Sweet Sticky Rice Dumplings with Red Bean Paste Filling
Ingredients: glutinous rice, dried red beans, bamboo leaves, vegetable oil, red bean paste · 240 min cook time · 200kcal · ₩15,000
Ingredients
500g glutinous rice, 0.25cup dried red beans, 16pieces bamboo leaves, 2tbsp vegetable oil, 320g red bean paste, 1roll kitchen twine
Instructions
1. Soak 500 grams of glutinous rice and a quarter cup of dried red beans overnight. Ensure the glutinous rice is fully soaked to cook properly.
2. Prepare 16 bamboo leaves by soaking them overnight. It's okay to bend them and use something heavy to press them down under the water.
3. The next day, combine the soaked glutinous rice and red beans. Rinse them under running water for a couple of minutes, then drain and shake off excess water.
4. Drizzle two tablespoons of vegetable oil into the rice and bean mixture, mixing well to prevent the rice from sticking to the leaves. Set aside.
5. Divide the red bean paste into 16 even pieces, about 20 grams each, and roll each one into a ball. Set the filling aside.
6. Remove the bamboo leaves from the water and wipe off the moisture with paper towels. Cover them with a clean damp towel to prevent them from drying out.
7. To wrap the zongzi, take one bamboo leaf with the rough side facing down and the smooth side facing up. Fold it from the center into an ice cream cone shape.
8. Twist the inner leaf to make the cone smaller and tighter. Add a tiny bit of rice first and use a chopstick to push it to fill the pointy corner.
9. Continue to add a couple of tablespoons of glutinous rice, place one red bean paste filling in the middle, then fill up the rest of the space with more glutinous rice. Use a spoon to pack it tight.
10. Hold the shape with your left hand, bring the upper leaves down with your right hand, fold two sides, pinch the tip, and wrap it along the surface. Tie it with kitchen twine, making a few circles to secure the zongzi.
11. Once all zongzi are wrapped, tie them into a big bundle for easier transfer.
12. Bring a big pot of water to a boil. Drop the zongzi into the boiling water. Press them down with a plate to ensure the water covers all the zongzi.
13. Turn the heat to low and let it simmer for two hours.
14. Once cooked, take the zongzi out and let them cool slightly before opening and serving.
Source: Watch the original video