Beijing rice dumplings are a representative variety of rice dumplings in the north. They are mostly in oblique quadrangular shapes and are mostly filled with red dates and bean paste.
In rural areas, we are still accustomed to eating yellow rice dumplings, which are sticky, tough and fragrant, with a unique flavor.
Bean paste and jujube rice dumplings
Recipe Recommendations
- glutinous rice appropriate amount
- Reed leaves appropriate amount
- Maletia japonica appropriate amount
- red bean paste appropriate amount
Steps for Bean paste and jujube rice dumplings
1
Boil the zongzi leaves with boiling water for 5 minutes. After turning off the heat, add the horse lily grass to simmer for a while, so that the zongzi leaves will not break easily; soak the jujube in warm water for 3 to 5 minutes.
2
Take 2-3 pieces of soaked zongzi leaves, fold them into a cone shape, and put a soaked jujube at the bottom.
3
Fill in the glutinous rice, sandwich the bean paste filling between the glutinous rice,
4
Cover it with glutinous rice and press it.
5
Press the lower two sides of the rice dumplings leaves to the middle.
6
Fold down the top zongzi leaves to cover the glutinous rice, and nest the growing zongzi leaves into corners.
7
After wrapping, tie the rice dumplings tightly with horse lily grass.
8
Put the rice dumplings into the pan and place them tightly, add water to cover the rice dumplings, cook for 1 hour, and then cook on slow fire for 30 minutes.