04/06/2026
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Naga Mutiara HealthyBlack
with Millet Dumpling
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Naga Mutiara HealthyBlack
健康黑小米粽子
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Black rice is not easy to produce compared to other rice, making it a luxurious food for the richest of the rich which included royalties during the olden days.
Now, it is so much healthier to have especially if we make dumplings with it during this festive Dragon Boat Festival. It tastes good, is chewy, gluten free and high in fiber. Suitable for individuals who are diabetic to enjoy!
Let’s make some with the ingredients below.
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與其他大米相比，黑米的生產並不容易，這使其成為過去富人（包括版稅）的奢侈食品。
現在，吃它更健康，尤其是在端午節期間用它包餃子。它味道好，耐嚼，不含麩質，纖維含量高。適合糖尿病患者享用！
讓我們用下面的原料做一些。
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份量：大约20粒
20 Dumplings
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INGREDIENTS:
(A)
300g Naga Mutiara HealthyBlack Rice
(add a pinch of salt to soak)
300g Millet
(add a pinch of salt to soak)
1 tsp Salt
2 tbsp Shallots oil
4 tbsp Fried Shallots
1/2 tbsp Seasoning powder
(B)
300g Pork Belly (small bites)
40g Dried Shrimps
(soaked with hot water)
15g Dried Oyster
(soaked with hot water)
500g Black Eye Bean
(Steamed and Crushed)
15g Dried Scallop
(soaked with hot water)
10 Salted Eggs
(yolk divide into half)
Salt to taste
pepper to taste
(C)
20 pcs Bamboo leaf Dumplings
(cooked until soft with some salt)
20 pcs of Zongzi twine/water grass (soak for 30 minutes)
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METHOD:
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To prepare the rice:
Soak black rice and millet for 1/2 hour. Wash and rinse rice with tap water. Combine ingredient (A) and set aside.
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To prepare the filling:
step 1
Marinade meat with five spice powder and salt
step 2
Crush and blend Black Eye beans into paste. Stir-fry with heat in a wok so that the paste is not too wet. Set aside.
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To wrap the Dumplings:
step 1
Place 2 bamboo leaves on top of each other and form into a hollow cone.
step 2
Add in 2 tbsp black rice and millet into the hollow cone bamboo leave and all a tbsp of the cooked fillings.
step 3
Add 1 tbsp of the rice mixture to cover all the ingredients inside the cone.
step 4
Hold the two sides of the code tightly, fold the bamboo leaves inwards, and seal the top of the cone. Hold the bamboo leaves close to the two sides of the cone, and fold the extra bamboo leaves to the sides. Tie the rice dumplings tightly with Zongzi twine/water grass and tie a knot.
step 5
Prepare a deep pot, fill it halfway with water, add 1 tbsp salt and bring to a boil, put the dumplings in and cover to cook for about 2 hours. When it is cooked, take it out and hang high so that the excess water can drip off.
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份量：約20粒
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原料：
（A）
300 克 Naga Mutiara 健康黑米
（加少許鹽浸泡）
300克小米
（加少許鹽浸泡）
1 茶匙 鹽
2 大匙 青蔥油
4 大匙 炸蔥
1/2 湯匙 調味粉
(二)
300公克五花肉（小口）
40克 蝦米
（用熱水浸泡）
15克 蠔幹
（用熱水浸泡）
500克黑眼豆
（蒸熟後搗碎）
幹貝 15 克
（用熱水浸泡）
10 顆鹹蛋
（蛋黃分成兩半）
加鹽調味
胡椒粉適量
（C）
20個竹葉粽子
（煮至軟，加少許鹽）
粽子線/水草20根（浸泡30分鐘）
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方法：
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準備米飯：
將黑米和小米浸泡1/2小時。用自來水清洗並沖洗米。將成分(A)混合並放在一邊。
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準備餡料：
步驟1
用五香粉和鹽醃製肉
第2步
將黑眼豆壓碎並攪拌成糊狀。炒鍋中小火翻炒，以免糊太濕。擱置。
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包粽子的方法：
步驟1
將兩片竹葉疊放在一起，形成一個空心圓錐體。
第2步
將2湯匙黑米和小米放入空心竹葉和所有1湯匙煮熟的餡料中。
步驟3
加入 1 湯匙米飯混合物以覆蓋圓錐體內的所有成分。
步驟4
捏緊碼兩側，將竹葉向內折，錐體頂部密封。將竹葉靠近圓錐體的兩側，將多餘的竹葉折到兩側。用粽子線/水草把粽子綁緊，打個結。
步驟5
準備一個深鍋，加水至一半，加1湯匙鹽煮沸，放入粽子，蓋上鍋蓋煮約2小時。煮熟後，取出並高高掛起，以便滴掉多餘的水。
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