Organic Millet Nyonya Dumpling

**Taiwan Red Quinoa (Djulis)**
Native to Taiwan, Djulis is a traditional crop cultivated by indigenous communities for over a century. It earns its popular name, "Red Quinoa," from the vibrant, fiery red hue the entire plant takes on as it matures. Despite this name, the plant actually displays a stunning spectrum of earthly colors throughout its growth cycle, radiating beautifully under the sun.
As a staple indigenous grain, Red Quinoa is traditionally cooked alongside rice or taro. Naturally rich in amylase enzymes, it also serves as a vital fermentation starter in the brewing of traditional millet wine. While quinoa has recently become a global wellness trend, Taiwan Red Quinoa has quietly been nourishing indigenous communities for generations.
Rich in complex carbohydrates, plant protein, dietary fiber, and abundant essential minerals such as calcium, phosphorus, iron, sodium, and potassium, its exceptional nutritional profile has earned it the beautiful title of "the Ruby of the Culinary World."
### **[ Recipe: Ruby Red Quinoa Rice ]**
 * **Recommended Ratio:** Red Quinoa to White Rice = 1 : 3
**Instructions:**
 1. Wash the red quinoa and white rice together until the water runs clear and no foam remains. *(Note: It is perfectly normal for a naturally reddish foam to appear while washing the quinoa; rinsing it 2 to 3 times will clean it completely.)*
 2. Let the mixture sit for a brief moment to allow the red quinoa to sink naturally, then gently drain the water.
 3. Place the red quinoa and rice into your rice cooker, adding 1.2 times the usual amount of water you would use for cooking white rice.
 4. Once cooked, gently fluff with a rice paddle to release the steam, and it is ready to serve.

Weight: 250g

Best before : 12 Mar 2027

Product of Taiwan