Crystal Dumplings
1.
Tapioca flour, pure horseshoe flour, orange flour, (dosage 3: 1: 1)
2.
Wash the zong leaves and put them in a pot and cook for 15 minutes
3.
After pressing the red beans in a pressure cooker, put them in a wok and stir-fry them with sugar
4.
Fried red bean paste
5.
Mix all the flours with a suitable amount of water to make a paste, and use chopsticks to hold it in a flowing state
6.
In a separate pot, boil the sugar with an appropriate amount of water. I put the amount of water casually
7.
After the sugar water is boiled, quickly pour the batter, and keep stirring while pouring
8.
In order to take a photo, it has been layered without stirring for a few seconds, and the lower layer is agglomerated.
9.
Stir vigorously and keep stirring until it is finished without particles, it looks like a sticky wet cake
10.
Use two zong leaves to form a triangle
11.
Put a layer of raw wet cake (because it is too sticky to make people crazy) and then put a layer of red bean paste
12.
Finally put another layer of wet cake
13.
After wrapping the zongzi, put it in a pot and steam it
14.
Steam on high heat for 20 minutes
15.
It's steamed, and it's trembling all the time on the plate
16.
I don’t think it’s transparent enough, so next time I improve it a little
17.
It's really delicious. I tried it after refrigerating, but it didn’t taste good, but it’s best if it’s hot
