Can't make zongzi? Let's make simple zongzi - glutinous rice with zongxiang

The Dragon Boat Festival is coming, this zongzi mixed bean glutinous rice is my ideal choice, it is different from the traditional zongzi, it needs to be carefully bundled one by one, although the same glutinous rice is the main material, but it is more convenient and more suitable for the fast-paced life of modern people. Eating glutinous rice while hot is soft and elastic, and eating it cold adds a Q-elastic taste, and the sweetness of mung beans and red dates and raisins are intertwined, bringing more taste changes to the cold cake. All the ingredients are skillfully mixed together and slowly steamed over low heat, and there is anticipation and longing for the food while waiting. I like to cut it into small pieces and dip it in a little sugar, it's sweet and pleasant. 40g of red adzuki beans, 40g of glutinous corn ballast, 80g of red dates, 80g of raisins, 16 leaves of rice dumplings

Ingredients

Glutinousrice 500 g

Bloodglutinousrice 80 g

Redadzukibean 40 g

Waxycornballast 40 g

Reddatemeat 80 g

raisins 80 g

Zongye ~16 pieces

Cooking Instructions

One pound of white glutinous rice, 80g of blood glutinous rice, 40g of red adzuki beans, and 40g of glutinous corn ballast were put in the refrigerator for refrigeration and soak two days in advance, and the water was changed twice halfway.
Drain the soaked rice and beans, then add 80g of raisins and 80g of red dates and mix well.
Prepare a bamboo steamer, put the cotton thread in a cross shape, and you can directly use a six-inch cake mold or a large soup bowl without a steamer.
Remove the stalk of the dumpling leaves and spread them on the steamer.
Pour in the ingredients and press tightly.
Then fold the extra dumpling leaves back and seal them, and tie them with cotton thread.
Put it in a steamer and steam it on high heat for about 1.5 hours. During steaming, pay attention to the change of water level, and add water in time to prevent steaming and drying when there is less water.
After steaming, let it cool thoroughly before tearing it open and cutting into pieces.
Cut into small pieces, which can be eaten as is, or dipped in condensed milk or sugar.