Easiest Way to Make Award-winning Sprouted Sweet brown rice Zongzi 100% whole grain 全谷物粽子
Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, Steps to Make Homemade Sprouted Sweet brown rice Zongzi 100% whole grain 全谷物粽子. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Sprouted Sweet brown rice Zongzi 100% whole grain 全谷物粽子, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sprouted Sweet brown rice Zongzi 100% whole grain 全谷物粽子 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Sprouted Sweet brown rice Zongzi 100% whole grain 全谷物粽子 is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Sprouted Sweet brown rice Zongzi 100% whole grain 全谷物粽子 estimated approx 2.5 hours.
To begin with this particular recipe, we must prepare a few components. You can cook Sprouted Sweet brown rice Zongzi 100% whole grain 全谷物粽子 using 4 ingredients and 4 steps. Here is how you cook that.
Zongzi is typically made with refined white sweet rice and are not very easy to digest. I replace refined white rice with sprouted short grain brown rice and short grain sweet brown rice at 1:1 in ratio. My stuffing is also very simple, a big jujube and 1/4 medjoor date place in the middle.
It tastes just as good as classical Zongzi and with more nutritional value.
Ingredients and spices that need to be Get to make Sprouted Sweet brown rice Zongzi 100% whole grain 全谷物粽子:
- 1 cup short grain brown rice
- 1 cup short grain sweet brown rice
- 8 jujubes
- 2 medjoor dates
Steps to make Sprouted Sweet brown rice Zongzi 100% whole grain 全谷物粽子
- Soak mixed brown rice in water for at least 3 days. Change water twice daily.
- Soak 16 bamboo leaves in cold water overnight or 8 hours.
- Rinse and drain off water. Make one Zongzi using 2 leaves and place some rice in first, then a jujube and 1/4 medjoor date, then cover with a layer of rice. Wrap it into a 4 corner shape. Tie it with cotton twines.
- Cook them in cold water with a heavy weight on top to prevent floating. Simmer for at least 2 hours. Serve hot or room temperature.
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