The simplest【Bean Paste Zongzi】
Overview
Due to restrictions here, pictures cannot be published with so many detailed pictures. If you want to see more detailed pictures, go to the official account and search [xingxing_sichu] on WeChat and follow it. It's the Dragon Boat Festival again. I rarely make rice dumplings by myself in the past. Maybe it's because as I get older, I like to celebrate our own festival more and more, and suddenly I miss rice dumplings. That year, my colleague's sister brought some bean paste rice dumplings. I have been away from that company for many years, but what I love most is still the taste, so I just do it myself, just do it as I say, buy rice, soak it, cook bean paste, make rice dumplings and make rice dumplings. In this way, a big pot of rice dumplings is ready in half a day. Let it cool in the refrigerator and freeze it when you want to eat it. Take it out and reheat it, it will be great! This rice dumpling is made using the method used in our hometown. The triangular rice dumpling is much easier to wrap than the common four-corner rice dumplings on the market, and it is a method that even novices can learn!
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Ingredients
Steps
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---Soak the glutinous rice for more than 4 hours. If conditions permit, it is best to soak for more than 12 hours. The longer you soak, the stickier and glutinous the rice dumplings will be. However, if it is soaked for a long time, it is best to change the water several times in order to avoid going sour in hot weather. ----Soak the red beans for about 4 hours. Boil them first. Bring to a boil over high heat and cook for about 5-10 minutes. Turn off the heat and mix the glutinous rice and cooked red beans together. ----You can cook the bean paste yourself or buy it ready-made. ----Wash the rice dumpling leaves, boil them in a pot for about 15 minutes, take them out and wrap them. This way the leaves will be softer and easier to wrap.
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Wrap the rice dumplings: Roll up into a bucket shape, first fill it with a little mixed glutinous rice, and then add a little bean paste. The amount depends on the size of your rice dumplings. Then put a little more glutinous rice on the bean paste, making it 90% full. Fold it down from top to bottom, wrap it tightly along the direction of the rice dumpling leaves, and then tear it into strips with cotton thread or rice dumpling leaves and tie them tightly. This will wrap it into a triangular shape.
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Cooking rice dumplings: It is best to put a layer of rice dumpling leaves on the bottom of the pot. If you use it up, you can leave it alone. Arrange the rice dumplings in the pot. The water should cover about 3 centimeters above the rice dumplings. Bring to a boil over high heat, then reduce to low heat and cook for more than 1 hour. If the rice dumplings are less than 4 kilograms of rice, they can be cooked in almost 1 hour. How long you cook them also depends on how long you soak the rice. The longer the rice is soaked, the easier it is to cook. I soaked it for 4 hours and cooked it for an hour and a half. You can use it as a reference.
