the palm leaves to wrap the glutinous rice and the inset as much as you can, and then tie them tightly with the lotus grass
15.
Boil a pot of water in another soup pot, add the rice dumplings after the water is boiled, boil for 1.5 hours on high heat and turn to low heat for 1.5 hours.
