Red bean rice dumplings
Overview
I wanted to eat rice dumplings before the Dragon Boat Festival. I bought a few in the supermarket, but found that they were very expensive and didn’t have the fragrance of rice dumpling leaves. So I bought rice dumpling leaves online and packed them back. It was also a learning process
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Ingredients
Steps
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First wash the glutinous rice, red beans and black beans separately and soak them for 4 hours, then drain the water and pour them together, stir evenly. At this time, you can also add the raisins
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I bought dried rice dumpling leaves. Rinse the rice dumpling leaves and then soak them in water. The water should soak the leaves. It is best to use the water used to wash glutinous rice. You need to boil the rice dumpling leaves in boiling water for about 2 minutes before wrapping, otherwise the stems in the middle will break easily when wrapping
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Once the ingredients are ready, you can wrap them. You can’t take a picture of how to wrap them by yourself. For me, fold two-thirds of the rice dumpling leaf sideways and roll it twice to form a 3-corner space. Look at the shape of the bag and feel it. Then put a little mixed glutinous rice and stuff it with chopsticks. Don’t use too much force or the rice will break. But if the tip below is full with your hands, then put the glutinous rice in in batches and stuff it with chopsticks as you put it.
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When the filling is 80% full, pinch the top leaves and cover them down. Quickly wrap the cotton thread tightly. Pay attention to check whether everything is wrapped in and tightly wrapped, otherwise it will fall apart when cooking and become a pot of porridge
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The electric pressure cooker I use is faster. The water must cover the rice dumplings. Press the stew type button. Don’t rush to open the pot after cooking. Wait about ten minutes and the kitchen will be filled with the fragrance of rice dumpling leaves
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Let’s eat! Let’s eat!
