How to make sweet glutinous rice dumplings

Many modern people spend their days in a hurry, have irregular meals and almost always eat out. On the surface it may seem like a hassle-free experience, but from a health perspective it is a very bad habit. Caring for your health starts with diet. When it comes to diet, it starts with yourself. So below I will first introduce the method of making sweet glutinous rice dumplings.

1. Soak the rice dumplings leaves in water for a day, and make sure to change the water in the morning and evening.

2. Soak the glutinous rice in water for four or five days, and make sure to change the water every morning and evening.

3. The large white beans I bought were very mushy. Soak it in water for a day or two, and then use a pressure cooker for twenty minutes. Be careful not to leave too little water. After pressing, take it out and rinse it with clean water. Haha, I don’t like it to be sticky when I wrap it. Just personal preference.

4. I will not introduce all the materials I prepared one by one, as morning time is particularly precious. Wash raisins and dates with water. The red beans had to be soaked in water for a day in advance. I made them overnight without soaking them and directly used a pressure cooker, which was a big waste of time. If you use a pressure cooker, you can remove the waterproof partition and put the red beans in an appropriate amount of water. However, it is difficult to control the amount of red beans. Too much and too little will make the bean filling dry. We can open the pressure cooker every ten minutes to check and decide whether to add water or not. When it's done, add enough sugar.

5. The rice dumpling leaves are made like this, haha, I learned it from the Internet. This is good.

6. Put a little rice at the bottom and bean filling on top. Haha, it’s not cold yet. I was too anxious because it was already past eight o'clock.

7. After putting the bean filling, add a little rice and then put various dried fruits and soybeans we like, as you like.

8. Spread another layer of rice on top. Be sure to use your fingers, of course, all four fingers except the thumb, to press the rice firmly.

9. Fold the excess zongzi leaves over to wrap the whole zongzi.

10. Use your left hand to press like this

11. Make sure to wrap the string tightly around the loops twice, and then wrap it one more time in the middle. Based on my last two experiences, I found that the firmer it is, the better it tastes.

12. I finished wrapping them at 9:00 am. There were 20 of them in one, and they were very big. I like to eat big dumplings. Hehehe

13. After wrapping the rice dumplings, I put them in a pressure cooker to save time and fire. Put the rice dumplings in the pot, add enough water to cover them, and then start pressing. Press it for about half an hour. You can open the pot and check. If there is less water and it does not cover the dumplings, continue to add hot water, cover the lid and press it for another 30 minutes. That should be enough. Pay attention to the process and don't let the water run low. The entire zongzi should be immersed in water. Put the pressed rice dumplings into cold water to cool them down. Note that I changed the water twice. It tastes better when it’s cold.

14. When I opened a zongzi in the morning, it was better than I expected. The whole zongzi was clumped together and very chewy when I bit into it. It was really great. This time it was very successful, I would like to share it with you. If you like it, you can give it a try. It may not be successful at once, so you can try a few more times. come on!

Many housewives worry about what to eat today, but you don’t have to worry today. According to the editor’s introduction today, hurry up and serve this newly learned sweet glutinous rice dumpling on the table!