Traditional Red Date Rice Dumpling【triangular Rice Dumpling】
1.
Wash the sticky rice well, soak it in clean water for two days, change the water in the middle, if it is hot, put it in the refrigerator, and control the moisture before use.
2.
Soak the red dates softly and set aside.
3.
Soak the dried rice dumpling leaves and straw rope overnight, then use boiling water to scald them for disinfection, and carefully clean each of the rice dumpling leaves.
4.
Use scissors to cut off the roots of the zong leaves.
5.
Lay the zong leaves flat, take one side from the middle and fold inward about 1 cm wide.
6.
From the point just pressed by hand, fold the zong leaf from the right to the left, and roll it on the left leaf to form a cone.
7.
Add a small amount of sticky rice first, and add a jujube.
8.
Add rice and another date.
9.
Add 8 minutes full of glutinous rice. Press the two higher sides toward the middle to form a triangle.
10.
Fold the back leaf forward.
11.
Fold the leaves in half toward the middle. Wrap the rice dumplings.
12.
Place the extra leaves on the side of the zongzi, tie them with straw ropes and tie them.
Tips:
1. This time soaking the rice is relatively long. The cooked rice crackers are really soft and sticky. Friends who like soft and sticky rice dumplings can try the brewing time longer, and those who like Q and chewy can be brewed. It's okay to take a shorter time or not to soak.
2. Be sure to tie it tightly when wrapping, at least not to fill the pot when it's cooked to the point-a talk of experience.
3. The cooking time can be adjusted according to the size of the zongzi.
4. Put the uneatable rice dumplings in cold water, refrigerate them in the refrigerator or even freeze them.
5. Don't eat too much at a time or it will not be easy to digest. It is said that adding a little alkali to the soaked rice can make the rice dumplings more chewy and better for digestion. You can try it!
