Red bean rice dumpling

Glutinous rice 450g	红豆 200g
Brown sugar 120g	Alkaline water Two spoons (see picture)
Plant leaves 30 pictures	rope 30 items

How to make red bean rice dumplings

Step 1

Put 200g of red beans directly into the pressure cooker and add 4 times the water. After it starts beeping, turn on high heat for 10 minutes and then turn off the heat for 5 minutes. (Anyway, when you hear the pressure cooker stops beeping, it means it is almost out of water and you have to turn it off.) The picture is the same. It will break when pressed. Drain and let cool

Step 2

This is the amount of brown sugar 120g. In fact, it is dissolved in the red bean water under the drain basket while it is hot (the prerequisite is that it is very thick and there is very little silk. If there is too much water, just put it into the pot and cook together)

Step 3

Brush a layer of oil in the pan, pour in the red bean sugar and red bean water and stir-fry until the desired dryness is achieved.

Step 4

Wash 450g glutinous rice with water and drain

Step 5

Boil the rice dumpling leaves and ropes in hot water for ten minutes, making sure they are completely submerged.

Step 6

Lightly wash the surface with cold water (because the rice dumpling leaves are wrapped too slowly and drained by novices, it is recommended to keep soaking the rice dumpling leaves and use them directly to lightly dry them. Otherwise, they will easily rot)

Step 7

Check out Chencun Alkaline Water

Step 8

In the picture, we usually eat with a spoon, two spoons, mix well and let it sit for 5 minutes

Step 9

Start wrapping

Step 10

Fold two rice dumpling leaves side by side with a little space between them.

Step 11

Fold in half in the middle and fold at the bottom

Step 12

Please give me a clear reminder to ensure that both layers are folded.

Step 13

Then hold the outside with your hands like this

Step 14

Here is one, there are no gaps inside.

Step 15

One spoonful of glutinous rice, one spoonful of red beans, and one spoonful of glutinous rice

Step 16

Let me show you my big spoon. If the ratio of glutinous rice to red beans is 1:1, it is half a spoon of glutinous rice to oneA spoonful of red beans and half a spoonful of glutinous rice (you can add whatever you like)

Step 17

Then pinch it up with your hands (the angle in the picture is not good, in fact, the whole thing needs to be pinched)

Step 18

Then fold the other half up as well

Step 19

Then help with your right hand and grasp it completely with your left hand. At this time, you can look inside, check it, and press it gently with your hand.

Step 20

Then select the side that feels easier to leak (did you see it, it is in the opposite direction to the folded position just now), and then press the place where your thumb presses, and fold the top rice dumpling leaf downwards and pinch it tightly with your hands.

Step 21

As shown in the picture, the two rice dumpling ropes (also for the novice’s consideration))

Step 22

Leave a small section to press with your index finger, wrap the other section from top to bottom, and wrap a small section of the rope with your index finger all the way down until it is tied with a stable knot: there is no need to say that the wrapping must be very solid, every time It's good to have a rope wrapped tightly around every empty seat so it doesn't get loose.

Step 23

It’s wrapped! This is the four-cornered rice dumpling!

Step 24

Put water in the pressure cooker, at least the same level as the rice dumplings are put down; start cooking over high heat, then press the fire for 30 minutes and simmer for 30 minutes (it mainly depends on the size of your rice dumplings)

Step 25

OK! Doesn’t it feel a little bigger than before? Will glutinous rice get bigger?

Step 26

Take a look at the finished productcolor! My mother said that there is a little too much alkaline water. You can try it with two spoons of 500g.

Step 27

Close-up Red bean rice dumplings cooking tips

Because my parents have diabetes, I also made a sago version... You can check out my recipe and I also introduced it! When the salted duck eggs are marinated in May, I will upload the salty version!