Hi there<\/p>\n
Dragon boat festival is coming, and the quinessential delicacies during this festival is no other than Rice Dumplings. By now, you will have already seen many rice dumplings promotions. \ud83d\ude42<\/p>\n
<\/p>\n
But if you are into something special and would like to try your hands on making some, I have a simple guide here for you. \ud83d\ude42<\/p>\n
Every year my grandma or mum will make some of these rice dumplings, and this year we wanted to make something different, actually vegetarian rice dumplings to be exact.<\/p>\n
<\/a><\/p>\n Ingredients are pretty standard and are easy to source. \ud83d\ude09<\/p>\n <\/a><\/p>\n Ingredients<\/p>\n <\/p>\n <\/a><\/p>\n Diced up all the ingredients for easy wrapping.<\/p>\n <\/a><\/p>\n We have also boiled some Japanese red beans and also used packet Korean chestnut to make our vegetarian rice dumplings, just mix all the ingredients together.<\/p>\n <\/a><\/p>\n Preparations of the fillings<\/p>\n <\/a><\/p>\n Preparation of Bamboo leaves<\/p>\n <\/a><\/p>\n I used a very large pot to boil the dumplings, please take note remember to separate different pots if you plan to make both meat and vegetarian dumplings, in case the vegetarian dumplings will taste like the meaty ones.<\/p>\n <\/a><\/p>\n One good tip after boiling the rice dumplings is to hang it up so that excess moisture will be dripped down, this will enable the rice dumplings from becoming over mushy and also they can then be\u00a0stored in the fridge for longer period.<\/p>\n <\/a><\/p>\n My grandma has used pressure cooker to cook the rice dumplings too, but I personally prefer not using it, although it is much more convenient. The reason is that I find the rice became a little too mushy and I find it lost some bite to it.<\/p>\n So after the boiling part, you will be able to try out the fruit of your labor. \ud83d\ude42<\/p>\n <\/a><\/p>\n I like the vegetarian ones using Japanese red bean, Korean chestnut, and Thai Glutinous rice, hahaha…<\/p>\n <\/a><\/p>\n Most people use the raw chestnut when cooking rice dumpling, but I find raw chestnuts these days just does not taste as nice as it used to.<\/p>\n So I resort to using the packet ones instead. I tried both the Tianjin and Korean one, and Korean ones taste far better as it has this subtle sweetness to it. Perfect to make rice dumplings.<\/p>\n <\/a><\/p>\n Feel free to adjust the rice amount and fillings amount, that’s the beauty of making your own rice dumplings, you can adjust and make your own version. \ud83d\ude42<\/p>\n <\/a><\/p>\n Serve the rice dumplings with some Chinese tea and this can store in the fridge for up to one week to a max of 2 weeks, as it is free from preservatives.<\/p>\n You can either steam or heat it up in the microwave. If you do use the microwave instead, do remember to untie the rice dumplings, without unwrapping the leaves, place in the microwave and heat it up. I find this way the rice dumplings can retain more moisture and also the fillings will be heated up faster.<\/p>\n <\/a><\/p>\n QUICK & SIMPLE FESTIVE RECIPES – RICE DUMPLINGS RECIPES FOR DRAGON BOAT FESTIVAL<\/strong><\/p>\n Happy Dragon Boat Festival!<\/p>\n For latest news on restaurants, supermarkets, food fairs, or simply check out some of my simple recipe ideas & reviews, please visit us at singaporesupermarketrecipes.com or subscribe to our mailing list for more details.<\/p>\n Cheers,<\/p>\n Dawn<\/p>\n","protected":false},"excerpt":{"rendered":" Hi there Dragon boat festival is coming, and the quinessential delicacies during this festival is no other than Rice Dumplings. By now, you will have already seen many rice dumplings promotions. \ud83d\ude42 But if you are into something special and would like to try your hands on making some, I have a simple guide here … Continue reading HOW TO MAKE SIMPLE RICE DUMPLINGS FOR DRAGON BOAT FESTIVAL – VEGETARIAN OR MEATY ONES, YOU TAKE YOUR PICK<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[140,549,552],"tags":[3638,3636,3384,3635,3637],"_links":{"self":[{"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/posts\/8976"}],"collection":[{"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/comments?post=8976"}],"version-history":[{"count":8,"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/posts\/8976\/revisions"}],"predecessor-version":[{"id":9006,"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/posts\/8976\/revisions\/9006"}],"wp:attachment":[{"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/media?parent=8976"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/categories?post=8976"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/singaporesupermarketrecipes.com\/wp-json\/wp\/v2\/tags?post=8976"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
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