For the first time, I chose the easiest method to make rice dumplings-conical shape (the method was learned from "Junliang's mother"-thank you). It was very smooth. In addition to the preparation work taking a long time, it was still quite fast.
It's just-----The only thing I didn't expect was that this simplest method of wrapping would eventually occur when it was cooked. The originally well-tied straw rope followed the sharp corners of the rice dumplings when it was cooked. The place slipped, and several of the dozen rice dumplings scattered--this is the experience. Friends who have never wrapped rice dumplings must learn from me!!
Rice bean rice dumplings
Recipe Recommendations
- sticky rice Half soup bowl
- eucalyptus leaves appropriate amount
- straw rope appropriate amount
- sweetening
- cook
- a day
- ordinary
Steps for Rice bean rice dumplings
1
Wash the sticky rice thoroughly, soak it in clear water for two days, pay attention to changing the water during the process. If it is hot, put it in the refrigerator and control the moisture before using.
2
Cook the rice beans in advance and mix with appropriate amount of white sugar. The amount of sugar is arbitrary according to personal preference.
3
Soak the dried zongzi leaves and straw ropes overnight, boil them with boiling water and disinfect them, and carefully clean each zongzi leaf.
4
Use scissors to cut off the roots of rice dumplings leaves.
5
When the conical rice dumpling rotates, it makes two rounds, first bending a funnel, and then continuing to turn inward.
6
Before wrapping, stir the rice beans and sticky rice evenly, and dig in the rice beans and sticky rice into the funnel.
7
Use the back of the spoon to compact the rice and fold the rice leaves on the left and right sides in.
8
Bend the long rice dumplings over and cover the top surface.
9
Trapped with straw ropes.
10
Add enough water to the pot to boil and add the wrapped rice dumplings. Make sure the water reaches the rice dumplings. Cook on high heat for 1 hour, turn to low heat for 1 hour, turn off the heat and keep it for another 2 to 2 hours. Better.Rice bean rice dumplings Make Tips
1. The rice soaked this time is relatively long, and the rice cooked is really soft and sticky. Friends who like soft and sticky rice dumplings can try to brew it for a longer time, while those who like Q and have a bit chewy can brew it for a shorter time or no soak. 2. Be sure to tie it tightly when wrapping it, at least not to leak the pan when it is cooked to the end--a talk from experience. 3. You can adjust the cooking time according to the size of the rice dumplings. 4. Put the rice dumplings that cannot be eaten in cold water, and it can be refrigerated or even frozen in the refrigerator. 5. Don't eat too much at one time, otherwise it will not be easy to digest. It is said that adding a little less alkali to the soaked rice can make the rice dumplings more chewy and facilitate digestion. You can try it!