Tiramisu Rice Dumplings-innovative Western Taste Rice Dumplings
1.
Add sugar to mozzarella cheese and mix well.
2.
Add the espresso in two portions and stir well.
3.
Pour the cheese paste into the ice tray and put it in the freezer compartment of the refrigerator for 4 hours until the cheese paste is set.
4.
Soak glutinous rice for 2 hours.
5.
Prepare two zong leaves with the hairy sides facing each other, and fold them upwards into a tube shape at the third of the right hand side.
6.
Put glutinous rice and frozen cheese blocks in sequence, and top with glutinous rice.
7.
Fold the zong leaf on the left to cover the zong body, and fold down both sides of the zong leaf to completely wrap the side of the zongzi.
8.
Fold the extra part to one side, and a perfect triangular pyramid shape appears.
9.
Wrap the two corners with cotton thread to fix the zongzi.
10.
Prepare a pot, put the rice dumplings, pour water just enough to cover the rice dumplings, and cook for 40 minutes on medium heat.
Tips:
1. Because the cheese paste is filled, it can be made as sweet as possible.
2. Put the cheese paste in the ice tray if it is not smooth, you can tap the ice tray a few times.
3. For glutinous rice, it is recommended to soak for at least 2 hours and at most 8 hours.
4. In summer, cheese cubes are very easy to melt. It is recommended to take out two or three pieces from the refrigerator at a time, and take them after they are wrapped.
5. For the beauty of the finished product, it is recommended that the zong leaves be folded only once, and the excess part can be cut off.
6. When putting zongzi, remember to adjust the position slightly to ensure that they are all at the same height and can all be submerged in the water.
7. Tiramisu rice dumplings have a low density, so they can easily float in the water. It is recommended to press a plate on the rice dumplings so that they can be heated evenly during cooking.
