Big yellow rice and red jujube Zongzi
2025-01-31 02:59:36 697
The Loong Boat Festival is coming. When I went to the market to buy vegetables, I saw that there were Zongye and Malan grass for sale, and I had to start making Zongzi again. Most of Zongzi are made of glutinous rice. This time I used big yellow rice instead of glutinous rice. Big yellow rice has slightly larger particles than small yellow rice, and its color is light yellow. Like glutinous rice, it has a very sticky texture. The stuffing uses red beans, mung beans and red dates. The wrapped Zongzi tastes sticky after being cooked. The yellow big yellow rice is embedded with green mung beans, red beans and red dates, which is very delicious.
Details of ingredients
Technique
Steps to make Big yellow rice and red jujube Zongzi
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1. First, we need to prepare all the ingredients needed to make this [big yellow rice and red jujube Zongzi]: first, wash the big yellow rice, red beans and mung beans, and then soak them in water for one night. The next day, rinse the soaked yellow rice, red beans, and mung beans again and control the moisture. Wash the red dates and set them aside. Then put the big yellow rice, red beans and mung beans into a basin and mix them well. Because the red dates are a little big, you don't need to mix them into rice. You can add them when you wrap Zongzi.![]()
2. Put the zongzi leaves and Malancao into a pot and add an appropriate amount of water. Bring to a boil over high heat, soak them thoroughly and wash them clean. This way, the zongzi leaves will become very soft and easier to use when wrapped.![]()
3. Before wrapping Zongzi, use scissors to trim both ends of the leaves, and then pick up a piece of zongzi leaves and fold it into a funnel from the middle.![]()
4. First, put in one red date, then add a spoon to mix the filling, then add two red dates, and finally fill with rice. Press the filling tightly inside.![]()
5. Fold the leaves on the top down to both sides, wrap the funnel at the bottom, and make a triangular Zongzi.![]()
6. Then take a piece of Malan grass and tie it tightly, put the wrapped Zongzi into the pot, add water soaked in Zongzi, cover it and boil it with high heat, and then boil it with low heat for about 2 hours before taking it out. After cooling, dip it in white sugar and eat it. The taste is particularly soft, sticky, and fragrant.
