Lye Water Rice Dumpling (aka. Alkaline Rice Dumpling) Recipe (鹼水糭) with Papa Fung

In celebration of Dragon Boat Festival, here’s the dessert version of a zongzi, the lye water rice dumpling. It's a rice dumpling (aka zong) with red bean paste filling, usually served with syrup. Since we’re Canadian, we used dark maple syrup (Dim sum restaurants use corn syrup).

Timestamps:
0:00 Intro
0:17 Part 1: Overnight Prep
0:47 Part 2: Day of Prep
1:41 Part 3: Assembly
2:58 Finale

DIY Red Bean Paste (in Crystal Cookies video): https://www.youtube.com/watch?v=AkCTy3JdkTA
Easy Wrapping Method (in Zongzi video): https://www.youtube.com/watch?v=D6WeYAZkHrs

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LYE WATER RICE DUMPLING RECIPE
This recipe makes around 30-35 rice dumplings.
[ INGREDIENTS ]
1 Pack Bamboo Leaves
3kg Sweet Rice
4tbsp Oil
4tbsp Lye Water
1.5kg Red Bean Paste (watch my Crystal Cookie video for DIY Red Bean Paste)
1 Roll Twine

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[ DIRECTIONS ]
INGREDIENT PREP
1. Overnight Prep: Soak bamboo leaves, and sweet rice.
2. Clean each leaf by giving it a scrub, boil it for 2mins, and set aside.
3. Strain rice until dry, add in lye water and oil, and mix. Then set aside.
4. Sprinkle some flour on the work area, so bean paste will be less sticky (optional). Roll out red bean paste, divide it into even pieces then roll it to form small logs. Set aside.

ASSEMBLY
1. Make sure the side of the leaf with the spine is facing outwards (Note: be gentle with the leaves to prevent ripping)
2. Get 2 pieces of leaves, criss cross them and fold it in to form a cup. Place 2 spoonfuls of the sweet rice mixture, followed by a log of red bean, then top it off with another 2 spoonfuls of rice. Slide a leaf on to each side. Fold the leaves towards the middle to cover the ingredients, then fold the top and bottom pieces of leaves towards the middle to seal the rice dumpling. Give it a little shake, you should hear the rice moving, since you don’t want it to be too tight. Grab some twine to tie it up. (Check out my Zongzi video for an easier method to wrap)
3. In a pot of water, drop in as much rice dumplings as you can, make sure the water covers all the rice dumplings.
4. Bring the water to a boil and boil rice dumplings for 2.5hrs. Turn off the heat and let it simmer in water for another 30mins. (Tip: Make sure to check on water levels while boiling. Add hot water when water drops below the rice dumplings)
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鹼水糭食譜
這食譜份量可以做三十至三十五隻。
[ 食材 ]
一包糭葉
3kg 圓糯米
4tbsp 油
4tbsp 鹼水
1.5kg 紅豆蓉 (可參考水晶餅的紅豆蓉制作。)
綿繩

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[ 制作 ]
預備材料
1. 隔夜需要浸泡糉葉和米。
2. 糭葉要逐塊洗擦乾淨然後用水烚二分鐘瀝乾，備用
3. 糯米洗乾淨瀝乾，加鹼水，油拌勻，備用。
4. 紅豆蓉搓成长条型，其中灑些粉防黏手。備用。

组合:
1. 將糭葉中間凸出的骨口向外面，平滑的向內。
2. 傳統包法:將二塊葉交义重叠，中間摺成漏斗狀，漏斗尖端置於手掌之中以固定位置，倒入二大匙米，加紅豆蓉再加二大匙米即成，其間左右兩邊各加一塊葉以增加空間，之後將左右两邊的葉摺入，再将上端的葉向下摺，下端的葉向上摺，之後拿着稯子轻摇，感觉到米是鬆的，便可以用繩札好。
3. 將糭放深鍋中烚，水要蓋過面。
4. 水滾後計二小時三十分鐘，其間檢查要否加水，要加熱水，完成後再焗三十分鐘，香濃美味的糭子出鍋了。

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Music/Sound Credits:
Cloud (Prod. by Lukrembo)
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ

Видео Lye Water Rice Dumpling (aka. Alkaline Rice Dumpling) Recipe (鹼水糭) with Papa Fung канала Papa Fung's Kitchen