Rhubarb rice dumplings (cone rice dumplings video)

The difference between the north and the south of the dishes is often sweet in the south and salty in the north, and the way to eat zongzi is just the opposite, which is sweet in the north and salty in the south. My favorite of the traditional northern zongzi is the rhubarb rice zongzi, which is mostly glutinous rice sold outside, so I have to wrap it myself. There are many ways to wrap zongzi, and today this yellow rice zongzi is wrapped in a cone.

Ingredients

Yellowrice 2 catties

reddates appropriateamount

Zongye appropriateamount

MaLian appropriateamount

Cooking Instructions

Soak the rhubarb rice three days in advance, and change the water twice a day. Soak the zongzi leaves and horse lotus for a day.
Take a piece of a wide dumpling leaf and cut off the hard stem of the head of the dumpling leaf.
Roll twice in the center in the shape of a thin funnel, the tail of the leaf is on the outside, and the sharp corners should be standard for not leaking rice.
Put glutinous rice and red dates in it, and press the rice slightly tight.
Fold the leaves on both sides of the top first, then fold off the top leaves, and pinch them tightly along the shape of the zongzi.
Tightly tie the knot with marlene at the folded place.
Wrapped cone dumplings.
Put the wrapped zongzi in the electric pressure cooker, add water to cover the zongzi, put the gear of the electric pressure cooker on the gear of the hoof beans, and simmer for another hour after the pressure cooker stops.
Remove from the pan and serve.

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