Conical Alkaline White Rice Dumplings

Overview

Alkaline white rice dumplings, with the fragrance of rice dumpling leaves, the fragrance of glutinous rice, and the faint taste of alkaline water, it is not complicated, but for some reason, it makes people unable to stop eating it. If paired with a dish of white sugar or brown syrup, the taste will be indescribably wonderful. This time I made a simple conical rice dumpling. The method of wrapping this kind of rice dumpling is very simple and only requires one rice dumpling leaf. I specially made the buns small enough for two or three bites, which is also convenient to eat. What I love the most is the little pointed one, it feels so cute~ Haha~ Before the Dragon Boat Festival, let’s make a simple rice dumpling by hand~

Tags

• snacks
• children
• old man
• festival customs
• traditional food
• dragon boat festival
• zongzi
• spring recipes
• edible alkali
• glutinous rice
• zong leaves

Ingredients

Steps

1. 1 Soak the glutinous rice 2 to 3 hours in advance, drain the soaked glutinous rice, then add a little edible alkali to the glutinous rice, mix well, and then let it sit for more than half an hour. The amount of edible alkali does not need to be large, as long as the color of the rice turns yellow;

   

2. 2 The rice dumpling leaves have been boiled in boiling water in advance and dried. Take a rice dumpling leaf and twist it from the middle to form a pointed conical funnel;

   

3. 3 Wrap the rice dumpling leaves along the cone-shaped funnel to form an elongated cone that can be held in one hand (similar to the ice cream cone we eat). Pay attention to the sharp tip at the bottom of the funnel, just don’t leave any big holes;

   

4. 4 Fill in a little glutinous rice and poke it with chopsticks to fully fill the rice dumpling leaves;

   

5. 5 Continue to fill in the glutinous rice until it is basically flush with the top of the cone (about 8 minutes full), and compact the glutinous rice;

   

6. 6 Press the rice dumpling leaf on the right side of the cone to the left and hold the rice dumpling leaf with your thumb;

   

7. 7 Then press the rice dumpling leaf on the left side of the cone to the right and hold it with your thumb;

   

8. 8 Fold down the upper leaf part and press it tightly;

   

9. 9 Wrap the excess rice dumpling leaves around the cone, then tie a cotton rope around the waist, and a cone rice dumpling is wrapped;

   

10. 10 Wrap all the rice dumplings according to the method, then put them into the pot, add enough water, put a plate on top, turn to low heat and continue cooking for about 2 hours after the water boils.