Alkaline dumpling

Trying to make a plan to make alkaline dumpling today. But guess the earliest i can make it should be tomorrow since i will have to presoak the rice overnight.

NEvertheless, just keep in mind with the recipe first:

* 1 Kg Glutinous Rice can make 30 dumpling

* 3 Tbsp Alkaline Water (Lye Water/Air Abu)

* 8 Tbsp Cooking Oil

* 600 g Anko-Tsubuan Paste

* 60 Bamboos leaves-Soak Overnight

* 1 Tbsp Sugar

* 1/2 Tbsp Alkaline Water (Lye Water/Air Abu)

1. Rinse the sweet rice a couple of times until the water runs clear rather than cloudy. Next, transfer the rice to a large bowl with enough water so that the water line is 1 inch above the rice. Stir in 3 tablespoons of lye water. Once the lye water hits the fresh water, both the rice and water will turn a light yellow color––that’s normal. Soak the rice, covered, for overnight.

2. Soak Bamboo leaves overnight.

The day Making:

1. Clean Bamboo Leaves, drain Glutinous rice from Alkaline water, ***I USE WATER PAIP FAST RUN THROUGH THE RICE ON THE DRAINER ****this to avoid over alkaline taste in the rice.

2. Add oil into the Glutinous Rice, mix will combined and set aside for 25mins.

3. GET start to wrapping the dumpling. Two spoons full rice

Pressure Cooker:

1. Get ready Pressure Cooker with half pot water and bring it to boil. Then add in 1Tbsp sugar and 1/2Tbsp of Alkaline Water.

2. Add in dumpling 15 in the pot. Add more hot water to assure covering the dumpling. Close lid and turn valve to seal.

3. Set soup mode KPT 45mins, then cancel auto warm. Let it wait 25min and then slowly manual release pressure.