Honey Cherry Crystal Rice Dumpling

Name: Honey Cherry Crystal Rice Dumpling
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Cherry; Some Sago; Some White sugar; Some Salad oil; Some Candied cherries

by Junliang mom

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

Compared with traditional zongzi, crystal zongzi is like a more charming and lovely lace doll!
Small, cute, crystal clear, more attractive to our eyes.
I've been thinking about trying since last year, and I didn't put it into action until this year. Although not perfect, it is more than enough to please children!
Candied cherries used for inset without adding color.
It was expected that the crystal-clear outer skin would set off the red cherries. Unexpectedly, things backfired. After the cherries were boiled, the color turned into yellow, which was far from red.
The honey-stained cherries made by yourself are healthier and more sweet! "

Ingredients

Some Cherry
Some Sago
Some White Sugar

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Some Salad Oil
Some Candied Cherries

Honey Cherry Crystal Rice Dumpling

1. Wash the cherries, soak and rinse with light salt water.

2. Remove the cherry pedicles and add one-third or one-fourth of the white sugar.

3. Simmer slowly over low heat.

4. Slowly boil until the cherries shrink and the syrup is sticky.

5. Before wrapping, add a little water to the sago, no need to soak in advance, less water, and just moist.

6. Adding a spoonful of salad oil can make the zongzi more crystal clear without sticking to the zong leaves.

7. Add an appropriate amount of white sugar.

8. The zong leaves are bent counterclockwise into a funnel shape.

9. Add sago and cherries.

10. Add sago, fill up, and compact with the back of a spoon.

11. The zong leaves on both sides bend toward the middle.

12. Fold the long zongle over, and the little tail folds over one side.

13. Tie up the rope.

14. Boil the water in the pot, add the rice dumplings, simmer for 30 minutes on medium heat, and simmer for 10-15 minutes.

15. Remove the rice dumplings and immediately throw them into cold water.

Tips:
1. The sago does not need to be soaked in advance, and do not put too much water.

2. Adding a little salad oil to the sago will prevent sticking and make the rice dumplings more crystal clear.

3. Cooling the zongzi will make the zongzi taste better!

4. Crystal rice dumplings are no better than glutinous rice dumplings, let's tie them firmly! (My bag is missing)