Black rice dumplings
Overview
Every year during the Dragon Boat Festival, my mother will make a lot of rice dumplings, for home consumption, for relatives, and for friends. This year, I will make a few myself. My mother makes white glutinous rice dumplings. I like black glutinous rice, so I will add some black ones
Tags
Ingredients
Steps
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Soak the white glutinous rice in water for four hours and the black glutinous rice for six hours. Boil the peanuts first and remove the red water. Cut the pork into pieces and marinate with dark soy sauce, salt and seasonings. Soak the mushrooms in water and shred them. I didn’t take pictures of these steps. Wash the rice dumpling leaves. I believe everyone will understand even if I don’t explain the cooking steps
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The seasoning is equivalent to five-spice powder, but it is a little more spicy. I personally think this is the essence of zongzi. Without this, the salty and spicy taste of zongzi would not be available. Add the seasonings, appropriate amount of salt, appropriate amount of vegetable oil, and peanuts to the black and white glutinous rice, mix well, and remember to taste the saltiness
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Hang an S hook on the back of the chair and hang the cotton thread on the hook. It will be more efficient when tying the rice dumplings. I am alone at home, so I can’t take pictures while wrapping them
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These are wrapped rice dumplings, or they are raw. This needs to be placed in a pressure cooker. Place a steaming rack in the pot and steam for half an hour. There is no picture of this step
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The steamed rice dumplings are tough and chewy. The condiments are slightly spicy, so the rice dumplings are spicy and salty
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Peel off the rice dumplings and you can see the fillings inside, pork, mushrooms, peanuts, and of course black and white glutinous rice
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Because I particularly like black glutinous rice, more black glutinous rice makes it chewier. This one has extra black glutinous rice. Isn’t it more tempting?
