A making method of colorful and multi-
flavor rice dumplings, zongzi, steamed stuffed buns, dumplings and pastries belongs to the technical field of food, and is characterized in that polished round-grained rice and glutinous rice are soaked in a soaking solution, and raw materials are added to
rice flour for making the rice dumplings and the pastries, flour for making the dumplings and rice for making the zongzi to change colors. The soaking liquid and raw materials for changing colors comprise but are not limited to jam, sugared sweet-scented
osmanthus, sugared sesame,
red bean paste and
mung bean paste prepared from honey, chocolate, matcha, stigma croci,
dendrobium officinale and the like as raw materials; comprise but not limited to fresh meat, ham, preserved meat, dried small shrimps, fresh
shrimp meat, fresh minced shrimps, fresh minced fillet, fresh crab spawn,
salted fish and the like, and a combination of celery, caraway,
shiitake mushrooms,
agaric, fresh
bamboo shoots, Chinese cabbages, radishes, carrots, edible mushrooms, salted vegetables, bean products and meat. The method has the beneficial effects that the method can meet the requirements of audiences on colors and tastes of sweet soup balls, rice dumplings, steamed stuffed buns, dumplings, Qingming Chongming balls, steamed
sponge cakes, Chongyang cakes and the like, and is also suitable for making eight-treasure rice pudding, eight-treasure porridge, moon cakes and the like.