Crystal Clear-purple Sweet Potato Crystal Dumplings
by sunxiaonan21
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Peel and steam the purple sweet potato.
2. Press it into purple potato puree while it is hot, add condensed milk and glutinous rice flour and mix well. The amount added is just a reference. If you like sweetness, add more. My sweetness is not high. The amount of glutinous rice flour depends on the purple potato puree. The degree of operation is not too sticky.
3. Drain the green sago with water, it must be divided quickly, and the best you can install the sago can be drained at the time, there are small pores, otherwise the sago will be broken when touched.
4. Make the mashed purple potato the size you like. It depends on the size of the zongzi you pack. Don't worry, do you want it to be faint purple or to show it directly? I like to show it, and make it bigger.
5. Soak the zong leaves and wash them. Dried zong leaves should be soaked in advance.
6. Prepare two zong leaves with the smooth side facing up, and use scissors to remove the tips from the roots of the leaves.
7. Roll into a cylindrical, cone shape.
8. Add a small amount of sago and compact it.
9. Add purple potato mash.
10. Then put the sago cover on.
11. Cover the upper zongzi leaves downward, cover the two sides tightly with your hands to form a triangle, and fold the excess part over.
12. Use hemp rope, or cotton rope or rope to tie it up.
13. Put on the steamer and steam for 40 minutes after the water is boiled.
