Rose Bean Dumpling

Rose Bean Dumpling

1. In the morning, the edible roses that bloomed that day were collected.

2. Pluck off the petals with cool dry water, about 200 grams.

3. Add an equal amount of 200 grams of white sugar.

4. Add 30 grams of lemon juice to soften the petals.

5. The kneaded rose petals are bottled for later use, and a layer of white sugar is placed on the surface. It can be stored at room temperature for half a year. You can buy the rose paste online instead.

6. The red beans are soaked for 6 hours and then boiled until they become soft.

7. The soft red beans are pureed with a food processor.

8. Put 160 grams of soybean oil, 400 grams of white sugar, and 300 grams of rose sauce in the wok to fry the white sugar.

9. Add the mashed red beans and stir fry. It takes about 1 hour.

10. Stir-fry until the rose bean paste is not sticky, without shoveling, hug into a ball and let cool for later use.

11. Soak the glutinous rice for at least 4 hours, drain the water, add 50 grams of sugar per catty of dry glutinous rice, total 250 grams of sugar, and add 100 grams of fresh roses.

12. Knead the added sugar and rose petals well.

13. Wash the zongzi leaves, add the kneaded glutinous rice, divide the rose bean paste, about 25 grams.

14. Put the wrapped zongzi in a pot with hot water, cook until the pressure cooker is out of the atmosphere for 10 minutes, turn off the heat and let it out for another 10 minutes.

15. The cooked rice dumplings are sweet, soft, and chewy.

Tips:

1. The glutinous rice must be soaked to make it swell. The rose bean paste has high sugar content, and it is easy to be cooked without soaking.
2. When cooking the zongzi, it must be heated in the pot, and the temperature should not be lower than 60 degrees. The water temperature is low, the time for the zongzi to soak is long, and the fragrance is easy to dilute.
3. If you don't have fresh roses, you can buy dried rose petals online instead. Rose sauce can also be purchased online. You have to choose a good rose sauce.