The stuffing is raw because it is not cooked yet and can be cooked again.

Generally, a steamer is used at home. The rice dumplings are put into the pot under cold water, put on a small steamer with heavy objects, cook for about two hours, and then simmer for half an hour; you can also cook for an hour and simmer for another hours, then cook for another hour, and then simmer for another hour, which is more guaranteed. If it is a pressure cooker, you only need to add enough water, and in about thirty to forty minutes, you will have a pot of fragrant, soft and glutinous rice dumplings out of the pot.

No matter how many rice dumplings there are, they must cover the height of one finger of the rice dumplings. After the rice dumplings are put into the pot under cold water, some rice dumplings will float on top because there is too much water. In this way, the rice dumplings floating on top will be They will get cooked, so put a small steamer on top of the rice dumplings, and put a heavy object on the small steamer to press the rice dumplings firmly into the water. If you have a pressure cooker, you need to put a heavy object.

Extended information

Notes:

1. When cooking rice dumplings, add a little edible alkali and edible salt to the pot. This is because the salt can make the rice dumplings boil. The fragrance of the leaves penetrates into the glutinous rice, and the salt can also make the glutinous rice thicker and sweeter; the edible alkali can prevent the loss of nutrients in the glutinous rice and make the glutinous rice softer and glutinous.

2. First cook over high heat to bring out the aroma of the rice dumpling leaves, then cook the rice, lower the lid and simmer over low heat to allow the aroma of the rice dumpling leaves to penetrate into the rice.

3. Don’t eat it immediately after cooking. Simmer it overnight and let it cool naturally to make it more flavorful. Only in this way can the glutinous rice evaporate its characteristic - fragrant and glutinous.