Hello everyone, I am Xiao Gao Jie. It's the zongzi season again.
This year we will make candied dates and purple rice dumplings.
The day before, purple glutinous rice was soaked in water.
Soak the white glutinous rice in water.
Soak mung beans in water.
the next day.
Pour out the soaked rice water.
Rinse the glutinous rice under the tap.
Push purple rice to the side of the bowl.
Add white glutinous rice. In this way, you can probably see that the ratio of purple rice to white rice is 1:1.5.
Mix well.
The glutinous rice is ready, let's prepare the filling.
Peeled peanuts.
Dried longan.
Candied dates.
Candied dates are the main source of sweetness for this zongzi, try to avoid using this ordinary red dates.
It has a skin, and the sweetness is not easily absorbed by glutinous rice.
If you have children in your family, pit the date. Otherwise you don't have to.
Whenever you make this kind of grain dumplings, add a source of sweetness, which will improve the overall taste.
Cut the large pieces into small pieces.
The fillings are all ready.
I bought this kind of rice dumpling leaves. It can be used after rinsing.
Put the cotton thread in a small bowl.
The two ends of the zong leaves are cut off, and the zongzi will look neater when wrapped.
Of course it is ok if. you keep the ends.
This year I will make smaller zongzi with one leaf.
Fold up the leaf in the middle.
The inside half leaf is lower than the outside, when wrapped, the outside leaf will cover the inside, so the zongzi looks neater.
Add a spoonful of purple rice. Use the spoon to push the purple rice to the side.
Then put in the candied dates.
Add peanuts, longan and mung beans.
Then cover the top with candied dates.
Finally seal with white glutinous rice.
It is now in the shape of a cone.
The thumb and index finger press the two corners. Cover the rice with.
Close up along the edge of the zongzi. Finally fold the tail over.
It is enough to wind the thread in the direction where the zongye closes.
You see, each side of the zongzi is an equilateral triangle.
Groups of 5, tied with a knot, easy for cooking.
Zongzi without bean paste takes less time to prepare, I wrapped 34 small zongzi with all the ingredients listed.
Put them in boiling water.
Use chopsticks to adjust the position so that each zongzi is submerged in the water.
Cover the top with a plate to prevent the dumplings from moving around by the boiling water.
After ten minutes, open the lid and adjust the heat to keep the water sub simmer. Cook for 3 hours.
After 3 hours, It is ready.
Each zongzi is complete and will not fall apart.
If you cook the zongzi correctly, it will not fall apart and will not leak the rice, even it is wrapped with one only piece of leaf.
The cooked zongzi rounded up every corner.
Cut the cotton thread.
Peel the rice dumplings.
Unsurprisingly, the purple rice is on top, the white rice is on the bottom, two-color rice dumplings.
It looks special, but its taste definitely beats the look.
Use chopsticks to open a zongzi.
The white peanuts have turned golden brown.
It soaked all the flavour from candied dates and longan, tastes a bit crunchy.
There are also mung beans, becoming orange red beans.
The texture is smooth as a bean, and the taste is sweetness like the dates.
This is probably a longan, it tastes mild and sweet.
You can see all the ingredients, but you can't find candied dates.
I guess you already know. After a long time of slow cooking, all the dates melted.
The sweet taste has been absorbed by the glutinous rice and surrounding ingredients.
It is not an exaggeration to describe the taste of glutinous rice as soft, glutinous and sweet.
I wish you all a happy Dragon Boat Festival! I’m Xiao Gao, see you in the next episode.