Rice Dumplings

Rice Dumplings

　　Rice dumplings, a rice-based dish. Features: white as jade, fluffy and soft, sweet and delicious. Cooking method: steamed.

　　Wash 1.75 kg of regular rice and 750 g of glutinous rice separately, soak each for 24 hours (12 hours in summer), grind the regular rice into extremely fine rice flour, cook the glutinous rice and mix it with the rice flour, then add 25 g of grass ash alkali and knead evenly to form the wrapper dough. QQj

　　Make the filling with rock sugar, roasted sesame seeds (finely ground), melon slices, peanuts, and walnut kernels (all chopped into small pieces), mixed with osmanthus or rose petals and white sugar. Wrap the sweet filling in the rice flour dough to make dumpling dough balls weighing 50 g each, steam them in a steamer basket until cooked. QQj

　　Tips: Adjust the amount of roasted flour in the sweet filling as needed; pay attention to the heat during steaming to prevent the dumplings from cracking. This dish can also be made with savory fillings.