Purple glutinous eight-treasure rice dumplings
By VicentaLakin
Recipe Recommendations
- sweetening
- cook
- several hours
- ordinary
Steps for Purple glutinous eight-treasure rice dumplings
1
Wash the glutinous rice and mung beans and soak them in clear water 4 hours in advance. Wash the raisins with clean water 20 minutes before wrapping and soak them.
2
Rinse the fresh brown leaves one by one with clean water, and wash both sides and sides. Bend and fold the washed palm leaves, place them in the pan, and add water. Cover and turn on high heat until the water boils, continue to cook for a few minutes and turn off the heat. Cooked palm leaves are tough and are not easy to break when wrapped.
3
Drain the glutinous rice, mung beans, and raisins (be sure to drain the water, otherwise the sugar will marinate a lot of water), add appropriate amount of white sugar, control the amount yourself, and put more sugar if you like to eat sweet.
4
Stir the sugar, glutinous rice, mung beans, etc. evenly, and the filling of the purple glutinous rice dumplings is ready.
5
Brown leaves must be soaked in water all the time before they will dry out. Take out a brown leaf. The rhizome on the head is a little hard and difficult to wrap. Use scissors to cut off the harder section.
6
Hold the palm leaf with both hands and bend it over.
7
Fold it into a funnel-like corner as shown in the picture.
8
Put the filling in the corners.
9
Just fill the brown seed filling for eight or nine cents. The glutinous rice will swell after being cooked, so leave a little space and not wrap it too full.
10
Press down on both sides of the corner and put it away.
11
Turn down the upper palm leaves and cover them, and then wrap them in a triangular shape to wrap a palm. This step requires you to grope around yourself a few more times, wrap a few more, and slowly you will become proficient.
12
Tie the wrapped palms with cotton thread. Put the pot and cook it.