If You Can Make Zongzi, You Can Make Crystal Zongzi (sago Zongzi)
1.
Two kinds of sago are soaked in water for about an hour, sago: water=1:2, sago will be soaked to double the amount, drain the excess water; stir in two spoons of oil (the oil is best not What kind of blended oil, the oil is to prevent sago sticking to the zong leaves) and two or three spoons of fine sugar, just mix gently.
2.
Take a zong leaf and fold it into a funnel shape, scoop in a small amount of green sago
3.
Add red bean paste
4.
Gently cover with a layer of sago, gently tap on the side of the bowl to level it
5.
Then, just wrap it up like a four-corner dumpling, and then lightly tie it with fine yarn. Don’t use it too hard.
6.
Same steps for white sago
7.
Put the custard filling (just good-looking, the filling is up to personal preference)
8.
The steps are the same for laying a layer of sago
9.
The wrapped zongzi looks like this, so don’t pinch it hard, don’t tie it hard.
10.
Then it's cooking. Boil water until bubbling
11.
Put in the dumplings, the water will overwhelm the dumplings
12.
Cover the pot and boil on high heat and turn to low heat. At this time, the rice dumplings are still under the water.
13.
You can smell the scent of rice dumplings in about ten minutes. At this time, the rice dumplings have basically surfaced.
14.
Probably like this, cook for another five minutes (a total of about 15 minutes on low heat is fine), turn off the heat and simmer for about ten minutes, you can get it out
15.
Sago crystal dumplings became
Tips:
I use Thai crocodile brand sago (different sago may have different water absorption levels), so drain the excess water after soaking. The important thing is to say that you must not use force when wrapping sago dumplings three times. The use of fine yarn is only to prevent the zong leaves from spreading and do not use force to tie them. Sago rice dumplings are more like pastries, so they taste best when they are cooled, and they have a delicate texture. If the weather is hot, you can put it in the refrigerator. The frozen sago dumplings will harden and taste bad. You can heat it in the microwave for a few seconds and then eat it cold. If you are curious, you can try the hot and cold taste. All food places are alright. Regarding the filling, it is best to use the filling that can be used for moon cakes. The taste is smooth and smooth. You can try various flavors, but it is best not to make homemade bean dregs. Since the filling is basically sweet, the sugar mixed in can be adjusted according to personal preference.
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