Rose Bean Paste Rice Dumpling

Overview

How to cook Rose Bean Paste Rice Dumpling at home

Tags

• snacks
• dragon boat festival
• fresh roses
• glutinous rice
• lemon
• red beans
• soybean oil
• white sugar

Ingredients

Steps

1. 1 Collect edible roses that bloom that day in the morning.

   

2. 2 Dry and remove the petals, about 200 grams.

   

3. 3 Add the same amount of 200 grams of white sugar.

   

4. 4 Add 30 grams of lemon juice and knead the petals until soft.

   

5. 5 The kneaded rose petals are bottled for later use, and a layer of sugar is placed on the surface. They can be stored at room temperature for half a year. You can buy rose sauce online instead.

   

6. 6 Soak red beans for 6 hours and then cook until soft.

   

7. 7 Use a food processor to puree the soft red beans.

   

8. 8 Put 160 grams of soybean oil, 400 grams of white sugar, and 300 grams of rose paste into the wok, and stir-fry the white sugar.

   

9. 9 Add the beaten red bean paste and stir-fry for about 1 hour.

   

10. 10 Stir-fry until the rose bean paste does not stick to the pan. Form a ball into a pan without spatula and let cool until set aside.

    

11. 11 Soak the glutinous rice for at least 4 hours, drain the water, add 50 grams of white sugar per kilogram of dry glutinous rice, for a total of 250 grams of white sugar, and add 100 grams of fresh roses.

    

12. 12 Knead the added sugar and rose petals evenly.

    

13. 13 Wash the rice dumpling leaves, add the kneaded glutinous rice, and divide the rose bean paste, about 25 grams.

    

14. 14 Put the wrapped rice dumplings in hot water and cook until the pressure cooker releases air for 10 minutes, then turn off the heat and simmer for another 10 minutes.

    

15. 15 The cooked rice dumplings are sweet, soft and chewy.