The whole process of making gray water rice balls is as follows:
Main ingredients: 1000g glutinous rice, 1kg of water, 150 g of vegetable ashes, 200 g of red paste beans (optional).
1. Add 150 g of vegetable ash to 1 kg of water, boil, then put on low heat and simmer for 2 hours, let cool and clarify overnight. The next day, filter the clarified plant ash water with multi-layer gauze/coffee filter paper to obtain brown plant ash water. If there are many impurities in the filtration, it is recommended to filter it several times.
2. Wash 1 kg of round glutinous rice, add the same amount of plant ash water and soak for 6-8 hours, remove and drain to make rice balls. After soaking, the glutinous rice will be dyed with a light rice**.
3. Place the glutinous rice in the middle of 2-3 leaves, enrWrap both sides, then wrap the head and tail and tie them with rice ball rope.
4. Put the tied rice balls into the pressure cooker and add water to cover them. Cook over high heat until steaming, then turn to medium-low heat and press for 4 hours. In a regular saucepan, bring to a boil over high heat then reduce to low and simmer for 6 to 7 hours. Don't skimp on cooking time. Boil the rice balls well so that they don't have a hard core that affects cooking. taste.
5. Scoop up the graywater rice balls and let them cool completely, then dip them in white sugar, honey, or brown sugar and eat them if refrigerated.