Red bean rice dumplings----delicious and not greasy
Overview
I have never made rice dumplings before. My mother used to make them. Now I learn to make them by myself. I have read many ways to make them online. The essence is rice and what I like. Add rice dumpling leaves. You can make them any way. As long as the rice dumplings do not leak, they are good. So the one I packaged is not very tangible and I packaged it blindly, but it is suitable for novices. Ke Gong probably hasn’t eaten rice dumplings made by himself for many years, and he has never eaten rice dumplings made by his mother. This year, he ate rice dumplings made by me. Ke Gong said it was very good, better than the rice dumplings he had eaten before. The rice dumplings made in my hometown are only made of rice. They are white when boiled and can be eaten with sugar, but I don’t eat much. The rice dumplings added with beans are not greasy and will also have the fragrance of beans.
Tags
Ingredients
Steps
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600g glutinous rice, 120g beans soaked overnight in advance
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Zongzi leaves should also be soaked in hot water in advance and cleaned.
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Put the soaked rice and beans together, add a little sugar and corn oil, and stir evenly.
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Pick up the rice dumpling leaves and make them into a picture shape.
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Put rice
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Fill it with rice and wrap it up so that no rice leaks out. Be sure to pinch it tightly so that the cooked rice dumplings will be firmer.
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Just tie it up with rope.
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Put the wrapped rice dumplings into the pressure cooker and cook over high heat first, then reduce to low heat and cook for one and a half to two hours. The time is determined based on the quantity. The water must be on top of the rice dumplings.
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After cooking, take it out, peel it and eat.
