How to make rhubarb, rice and three-color quinoa rice dumplings - Chinese cuisine

1
Ingredients: Rhubarb rice, three-color quinoa.
2
Zong leaves (soaked and washed).
3
Unpack the rhubarb rice and tri-color quinoa and put them into a large basin.
4
Soak in water for 1 to 2 hours.
5
Then wash the soaked rhubarb rice and three-color quinoa.
6
Next, take the rice dumpling leaves and tear off the curled parts on both sides to use as rice dumpling ropes. Use scissors to cut off the damaged parts, roll them into a funnel shape, and add rhubarb, rice and three-color quinoa.
7
Wrap it according to your own method and tie it with brown rope.
8
Then, place it in the pressure cooker.
9
Add some water to cover the rice dumplings.
10
Close the lid, put on the steam for about 10 minutes, turn off the heat, simmer until there is no steam, then open the lid and check if the water has covered the rice dumplings. If there is not enough water, add some water, cover the lid and cook again. Repeat this two more times and you're done.
11
Finally, open the lid and take it out.
12
Peel off the rice dumpling leaves and it’s ready to eat. (Add sugar by yourself)