Grain rice dumplings

In order to support the gourmand's activities, I only posted this post. This rice dumpling has been in the camera for a month. Because the process is cumbersome, I have been too lazy to organize it. Why is there only one post? It's because the company issued rice dumplings and they won't be making rice dumplings anymore during this period of time. This rice dumpling is called Little Foot Zongzi by Yangzhou people. It is very tight and does not easily leak rice. This filling is my favorite because it has only a slight salty taste and is more suitable for my light stomach. Do you like it?!

Recipe Recommendations

glutinous rice 500 grams
peanuts a small handful
mung bean a small handful
salt a little

light
cook
an hour
ordinary

Steps for Grain rice dumplings

After the glutinous rice is washed clean, soak for several hours, let it absorb enough water, remove and drain.

Soak peanuts, mung beans, broad bean cloves, and oats half a day in advance until they bloom.

Soak the rice dumplings leaves in clear water.

The oatmeal is washed half an hour in advance.

Drain all the miscellaneous grains and pour them into the glutinous rice, add some salt and mix well.

Cut off the pedicles of the zongzi leaves, take one, press the other, and close them together, as shown in the picture. The top one is placed on the innermost layer, and the order cannot be reversed.

Roll it into a funnel shape, but there should be no holes in the sharp corners.

Add the rice dumplings filling.

Fold the rice dumplings leaves over as shown in the picture.

Insert another reed leaf at the bottom.

Then fold it over like this.

Wrap around the top and cover with a layer of rice dumplings leaves.

Go around again from the corner and come up, place the tail of the zongzi leaves on the top of the zongzi, and tie them with cotton thread.

After wrapping all the rice dumplings, place them in a pressure cooker and add appropriate amount of water.

Cover and press for 30 minutes.

The rice dumplings are ripe.