How to make eight-treasure rice dumplings

During the Dragon Boat Festival, besides thinking about dragon boats and family reunions, there is one thing that is indispensable, and that is rice dumplings. The classic eight-treasure rice dumpling contains eight kinds of grains. Compared with the white-flavored rice dumpling, it has a richer taste, is more popular with the public, and has a deeper meaning. The method of making this kind of rice dumplings is very simple, so today we will teach you how to make it.

Materials

Main ingredients: 100g millet, 500g glutinous rice, 60g red beans

Accessories: appropriate amount of rice dumpling leaves, 50g peanut kernels (fried), 50g coix seeds, 30g mung beans, 50g lotus seeds, 30g jujube (dried)

Seasoning water

How to make eight-treasure rice dumplings

1. Soak the leaves and the grass used to tie the rice dumplings in clean water for one night (it is best to change the water several times during this period), wash them clean and set aside (I used dry leaves, if you use fresh leaves, you can just wash them directly)

2. Wash glutinous rice, millet, peanuts, coix seeds, mung beans, red beans, and lotus seeds, soak them in clean water overnight (if the weather is hot, put them in the refrigerator with the pot to avoid odor), remove and drain; wash red dates, cut into small pieces, and mix with other soaked ingredients.

3. Overlap two pieces of zong leaves with the shiny side facing up.

4. Put the appropriate amount of fillings on the rice leaves

5. Fold the two long sides of the zong leaf upwards to cover the fillings.

6. Fold the tip of the leaf up to cover the filling.

7. Then fold up the other end of the rice leaf.

8. Fold down the extra leaves (or cut them off)

9. Then tie it up with rope grass

10. Put the wrapped dumplings into the pressure cooker, pour in enough water to cover the dumplings, cover the pot, bring to a boil over high heat, then turn to medium heat and cook for about 1 hour, then turn off the heat. After the pressure is released, open the lid and take out.

Cooking Tips

1. You can put the leaves in boiling water and boil them for a few minutes before you start wrapping them. The boiled leaves will not be as crisp as the raw leaves and will become softer and easier to wrap. For beginners, it is recommended to boil the leaves before wrapping them for easier operation.

2. Tie the zongzi tightly so that it will not fall apart during cooking.

3. The "eight treasures" in the eight-treasure rice dumpling can be matched with other materials according to your own preferences except glutinous rice, but it should be noted that the total amount of other materials should not exceed the amount of glutinous rice;

4. For novice friends, don’t put too much stuffing when you first start making dumplings. It will be easier to operate if you put less stuffing.