Chickpea and bacon rice dumplings
Overview
Everyone must have eaten a lot of salty and sweet rice dumplings. As expected, every time this time comes, the debate over salty and sweet rice dumplings will be fried again... I don’t know if you have noticed that some foreign brands are trying hard to seize the Chinese market share, such as Haagen-Dazs’ mooncakes and Starbucks’ rice dumplings. However, local brands seem to be planning to play more tricks, such as Sanquan’s ice cream rice dumplings. It seems that rice dumplings, whether salty or sweet, are a big cake with market opportunities~ I have been planning to make rice dumplings with this flavor, but I don’t know if they taste good or not. After I made them, I brought them to the office and they were all divided immediately. It seems that everyone likes them~ In fact, I think the highlight is the chickpeas. Half of the bacon is paired with mashed potatoes or sweet corn, so when I posted the photo, no one guessed that it was actually chickpeas. Chickpeas are a relatively Western-style ingredient. I first tasted them in Xinjiang pilaf, and I was hooked immediately. It contains more starch than soybeans, so it tastes very soft and waxy, a bit like yellow peas, but not as crispy as yellow peas. Not only that, it is said to contain high nutritional value and is a natural and healthy ingredient!
Tags
Ingredients
Steps
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Soak the chickpeas one night in advance, then remove the skins
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Then mix it with soaked glutinous rice, bacon cut into small pieces and a little salt
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The washed rice dumpling leaves are bent into a ring shape
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Fill in the glutinous rice filling, leaving a little distance from the top
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I want to wrap the salty rice dumplings a little rounder, so I press down the top edge first
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Press both sides to the sides to gather them
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Then tidy it up and tie the sides firmly
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Put it in the rice cooker and cook for an hour!
