Lye Water Rice Dumpling with Homemade Red Bean Paste 2 Styles of Wrapping 豆沙鹼水糭 詳盡示範五角糉及四角糭包法 附中英文食譜

Описание: Lye Water Rice Dumpling (Zongzi) with Red Bean Paste
豆沙鹼水糭

Make about 12 rice dumpling (Zongzi)

Red bean paste:
Red bean 300g
Water 600g
Brown sugar 100g
Chinese maltose 30g
Wheat starch 20g
Pinch of salt
Oil 20g

Sweet rice 600g
Lye water 20g
Oil 20g
Leaves for wrapping dumpling 50 pieces

Wash and soak red beans in water for 2 hours. Drain well. Cook red beans with water for 30 mins until tender. Add sugar, oil & maltose. Stir well. Pour red beans into blender and blend into paste. Pour red paste into a small pot. Cook red bean at low heat to dry up moisture and continue to stir to prevent it from burning. Add wheat starch and mix well. Divide red bean paste into portions of 40g each. Roll each portion into an oval ball.
Wash and soak leaves in water for 3 hours. Pour boiling water onto leaves to rinse. Separate leaves. Soak for 10 minutes. Discard water. Pour boiling water onto leaves again and rinse leaves to clean them. Discard water. Wipe leaves dry. Cut the fat end of leaves.
Soak rice in water for 2 hours. Drain well.
Mix rice with lye water. Soak for 1 hour.
Add oil to rice and mix well.
Roll each red bean paste with cornstarch.
Use 4 pieces of leaves to wrap a dumpling with 5 corners. Use 3 pieces of leaves to wrap a dumpling with 4 cornered. Refer to video for instructions on how to wrap a dumpling.
Pour enough water to cover all rice dumplings into a pressure pot. Pressure cook for 30mins. Naturally release pressure for 10mins. Carefully release pressure and open lid. Scoop rice dumplings out.
Rice dumpling is best to be eaten at least a few hours after it’s cooked. Texture is more firm as liquid inside is dried up a bit. Steam to reheat before serving. Store extras in fridge.

大約做12個粽子

豆沙：
紅豆 300g
水 600g
黃糖 100g
麥芽糖 30g
澄麵20g
油 20g

糯米 600g
鹼水 20g
油 20g
糭葉50片

紅豆洗淨，浸泡水2小時，瀝乾水份。紅豆加水煮30分鐘直到變淋，加入糖、油和麥芽糖。攪拌均勻。將紅豆倒入攪拌機中，攪拌成糊狀。將豆沙糊倒入一個小鍋中，用小火煮紅豆以吸乾水分，並繼續攪拌以防止其燒焦，加入澄麵，攪拌均勻。將紅豆沙分成每份40克。每一份滾成一個橢圓形的球。
將糭葉洗淨，浸水3小時，淋沸水在葉子上沖洗乾淨，分開葉子。浸泡10分鐘。倒掉水。再次將沸水倒在葉子上並沖洗葉子以清潔它們，倒掉水。將葉子抹乾。剪平葉子濶的那一邊。
糯米浸水2小時，瀝乾水。
鹼水倒入糯米中，攪拌均勻，靜止1小時。
油加入糯米中，攪拌均勻。
每個紅豆沙均勻沾上粟粉。
用 4 片葉子包裹一個5 角糭。的用 3 片葉子包裹一個4 角糭。有關如何包餃子的說明，請參閱視頻。
放糭子入壓力鍋中，倒入足夠的水覆蓋所有的粽子，高壓煮30分鐘。自然釋放壓力10分鐘。小心釋放壓力並打開蓋子。盛出糭子。
糉子最好在煮熟後至少幾個小時後吃，米會乾身及有彈力些。上桌前蒸加熱。剩下的存在雪櫃中。

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