Super Simple-traditional Red Date Rice Dumplings

Name: Super Simple-traditional Red Date Rice Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Glutinous rice; 300g Red dates; Some Zongye

by Squirrelfish 77

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

Glutinous rice has the effects of nourishing the qi, invigorating the spleen and stomach, stopping sweating and detoxification. I have eaten all kinds of zongzi with different flavors over the years, but the one I most want to eat is the traditional red date zongzi wrapped by my mother in my memory. Fragrant, sweet and glutinous, when I was young, my mother was busy during the day, and she was always packing at night. I always sat next to my mother, reluctant to go to bed, and I was always afraid of missing the sweetness. Since then, I have slowly learned how to make rice dumplings by myself. This year's Dragon Boat Festival is coming again, and I wrap myself with a piece of sweet rice dumplings to find my mother's taste.

Ingredients

Super Simple-traditional Red Date Rice Dumplings

1. Wash the zongzi leaves and cook in advance, soaking in the original soup.

2. The glutinous rice is washed and soaked two hours in advance.

3. Wash the red dates without soaking.

4. The three zongzi leaves are superimposed on each other (the zongzi leaves I bought are narrower).

5. Fold it into a funnel shape and put a jujube first to prevent the rice from leaking when cooking.

6. Fill in half of the glutinous rice and put a candied date.

7. Put glutinous rice on top. Don't fill it too full, just ninety minutes full.

8. Fold back the long leaves and cover them.

9. Fold back the long leaves and cut off the excess leaves with scissors.

10. Tie up with a thread, and a beautiful little zongzi will succeed!

11. Pack the others in turn.

12. Put the wrapped zongzi into the pot.

13. Add the water that has not been used for the rice dumplings, put a small drawer, and put a bowl full of water on it. (It's a bit heavy to prevent the dumplings from floating up when they are cooked).