Roll Brown Sugar Dumplings

Name: Roll Brown Sugar Dumplings
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Glutinous rice; Some Zongzi leaves; Some brown sugar; Some Purple Potato Mashed

by Cyanocyanine

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Ideas from Master Cishi.
After all, zongzi is not a traditional food for northerners, and many people do not know how to pack it or do not pack it well. Our sisters will do this, so I am the only one, and my level of making zongzi is pretty average. It's common not to pack rice dumplings. So the Zongzi Festival is to buy and eat. I have tasted it once and never want to eat it again. The obvious saccharin and flavor are not cheap. With this method, people who don't think they can make rice dumplings don't have to buy them to eat, let alone eagerly expecting relatives and friends who can make rice dumplings to give them rice dumplings. The fun of doing it yourself, the pride of being "creative" when praised by your family, these are all happiness in life.
After it is steamed and tasted, the texture is not as strong as that of zongzi, but the fragrant taste is not inferior to the traditional zongzi. The preparation process is much simpler than traditional rice dumplings, and the time is shorter. "

Ingredients

Roll Brown Sugar Dumplings

1. Soak the glutinous rice overnight, drain off the water and set aside.

2. Put an appropriate amount of old brown sugar into the water and boil it into a solution. The amount of water is measured in degrees that can be submerged in meters. If you are in doubt, measure it in the container where the glutinous rice is soaked. The water surface is one centimeter higher than the rice. Then pour the water into a small pot, and then add an appropriate amount of brown sugar. If you eat white rice dumplings, you don't have to do this.

3. After the syrup is boiled, pour it into a bowl of steamed rice. The water surface is one centimeter above the surface of the rice. Dig a spoonful of sugar rose into it. I don’t like not to add it.

4. Mix well and steam for 15 minutes until the glutinous rice is almost cooked and tastes a little bit harder.

5. After the rice is steamed, put it on your hands until it is not hot. Prepare the bag. If the zong leaves are very thin and narrow, wrap one by two, and wrap one by one for the thick leaves.

6. The roots of the leaves are trimmed, and the smooth side faces upwards. Dig a spoonful of glutinous rice and place it on the leaf surface. If there is purple potato puree from the past, I also dug some for stuffing. It doesn't matter if there is none, just wrap the rice. If you make bean dumplings and jujube dumplings, mix the ingredients together. But the beans, etc. must be boiled first, because the steaming time will not be long later.

7. Dig another spoonful of rice to cover it. Use a spoon to tidy up the rice, leaving room on both sides.

8. Roll up from the root of the leaf, just like making sushi, as tight as possible.

9. After being rolled up, tie it up with cotton string. At this time, the rice inside looks not quite the same, it’s okay. Press the rice on both sides with a small spoon. When steaming again, the fully mature rice will swell. If there is too much rice, it will overflow from both sides. Up.

10. Put it in a boiling steamer and steam for 15-20 minutes.

11. It’s really easy and trouble-free. It used to take several hours to cook the rice dumplings. Because the rolls are not too big, they are easy to cook. It looks simple and generous, and you can sit in rows and look good.

12. Taste it, it is sweet and delicious, and the fragrance of the rice dumpling leaves is also obvious. Master Cishi made plain and salty rice dumplings that mimic pork ribs. I didn't eat the salty ones, so I made brown sugar. With this method, it can be white rice dumplings, beans, dates, meat, and nuts. . .

Tips:
A single zongzi should not be too big, preferably one leaf and one zongzi. The larger one needs to be steamed for more time, because the two ends are not wrapped, steaming for a long time will get in and the rice will easily come out.