Rhubarb Rice and Red Date Zongzi

Name: Rhubarb Rice and Red Date Zongzi
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Glutinous rice; Discretion Red dates; Several Zongzi leaves

by Encounter cherry blossoms

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Big yellow rice (also known as "soft yellow rice")
Broomcorn millet is a crop grown in northern my country. The content of eight essential amino acids is higher than that of rice and wheat, especially the content of methionine, which is almost twice that of rice and wheat. Various trace elements calcium, magnesium, copper, iron, zinc, etc. also contain starch.

Ingredients

500g Glutinous Rice
Discretion Red Dates
Several Zongzi Leaves

Rhubarb Rice and Red Date Zongzi

1. Compared with the local glutinous yellow rice in the north, the glutinous yellow rice in the north has larger grains.

2. Rinse the rhubarb rice, soak it in water in advance for one night.

3. Rinse the soaked big yellow rice again the next day to control the water. Wash the zong leaves and set aside.

4. Needless to say, everyone knows how to make zongzi, so this step is omitted. (For beginners, please search for the packaging method on the homepage). Fill a basin with clean water, and pack one by one into it to soak so that the rice grains can fully absorb water.

5. I use a purple sand electric stew pot and cook it for about 3 to 4 hours. At this time, the finished product tastes soft and delicious.

6. The finished product is out of the pot, and the drain pot is used to dissipate heat. Older people often say: "Hot rice dumplings and cold rice dumplings", so the taste of cold rice dumplings is better.