Alkaline Rice Dumplings
Beyond savory rice dumplings, alkaline rice dumplings are also a beloved traditional treat for many families.
In this video, I'm sharing our family's favorite recipe, featuring both plain and red bean-filled versions. These golden rice dumplings are soft, chewy, and slightly translucent, with a delicate fragrance from the bamboo leaves. The flavor is mild and balanced, without an overpowering alkaline taste.
Some people prefer a stronger alkaline flavor and a darker golden color, but our family enjoys a gentler version. Rather than chasing a deep amber hue, we prefer to preserve the natural aroma of the sweet rice and the subtle fragrance of the bamboo leaves. After chilling, the texture becomes even chewier, making these rice dumplings a traditional homemade favorite.
Plain alkaline rice dumplings can be enjoyed with sugar, brown sugar syrup, or honey. The red bean-filled version offers an extra layer of sweetness and a smooth, creamy texture. Whether you prefer plain or red bean, each has its own unique charm.
I hope this video brings back fond memories and inspires you to make this traditional treat at home.
**This recipe is using the electric pressure cooker (Instant Pot) method**
Watch step by step recipe video below:
Ingredients (Makes 12 Plain & 12 Red Bean Rice Dumplings)
Glutinous Rice
500 g sweet rice (glutinous rice)
25 g food-grade lye water (alkaline water)
25 g cooking oil
Red Bean Filling (12 Dumplings)
180 g red bean paste (about 15 g per dumpling)
Other Ingredients
48 fresh bamboo leaves
A small amount of cooking oil (for brushing the leaves)
Tips
✔ Plain rice dumplings can be served with sugar, brown sugar syrup, or honey.
✔ Refrigeration enhances the chewy texture.
✔ Freezing the red bean filling beforehand makes wrapping easier.
Alternative Cooking Methods
Standard Pressure Cooker: Cover the dumplings with hot water. Place a heatproof plate or steaming rack on top to keep them fully submerged. Once pressure is reached, reduce to low heat and cook for 30 minutes. Allow the pressure to release naturally. Remove, drain, and refrigerate.
Traditional Stovetop Method: Keep the dumplings fully submerged in water. Bring to a boil, then reduce to low heat and maintain a steady boil, adding hot water as needed. Simmer for 2 to 3 hours, then let rest for 30 minutes with the heat off. Remove, drain, and refrigerate.
Prepare the Glutinous Rice
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1. Rinse the sweet rice and soak in water for about 4 hours. Drain well.
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2. Add 25 g lye water and mix thoroughly. Let the rice soak for 1 hour, stirring once halfway through to help the rice absorb the alkaline water evenly. |
 
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3. Before wrapping, mix in 25 g cooking oil. This helps give the rice a glossy appearance and a chewier texture. |
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Prepare the Red Bean Filling
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1. Divide the red bean paste into 12 portions, about 15 g each. Roll into balls and freeze for about 20 minutes. For each red bean dumpling, use:
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Wrap the Rice Dumplings
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1. For plain dumplings, use about 30 g glutinous rice per dumpling. This recipe makes approximately:
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Electric Pressure Cooker (Instant Pot) Method
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1. Place the dumplings in the pot and add enough cold water to completely submerge them. Because these rice dumplings are smaller and lighter, they tend to float. Place a heatproof plate or steaming rack on top to keep all dumplings fully submerged during cooking. ⚠️ If part of a dumpling is exposed above the water, the center may remain undercooked. Cook on:
Remove and drain. Refrigerate for 2 to 3 hours or overnight for a chewier texture. |
    
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