Bean paste, palm leaf, Ruo skin, glutinous rice
1. (prepare the skin of Indocalamus and palm rope): Boil the skin of Indocalamus in boiling water for one minute, cool it in cold water, wipe it clean, and cut off the hard leaves.
2. Use a knife to divide the palm leaves into twigs along the branch opening of the palm leaves, and tear off the hard stem in the middle of the twigs and leaves.
3. A 2 cm wide twig and leaf is divided into two parts, butting the tip of the twig and leaf.
4. Make a dead knot like a knot and tighten it into a two foot long brown leaf rope.
5. Spread out all the palm rope and put it in the sun for 3 or 4 hours, then it will shrink into a soft brown rope, which can stretch and bind the palm freely.
6. (making rice dumplings): take sweet bean paste stuffing as an example. For the convenience of making rice dumplings, the bean paste stuffing can be cut into pieces first. Pick two leaves of Indocalamus, one large and one small, with smooth leaves facing upward and leaflets stacked on the big leaves.
7. Funnel the two leaves and put a layer of glutinous rice in the middle.
8. Put in a piece of bean paste and then spread a layer of glutinous rice (the top layer of glutinous rice can’t penetrate into the bean paste, otherwise it won’t be cooked), and don’t squeeze the dumplings too hard.
9. Fold the indolea leaf at the other end of the funnel and turn it over. Hold the indolea leaf tightly by hand.
10. Turn over the last extra leaf of Indocalamus to wrap the corner of rice dumpling, and finally wrap it tightly with brown rope. Put the wrapped rice dumplings into the pressure cooker and inject water (just immerse the rice dumplings in the water, never let them float on the water) for about 40 minutes (if the time is too long, the fragrance will run away)