Exclusive Alkaline Water Glutinous Rice Dumplings

Prepare: glutinous rice, bamboo leaves, cotton string, edible alkali.

Rinse the glutinous rice several times and drain the water. (For zongzi wrapped with alkaline water, the glutinous rice does not need to be soaked. Add a little edible alkali and mix evenly (5 grams of edible alkali for 500 grams of glutinous rice), then finally add a few drops of oil and mix well.)

Take the bamboo leaves and fold them into a funnel shape.

Add an appropriate amount of the mixed glutinous rice and press it slightly firmer.

Wrap it tightly in the way you like.

Then wrap it a few more times with cotton rope and tie it tightly.

The zongzi that are all wrapped one by one.

Place the zongzi into the pressure cooker and add enough water to cover them.

Add 5 grams of edible alkali to the water, cover the lid, and start cooking.

First, bring to a boil over high heat, then after steaming, reduce to the lowest heat and cook for 1 hour (zongzi tastes better when simmered slowly on low heat). After releasing the steam, soak for half an hour, then take out the zongzi and drain the water.

Finished product image.

Finished product image.

Finished product photo (Alkaline water zongzi tastes better when cooled, and can be dipped in white sugar, brown sugar, or honey).

Finished product image.