The dumplings made out of particularly hard and not sticky because the glutinous rice soak is not long enough, boiling time is not cooked through.

Soak cooking time is not enough, first of all, the rice to soak through, so that the rice grains to the maximum degree of water up hair; secondly, cook to soak, do not think that cooked can be taken out directly to eat, so that certainly not sticky sticky.

Generally, the night after packing packaged rice dumplings, put rice cooker, program set to 1 hour, but after cooking and will not be fished out, and continue to make the rice cooker continued to keep warm, soak overnight. Of course, the premise is to put more water, or to the next day dry pot to come.

Expanded

Notes:

1, cold water in the pot

cold water in the pot, this is because hot water to cook dumplings, cooked dumplings easy to clip, or easy to scatter, this is because of the expansion of the glutinous rice in the presence of heat, resulting in dumplings blowing up; and cold water, dumplings in the pot with the temperature of the water constantly Rise, the flavor of the rice dumplings leaves and the sweet aroma of glutinous rice will slowly penetrate out, so that cooked rice dumplings sweet and savory, and finally find a heavy weight pressure, so that the rice dumplings will not float up, but also effective in avoiding pinching.

2, the amount of water

Cooking rice dumplings with water is very important, because the rice dumplings cooking time is relatively long, generally about 2 hours, so the water should be a one-time plus enough, generally at least diffuse over the rice dumplings 10 centimeters or so, so that the purpose of this is: the process of cooking rice dumplings for fear of rice dumplings upward floating, the most above into the water, resulting in the phenomenon of entrapment.