Chinese Snack |


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Red bean peanut rose dumpling

Red bean peanut rose dumpling


“Zongzi season is in front of us. In the past years, we were always too lazy to make zongzi, because we always had to receive a lot of dumplings, but we couldn’t eat them.This year, before the Zongzi Festival arrived, the idea of wrapping zongzi was aroused, because a lot of rose sauce suddenly triggered the idea of rosy zongzi.The first thing that flashed into my mind was Babao Rose Dumpling. However, before I could think of all the Babao ingredients, I decided to give up. Because the total amount was too small, the allocation of the Babao ingredients was even less, which could be neglected.Instead, take one or two of them and make a red bean, peanut and rose dumpling.Remove all the ripe leaves and wrap them in small rose dumplings.Zongye is too small, Zongzi is much smaller than before, it’s totally super mini.Immediately after cooking, find out the smallest one and eat it, and then remember to look at the smallest one.So find out the smallest one left and weigh it. It’s only 12 grams!Isn’t that the one you just ate 10 grams at most?Eat four at a time!It’s the strongest in history, and the four are less than 60 grams. It sounds like it’s not as much as a dumpling in the street.


Main material

Material Quantity
Glutinous rice 200 grams
peanut 50 grams
Red bean 50 grams


Material Quantity
Rose sauce 100 grams


Flavor Sweet taste
Technology cook
time consuming one day
difficulty simple


step 1:

Ingredients: 200g glutinous rice, 50g peanuts, 50g red beans and 100g rose sauce.

step 1

step 2:

Wash red beans and glutinous rice separately, soak them in water until they swell.

step 2

step 3:

Peel peanuts and soak them in water until they swell.

step 3

step 4:

Soak red beans and peanuts in a pressure cooker and steam them in a drawer for 10-15 minutes.

step 4

step 5:

Steam peanuts and red beans until soft but not rotten. Remove.

step 5

step 6:

Pour it into the screen to control the moisture content.

step 6

step 7:

Glutinous rice is also poured into the screen to control water.

step 7

step 8:

Put all the ingredients in a big bowl.

step 8

step 9:

Mix well and set aside.

step 9

step 10:

Rinse the leaves and dry them.

step 10

step 11:

Roll the leaves of Zongye in a circle and half into a hollow cone.

step 11

step 12:

Fill in stuffing and compact.

step 12

step 13:

Then cover the stuffing with the leaves down, and fold them into a triangular cone on one side.

step 13

step 14:

Tie a rope from top to waist and tie it tightly.

step 14

step 15:

Cut off the growing petioles.

step 15

step 16:

The largest and smallest zongzi.

step 16

step 17:

Put it into a pot, boil over high heat, turn to medium heat, and cook for 1-2 hours.

step 17

step 18:

Cook dumplings thoroughly and soften, then extinguish them.

step 18

step 19:

Fish out the water and cool it.

step 19

step 20:

Small dumplings are the same length as toothpicks.

step 20

step 21:

Remove the leaves of Zongye.

step 21

step 22:

Serve with rose syrup.

step 22


Too many rose petals will affect the taste of zongzi, which can be reduced in this amount, but it is not recommended to increase.The cooking time should be increased or decreased according to the size of zongzi.When eating, dip in sugar/brown sugar/honey according to your taste.