How to steam glutinous rice in a wooden barrel

Steaming glutinous rice in wooden barrels is also a common method, especially in some ethnic minority areas. It is also a very distinctive way of making glutinous rice, especially when made in bamboo tubes. It tastes very fragrant. When making glutinous rice in wooden barrels, you should also soak the glutinous rice in advance and drain the water with gauze. This is very important. Glutinous rice has a relatively high nutritional value and high calories, and has a good tonic effect.

How to steam glutinous rice in a wooden barrel

You need to cook the rice first. Haha, don't soak it for too long, or the rice will become powdery and the rice grains will be loose. Generally, the rice should be cooked to 70% done, and then drain the water with gauze or bamboo basket. This is very important.

Then pour the drained rice into a bucket (zhenzi) and poke a few holes in it with chopsticks. The steaming time depends on the amount of rice you are steaming. A bucket of 30 kilograms of glutinous rice needs to be steamed for about 50 minutes. It also depends on what kind of food you are making. Some require the rice to be softer, while others require it to be harder.

If you are making desserts, it needs to be softer and take longer. Also, after steaming, add lard and sugar while it is hot. You can add a little sesame oil for a better taste. But if you are making steamed bun fillings, the rice should be harder and steamed for 45 minutes. This is usually left to cool a little before mixing in the fried pork filling and other ingredients.

Ingredients: 1 wooden rice steaming barrel, glutinous rice according to the number of people

1. Before steaming rice, put the rice into the pot and cook it until it is 60% to 70% cooked. Then take it out and cook it after the water boils (you can also soak the rice for 3-4 hours before use). Note that you need to turn down the heat when the rice grains become larger.

2. Sieve the half-cooked rice and put it into the wooden barrel for steaming rice. Put a layer of gauze or straw mat at the bottom of the barrel to prevent the rice grains from leaking out.

3. Bring water to a boil in a pot, then put the wooden barrel in for steaming (PS: The amount of water should not exceed 3-4 of the barrel body. 4. During the steaming process, add water as needed. It can be served after 15-20 minutes (PS: It is best to add hot water. Adding hot water ensures sufficient steam, so that the steamed rice will be easier to cook and more fragrant)