Miao Family Three-Color Rice

Name: Miao Family Three-Color Rice
Prep time: 10 h 5 min
Cook time: 1 h 30 min
Total time: 11 h 35 min
Cuisine: Chinese
Ingredients: 1500 g Shanlan glutinous rice (rinsed, drained, divided into 3 equal portions for separate dyeing and soaking); 500 g Mulberry leaves (soaked and boiled in water for 1.5 hours to extract black dye water); 500 g Red and blue vine leaves (soaked and boiled in water for 1.5 hours to extract red dye water); 1500 g Yellow ginger (crushed, juice squeezed out, mixed with 500 g warm water to extract yellow dye); 1 can Coconut milk (divided into 3 equal portions, mixed into the steamed three-color rice while hot); White sugar (added to rice as desired), to taste; Small palm leaves (laid flat on a plate for wrapping rice balls), several slices

Glutinous rice in three natural colors—yellow, black, and red—with a sweet, herbal aroma, smooth sweet flavor, and an attractive, well-shaped appearance.

11h 35m

Easy

0 favorites

Ingredients

Shanlan glutinous rice (rinsed, drained, divided into 3 equal portions for separate dyeing and soaking) 1500 g

Mulberry leaves (soaked and boiled in water for 1.5 hours to extract black dye water) 500 g

Red and blue vine leaves (soaked and boiled in water for 1.5 hours to extract red dye water) 500 g

Yellow ginger (crushed, juice squeezed out, mixed with 500 g warm water to extract yellow dye) 1500 g

Coconut milk (divided into 3 equal portions, mixed into the steamed three-color rice while hot) 1 can

White sugar (added to rice as desired) to taste

Small palm leaves (laid flat on a plate for wrapping rice balls) several slices

Instructions

Prepare Dye Water

Soak mulberry leaves and red and blue vine leaves in water separately and boil for 1.5 hours each. When the water turns black and red respectively, remove the leaf residue and set the colored water aside. Crush the yellow ginger, squeeze out the juice, mix with 500 g of warm water to extract yellow dye.

Soak and Dye

Rinse the Shanlan glutinous rice clean and drain the water. Divide it into 3 equal portions, and soak each portion in one of the three different colored dye solutions for 8 hours until fully dyed. Remove the rice and drain excess water.

Steam and Season

Steam the three portions of colored Shanlan glutinous rice separately in a bamboo steamer over boiling water (do not add extra water to the rice) for about 1.5 hours until cooked. Remove from heat while hot, divide the coconut milk into 3 equal portions, and mix thoroughly into each portion of the three colored rice.

Wrap and Shape

Lay 1 small palm leaf flat on a plate. Take 50 g of each of the three colored rice, and shape them into a pyramid (triangular) form with the three colors on separate sides. Add an appropriate amount of white sugar to the rice, then roll up the palm leaf along its natural grain to wrap the three-color rice into a ball.