Bamboo Zongzi

1. Food materials display: round grained glutinous rice, purple glutinous rice, red dates, honey dates (you can also put your favorite red beans, honey beans, etc.) Here we should emphasize that the viscosity of purple glutinous rice is not as good as round grained glutinous rice. If you want to make purple rice Zongzi, you'd better mix it with round grained glutinous rice, and the proportion of purple glutinous rice should not be too high.

Wash purple glutinous rice and round glutinous rice separately and soak them in cold water for 12 hours. Soak until it reaches the shape shown in the picture, preferably crushed by hand. Purple glutinous rice is also soaked to this extent.

3. Process red dates and honey dates, remove the pits and cut them into small cubes together. If you like them, add more red dates, and if you don't like them, add less. You can also add some soaked red beans or the like, as long as you like.

4. Control the water content of the soaked glutinous rice and mix it evenly with red dates and honey jujube cubes. (Leave some glutinous rice and jujube mixed with purple glutinous rice. The viscosity of purple glutinous rice is not as good as that of white glutinous rice. The bamboo Zongzi made by mixing some white glutinous rice will be more soft and glutinous and will not spread).

5. This is a bamboo tube that I cooked in diluted salt water, with bamboo tube, gasket, and cork. The bamboo tube you bought cannot be used immediately. It needs to be boiled in light salt water, which is clean and less likely to crack, and can be reused.

6. First, place the gasket at the bottom of the bamboo tube.

7. Put in the mixed glutinous rice, press it with chopsticks and other tools while putting it, and compact the glutinous rice in the bamboo tube, so that the cooked Zongzi will not be loose or loose.

8. Fill to 80% full. Don't fill the rice too full. The rice will swell when cooking, and it is easy to push the plug out. Then you will harvest a pot of glutinous rice Congee instead of bamboo Zongzi.

9. Tighten the wooden stopper. Try to press it tightly to prevent the glutinous rice from swelling and the cork from bursting out during cooking.

10. Everything is done, a total of 5 white glutinous rice and 5 black glutinous rice were made. Put the prepared bamboo Zongzi into the boiling pot, and add no more water than bamboo Zongzi. Be sure not to surpass Zongzi, or Zongzi leaked out of the water will be difficult to cook.

11. After boiling on high heat, reduce the heat and simmer at least! At least! At least! It also needs to be cooked for two and a half hours. (It is also possible to use a pressure cooker to directly press for 40 minutes, but considering the high pressure of the pressure cooker and the concern that the glutinous rice may burst out of the cork, for safety reasons, the method of slow cooking over low heat was still used.)

Zerui's mother cooked for 3 hours, take out one and see how it goes.

13. First, open one to see the results. The Zongzi taken out of the bamboo tube is soaked in cold water for a few minutes, and then pushed out from the bottom of the bamboo tube with a bamboo stick. It is soft and glutinous! After pushing it out, wrapping it with a layer of white sugar makes it taste better~~

14. The rolled Zongzi is covered with white granulated sugar, which is sweet, soft and glutinous. I can't help but want to take a bite first!

15. Sit in rows and divide Zongzi!