How to make bean paste rice dumplings:

Materials

Bean paste, palm leaves, Ruo skin, glutinous rice

How to make

1. (Prepare Ruo Pi and brown rope): Boil Ruo Pi in boiling water for one minute, soak in cold water, wipe clean, and cut off the old and hard leaf ends.

2. Use a knife to divide the palm leaves into small branches along the branch openings of the palm leaves, and tear off the hard stems in the middle of the small branches and leaves (move quickly).

3. Split a 2 cm wide small branch and leaf into two halves, and connect the tips of the branches and leaves.

4. Tie a tight knot like a rope and tighten it into a palm leaf rope more than two feet long.

5. Spread out all the palm leaf ropes and put them in the sun for 3 or 4 hours. They will shrink into soft brown ropes, which can be stretched and retracted to tie the palms.

6. (Making Zongzi): Take the sweet bean paste filling as an example. In order to make it easier to wrap, the bean paste filling can be cut into pieces first. Pick two Ruopi leaves, one large and one small, with the smooth leaves facing up and the small leaves stacked on the large leaves.

7. Make two leaves into a funnel shape and put a layer of glutinous rice in the middle.

8. Put a piece of bean paste and then spread a layer of glutinous rice (the top layer of glutinous rice cannot penetrate into the bean paste, otherwise it will not be cooked properly). Do not squeeze too hard to wrap the rice dumplings with bean paste.

9. Fold the Ruo Pi leaf at the other end of the funnel and flip it over, and pinch the Ruo Pi leaf next to it with your hands.

10. Turn over the last excess Ruo skin leaves to wrap the corners of the rice dumpling, and finally wrap it tightly with brown rope. Put the wrapped rice dumplings into a pressure cooker and pour in water (the water only needs to cover the rice dumplings, be sure not to let the rice dumplings float on the water) and press for about 40 minutes (if the time is too long, the fragrance of the rice dumplings will escape)