Alkaline Water Zongzi First Release

Name: Alkaline Water Zongzi First Release
Yield: 4 servings
Cuisine: Snacks
Ingredients: 600 g glutinous rice; 6 g Edible alkali; 12 g Edible oil; 19 pieces Bamboo leaves (used for wrapping zongzi)

Glutinous rice treated with lye water turns amber and glassy after hours of boiling, yielding springy, subtly alkaline zongzi best dipped in sugar or honey.

0 minNewEasy Snacks Boil Sweet

Instructions

1
Ingredients: 600g glutinous rice, 6g edible alkaline, 12g oil, 19 bamboo leaves.
2
Soak the glutinous rice in advance.
3
Drain the water.
4
Add 6 grams of edible alkaline powder.
5
When glutinous rice comes into contact with alkali, it immediately turns light yellow.
6
Add cooking oil,
7
Mix evenly. Let it sit for more than half an hour to allow the glutinous rice to fully absorb the alkali powder.
8
Take a bamboo leaf, roll it one and a half times into a pointed cone shape, with the direction being arbitrary.
9
Fill in the mixed glutinous rice, pressing it firmly.
10
Cover the filling with the leaves above.
11
Fold to one side again, forming a triangular pyramid shape.
12
Tie a band from the top to the waist with thick cotton thread.
13
All wrapped up.
14
Cut off the petiole.
15
Put into the pot, cover the zongzi with water, bring to a boil over high heat, then simmer over low heat for 3 hours.
16
When the zongzi are fully cooked, turn off the heat.
17
Remove from the pot. Remove the bamboo leaves and eat with white sugar or honey.