1. Prepare the ingredients: soak the red kidney beans 12 hours in advance, and soak the glutinous rice 24 hours in advance, and change the water twice in the middle. Packages of zongzi leaves bought in supermarkets can be used by just soaking in hot water and washing them.
2. Red kidney beans are steamed in a steamer first, and candied dates are rinsed with running water and used directly.
3. Fold the larger end of the rice dumpling leaf into a triangular cone shape.
4. Add an appropriate amount of glutinous rice.
5. Add a candied date.
6. Add a few red kidney beans, and then add glutinous rice to the rest.
7. The remaining zong leaves are folded toward the zongzi to cover the zongzi.
8. Then fold the small tails of the remaining zong leaves towards the zongzi.
9. Tie the zongzi with cotton thread. The wrapped zongzi is round and tapered. Put the steamed rice dumplings into the pot, put the wrapped rice dumplings on it, add water that has not been used for the rice dumplings, bring to a boil on high heat, and cook for 1 hour on high heat. Do not remove the lid after turning off the heat, and simmer for 12 hours.
10. Boiled rice dumplings.
11. Peel off the zong leaves.
12. Cut open to see the red kidney beans and candied dates.
Tips:When the dumplings are cooked, the cage that is put into the cooking pot is a circle smaller than the cooking pot, so that the dumplings will not touch the bottom of the pot when they are cooked, so as to prevent the pot from sticking.
