The Fragrance of Rice Dumplings

The Fragrance of Rice Dumplings

1. Preparation: soak the red beans in cold water for more than 8 hours in advance to fully soak, and soak the glutinous rice 4 hours in advance (if you prefer a firmer texture, the glutinous rice may not soak), and then mix them together for later use (the red beans must be soaked completely to make them easier to cook )

2. Soak the zong leaves in advance and brush them clean. Cut the cotton thread to the length needed for bandaging. (Fresh zong leaves are not very clean after picking. Cooking in advance can sterilize and clean better, and the zong leaves will become softer and more resilient. It will be easier to wrap~ But some people think that the fragrance of the cooked leaves will be slightly lighter, and it is OK to not cook it, it depends on personal preference~)

3. Bao Zongzi: The zong leaves are rolled up into a funnel shape (if they are not big enough, two zong leaves can be overlapped)

4. Fill in glutinous rice and red beans, press down the top of the zong leaves, compress the stuffing in the funnel, fold down the two sides of the zong leaves that cover the funnel, and tie them tightly with cotton thread (novices don’t want the wraps to be beautiful, the key is It's not missing~)

5. Boil zongzi: Put the wrapped zongzi after the water has boiled. The water should soak the zongzi noodles. When the water is boiled again, cook for more than 2-3 hours and simmer for a while until cooked (I use an electric pressure cooker, It is also boiled in a hot pot under boiling water, about 45 minutes is almost the same, and then it will be simmered for a while), and the cooking time should be adjusted according to the overall amount and the utensils used.

6. The cooked rice dumplings can be eaten with sugar or honey😋