The most traditional red date rice dumplings are sticky, glutinous, fragrant, and fragrant with dates. It's hard not to fall in love with them!
The wrapping method of this rice dumpling is based on the wrapping method of "Yumu" triangle rice dumpling. Thank you to "Yumu" here!
Traditional red date rice dumplings
Recipe Recommendations
- sticky rice Half soup bowl
- eucalyptus leaves appropriate amount
- red dates appropriate amount
- rice dumpling rope appropriate amount
- sweetening
- cook
- several days
- ordinary
Steps for Traditional red date 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
Soak red dates until soft and set aside.
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
Lay the zongzi leaves flat, take one side from the middle and fold inward about 1 cm wide.
6
From the point where you pressed with your hand just now, fold the zongzi leaves from right to left, roll them on the left leaf, and roll them into a cone shape.
7
First add a small amount of sticky rice and add a jujube.
8
Add more rice and put another jujube.
9
Add 8 cents full glutinous rice. Press the higher sides towards the middle to form a triangle.
10
Fold the back leaves forward.
11
Fold both sides of the leaves in half towards the middle. Wrap rice dumplings.
12
Wrap the extra leaves along the sides of the rice dumplings, tie them with straw ropes and tie them.Traditional red date 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!