The leaves for making zongzi are zongzi leaves, and round glutinous rice is better for making zongzi.

Glutinous rice, also known as glutinous rice, is one of the foods that people often eat.

Long glutinous rice is indica glutinous rice, with slender grains, white and opaque color and strong viscosity. Another round glutinous rice, which belongs to japonica glutinous rice, is round and short in shape, white and opaque, sweet and greasy in taste, and slightly less viscous than long glutinous rice. Suitable for making zongzi, fermented glutinous rice, glutinous rice balls, rice and so on.

How long does it take to make glutinous rice dumplings?

How long does it take to soak the rice wrapped in zongzi

The best soaking time of glutinous rice wrapped with zongzi is: draining time is 30 minutes, soaking time is 40 minutes, the ratio of rice to water is one to two, and the soaking temperature is about 30 degrees. The glutinous rice soaked in this way is white and shiny, with the unique aroma of zongzi, moderate viscosity and fine but not rotten.

How long does it take to soak the rice wrapped in zongzi?

The more sticky the glutinous rice is, the more delicious the dumplings are. In other words, as long as the method of soaking rice is correct, the longer the rice wrapped in zongzi, the better, at least for about 3 hours. The correct way is to soak the glutinous rice with clear water, change the water 2 ~ 3 times a day, and then wrap the zongzi after soaking for a few days. Because the cells absorb water, the cell wall will burst and the sticky components will be released, which will make the zongzi extremely sticky and soft. As long as the water is changed every day, the glutinous rice will not deteriorate, but the amount of water should be sufficient, otherwise the rice will be pulverized after being exposed to the air after absorbing enough water.