Sweet glutinous rice dumplings

Soak the rice dumplings in water for a day, pay attention to changing the water morning and evening.

Soak glutinous rice in water for four or five days, paying attention to changing the water morning and evening every day.

The white beans I bought are very batter. Also soak in water for a day or two and press in a pressure cooker for 20 minutes. Pay attention to the lack of water in other places. After pressing it, remove it and rinse it with clean water. Hehe, I don't like it to be sticky when I wrap it. Just personal preference.

I won't introduce the materials I prepared one by one. The morning time is particularly valuable. Wash raisins and dates with water. The red beans were soaked in water for a day in advance. I used a pressure cooker to make them overnight without soaking and pressed them directly. It wasted a lot of work. If you use a pressure cooker to press it, it can be waterproof to separate the drawers. Put the small beans into the right amount of water. It is difficult to control the small beans. If it is too rare, the bean filling will dry. We can open the pressure cooker about 10 minutes to see if we can add more water. Add enough sugar after it's done.

The rice dumpling leaves are so tired, hehe and I learned it online. This is good.

Put a little rice on the bottom and bean filling on top. Hehe, it's not cold yet. I was in a hurry because it was already past eight o'clock.

After putting in the bean filling, spread some rice and put in all kinds of dried fruits and soybeans that we like to put, as you like.

Lay another layer of rice on it, and be careful to use your fingers. Of course, four fingers in addition to your thumbs will tighten the rice hard.

Fold the extra rice dumplings leaves and wrap the entire rice dumplings.

Press hard with your left hand like this

Be careful to wrap the rope twice more tightly, and then wrap it one more in the middle. After the last two experiences, I found that the firmer it is, the better it tastes.

I didn't finish making them until mid-nine o'clock. They were very big. I like to eat big rice dumplings. hehehe

I put the rice dumplings in a pressure cooker and pressed them. This can save time and stabilize the heat. Put the rice dumplings into the pan, add more water than it has, and then start pressing. Press for about half an hour. You can open the pan and take a look. If the water is too low and the rice dumplings have not missed, continue to heat the water, cover and press again, and press again, and press again for another thirty minutes. This will be almost the same. Be careful not to let less water occur during the process. The entire rice dumpling should be immersed in water. Put the pressed rice dumplings into cold water and pull them off. Notice that I changed the water twice. It's delicious when it's cold.

I opened a rice dumpling in the morning, and it was really better than I expected. The whole rice dumpling was formed into a ball. It was very chewy and really great. This time it was very successful. Share it with everyone. You can try what you like. It may not be successful once. You can try it several times. Come on!