Rose Bean Paste with Fresh Ginseng and Honey Rice Dumplings

Name: Rose Bean Paste with Fresh Ginseng and Honey Rice Dumplings
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g Round glutinous rice; 300g Rose bean paste filling; Some Fresh Ginseng Honey Slices; Some Cold water; Some Zongye

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

The fifth day of the fifth month of the lunar calendar is the Dragon Boat Festival, a traditional Chinese folk festival. So far, the Dragon Boat Festival has been recorded for more than 2,000 years.

On the Dragon Boat Festival, there are various celebrations in various places. There are daughters returning to their natal homes, wall clocks, welcoming ghost boats, post-worship leaf symbols, hanging calamus, wormwood, wearing sachets, dragon boat races, martial arts competitions, batting, etc. Swing on the swings, apply realgar to children, drink realgar wine, calamus wine, eat five poisonous cakes, salted eggs, zongzi and seasonal fresh fruits.

The Dragon Boat Festival has become a statutory holiday. It is a holiday for the whole people to celebrate the festival together. Every family started to prepare the Dragon Boat Festival food a few days in advance. Among these delicacies, Zongzi is the only one that can be eaten in both the north and the south.

There are many kinds of leaves for wrapping zongzi, bamboo leaves, reed leaves, big winter leaves, etc., all edible plant leaves that can wrap the material can be used. The leaves of the zongzi I made today are not fresh, but the zongzi leaves I bought during the Dragon Boat Festival last year. This year, they have been kept in a cool and ventilated place. Although there is no fresh green color, after soaking in water, the zongzi leaves are fragrant. The smell of leaves is not bad at all.

The leaves are a little bit worse, so I use delicious fillings to make up for it. Northerners like to eat sweet rice dumplings. It happens that there are ready-made rose bean paste fillings at home. I usually take fresh ginseng honey slices to replenish my energy. Each zongzi has a slice of it. In addition to the sweetness of red bean paste, it also has the flavor of honey and ginseng. . My mother said, will this zongzi increase in value because of this piece of ginseng? Haha, don't care about it, it's true to eat in the stomach!

Ingredients

Rose Bean Paste with Fresh Ginseng and Honey Rice Dumplings

1. The raw materials are ready: the round glutinous rice is washed a few hours in advance, soaked in cold water to make the glutinous rice absorb enough water; the finished product bought with rose bean paste, the material list is white kidney beans, red beans and rose petals; fresh ginseng honey slices It is fresh oral ginseng tablets soaked in honey; the dried zongzi leaves I use, need to be soaked in cold water for several hours before use to soften, or they can be boiled for more than 10 minutes to make them softer and not torn; prepare some rope , You can use rush without a small rope;

Rose Bean Paste with Fresh Ginseng and Honey Rice Dumplings recipe

2. Take a zong leaf and rotate it into an ice cream tube from the bottom 1/3;

3. Insert a chopstick into the cone, scoop an appropriate amount of glutinous rice into it; poke the glutinous rice with the chopsticks to make the porcelain firmer;

4. Scoop an appropriate amount of rose bean paste filling into it, and press the porcelain solid with a spoon;

5. Scoop a little glutinous rice, then put a slice of fresh ginseng honey;

6. Spread a layer of glutinous rice on the top and cover the honey slices so that the honey and ginseng on the honey slices can be absorbed by the glutinous rice;

7. Fold down the top leaves, and cover the glutinous rice on both sides, so as to prevent the rice grains from leaking out when cooking; the remaining leaves are folded;

8. Tie the leaves with a small rope, so that a cone-shaped rice dumpling is ready;

9. Put the wrapped zongzi in a pot of cold water, the rice cooker I used for the "soup" program, which can be eaten after 1.5 hours; the zongzi with the same flavor, such as sweet zongzi, can be cooked in the pot.

Tips:
1. The rose bean paste filling can be replaced with red bean paste, lotus paste filling, etc.; fresh ginseng honey slices are not necessary, and the quality of the zongzi is improved after putting it;
2. Fresh rice dumplings are more flexible than dried rice dumplings and have better shape; dried rice dumplings should be fully soaked and softened before use. If necessary, they can be boiled for 10 minutes before cooling.
3. Zongzi is delicious, but cold Zongzi is not easy to digest, so eat it in moderation.