Main ingredients

Glutinous rice: appropriate amount

Accessories

Zongzi leaves: appropriate amount

Specific steps

Step 1

Wash the red beans and soak them in water (except for the ingredients) for 6-8 hours until they become larger. Drain the water and put it in a pressure cooker. Add water and sugar to the pressure, then reduce the heat to medium to low. Cook for half an hour until soft. Cool the pressed red beans until they are warm, and beat them in a blender in small amounts at a time until no lumps are broken into sand; pour the beaten red beans back into the non-stick pan (you can test the sweetness at this time, and add sugar if you feel it is too light) ), add cooking oil over medium-low heat and cook while scraping the bottom and stirring to prevent sticking to the bottom; stir-fry until the bean paste appears and does not disappear easily, and the bottom of the pot will not be quickly filled with bean paste when frying. Put the fried bean paste into a box and cool it to room temperature, then put it in the refrigerator for later use.

More details

Step 2

Wash the dried rice dumpling leaves and straw ropes, put them in a pot and cover with water. Boil for a few minutes and then turn off the heat. Soak for more than half an hour, drain and set aside.

The third step

Wash the glutinous rice, soak it in water for 20 minutes, then drain the water, place it in a ventilated place on a plate for more than half an hour until it is dry; add alkali powder and water to mix evenly Then pour into the dried glutinous rice and mix evenly, add cooking oil and mix evenly. (The glutinous rice will turn yellow at this time)

Step 4

Just like making other rice dumplings, take two bamboo leaves stacked up and down, fold them into a cone, put a little glutinous rice on the side, Put bean paste balls on top, then put a spoonful of glutinous rice, fold off the leaves above the cone shape and wrap them into rice dumplings, and tie them tightly with straw rope or cotton thread.

Step 5

Put the wrapped rice dumplings into the pressure cooker and let boil water. The amount of water must cover the rice dumplings. Cover the pot and press it over high heat for 30 hours, then turn to medium-low heat for about 60 minutes; turn off the heat and simmer until the pressure cooker is deflated, then open the lid, take it out, put it in a basket, drain the water and let it cool, then divide it into bags and store it in the refrigerator.