Alkaline rice dumplings-You Are Foodie

By Odelia
55

Alkaline rice dumplings

Alkaline water zongzi is the earliest and most traditional kind of zongzi. The ingredients are simple, but they are soft, waxy, fragrant, delicious and deeply loved. The cooked zongzi are opened and dipped in white granulated sugar (like snow, very beautiful). A bite, the outside is white granulated sugar taste, sticky glutinous rice dumplings soft, fragrant, sweet.

Main Ingredients

Auxiliary Ingredients

Bodhi appropriate amount

1. large leaves should be selected for zongzi leaves to wrap;2. the soaking time of glutinous rice must be sufficient;3. don't cook the dumplings too much. You should cook them for a long time before they taste good;

Step 1 . Prepare ingredients: glutinous rice, Zongye, Bodhi, etc;

Step 2 . Wash the glutinous rice and soak it for 8 hours in advance;

Step 3 . Take out the soaked glutinous rice and drain the water;

Step 4 . Add edible soda and mix evenly, and the glutinous rice turns yellow gradually;

Step 5 . The cleaned Zongye is folded into a funnel shape, but it cannot leak;

Step 6 . Add glutinous rice and wrap it into your favorite shape;

Step 7 . This is the wrapped zongzi. Use food scissors to cut off the excess Zongye rope;

Step 8 . Boil an appropriate amount of water, add zongzi, immerse zongzi in water, and boil over medium low heat for 3 hours.

Step 9 . Cooked zongzi can be dipped in white granulated sugar when eating. PS: if you like to eat salty food, you can dip it in sauce.

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Cooking Steps