Zongzi is not only a kind of food, but also a symbol of a festival. Glutinous rice wrapped in zongzi can retain its taste to the greatest extent without soaking, and it can also be used to directly wrap zongzi. However, when wrapping with zongzi leaves, it is not necessary to be too compacted, because the glutinous rice without soaking will expand when steamed, and when compacted, it will easily overflow, which will affect the appearance, but it will not affect the eating.

The principle of not soaking glutinous rice is to wash it in advance and mix it with your favorite stuffing, and then press it with a pressure cooker. This is very critical. If it is steamed normally, it is difficult to steam it. Use a pressure cooker to remove the pressure, so that it can be directly taken out of the pot in about half an hour. If it is ordinary steaming, it will take at least 1 hour.

How to choose glutinous rice for dumplings?

1, long glutinous rice

Long glutinous rice tastes soft and slippery, and melts in the mouth. The rice grains of long glutinous rice are relatively long, generally more than 7 mm, belonging to indica glutinous rice with strong viscosity and strong rice flavor. However, long glutinous rice is hard and easy to regrow after cooking. Round glutinous rice is suitable for making glutinous rice balls, wet fried cakes, rice cakes, glutinous rice, etc., and can also be used to make zongzi.

2. Round glutinous rice

Round glutinous rice tastes chewy and tastes fresh. The rice grains of round glutinous rice are relatively short, generally only 3~5 mm, belonging to japonica glutinous rice. The viscosity is a little worse than that of long glutinous rice, and the texture is not so hard, so it is not easy to regrow after cooling. Long glutinous rice is suitable for making cakes and zongzi.