Rolled brown sugar rice dumplings

Overview

A creative idea from Master Ci Shi. After all, rice dumplings are not a traditional food for northerners, and many people don’t know how to make them or can’t make them well. I am the only sister in our family who knows how to make rice dumplings, and my skills in making rice dumplings are also average. It is common for people not to know how to make zongzi. So during the Zongzi Festival, I just bought and ate them. I tasted them once and never wanted to eat them again. They had a distinct taste of saccharin and essence, and the price was quite high. With this method, people who think they can’t make rice dumplings don’t have to buy them to eat, and they don’t have to wait eagerly for relatives and friends who can make rice dumplings to give them to them. The fun of doing things yourself, the feeling of pride when your family praises your creativity, these are the happiness in life. Taste it after steaming. The texture is not as solid as zongzi, but the fragrant taste is not inferior to traditional zongzi. The making process is much simpler than traditional rice dumplings and takes less time.

Tags

• snacks
• old man
• dragon boat festival
• brown sugar
• glutinous rice
• purple sweet potato puree
• zongzi leaves

Ingredients

Steps

1. 1 Soak glutinous rice overnight, drain and set aside.

   

2. 2 Put an appropriate amount of brown sugar into water and boil it into a solution. The amount of water should be enough to cover a meter. If you are not sure, just measure it in the container where the glutinous rice is soaked, so that the water level is one centimeter higher than the rice. Then pour water into a small pot and add an appropriate amount of brown sugar. You don’t have to do this if you eat white rice dumplings.

   

3. 3 After the sugar water is boiled, pour it into the rice steaming basin. The water surface should be one centimeter above the rice noodles. Dig a spoonful of sugar rose into it. If you don't like it, don't add it.

   

4. 4 Mix well and steam for 15 minutes, until the glutinous rice is almost cooked and still tastes a little hard.

   

5. 5 After the rice is steamed, let it sit until it is not hot to your hands. Get ready to pack. If the rice dumpling leaves are very narrow, wrap one in two, and wrap one in a thick leaf.

   

6. 6 The leaves have their roots cut flat and the smooth side facing upwards. Dig out a spoonful of glutinous rice and put it on the leaf. If you have the purple sweet potato mash left before, you will dig out some for stuffing. It doesn't matter if you don't have it, just wrap it with rice. If you are making bean rice dumplings or jujube rice dumplings, mix the ingredients together. But the beans etc. need to be cooked softly first because they don’t take long to steam later.

   

7. 7 Dig another spoonful of rice on top. Use a spoon to tidy up the rice, leaving room on both sides.

   

8. 8 Roll up the leaves from the base, like sushi, as tightly as possible.

   

9. 9 After rolling, tie it up with cotton string. At this time, the rice inside does not seem to be the same. It doesn't matter. Use a small spoon to press the rice on both sides in. When steaming again, the fully mature rice will expand. If there is too much rice, it will overflow from both sides.

   

10. 10 Put into a steamer with boiling water and steam for 15-20 minutes.

    

11. 11 It’s really simple and hassle-free. In the past, it took several hours to cook the rice dumplings, but this roll is not too big, so it’s easy to cook. It looks simple and elegant, and it looks good if you sit in rows.

    

12. 12 Taste it, it is sweet and delicious, and the fragrance of the rice dumpling leaves is also very obvious. Master Cishi makes vegetarian salty rice dumplings that imitate pork ribs. I can’t eat salty rice dumplings, so I made brown sugar rice dumplings. Using this method, you can make rice dumplings made from white beans, dates, meat, or nuts. . .