Matcha Ice Crystal Dumplings

Matcha Ice Crystal Dumplings

1. Filling method: Wash the white kidney beans and soak in water for 4-8 hours.

2. Pour out the water and place the soaked beans on the steaming tray.

3. Put it in the middle and bottom of the steaming oven, select the steaming function, and set it to steam for 1 hour at 100°C.

4. After the steaming is complete, pour the steamed beans into a blender while it is hot, add fine sugar, and beat them into a fine puree.

5. Then pour the bean paste into the pot and stir-fry evenly, add maltose and corn oil, stir-fry until the fat is completely absorbed by the filling, and finally add matcha powder and continue to fry until it is not sticky to stop the fire.

6. Crystal skin method: Mix 100 grams of crystal powder with 100 grams of water and stir evenly.

7. Mix 150 grams of maltose syrup with 100 grams of water, and heat to boiling.

8. Add the sugar water to the crystal powder water while it is hot and mix well.

9. Pour the mixture into a shallow pan and place it in the middle of the steaming oven.

10. Select the steaming function and set 100°C to steam for 25 minutes.

11. After steaming, it is obvious that the mixed liquid has solidified and become transparent. Set it aside until it is warm before use.

12. Divide the cooled matcha filling into 20 grams each for use.

13. First smear some vegetable oil on the disposable gloves to prevent sticking, take 40 grams of crystal skin, round it, press it flat, and put matcha filling on it.

14. Wrap the matcha filling in the crystal skin and round it for later use.

15. Take two zongzi leaves, cut off the harder part of the tip, and fold the head and tail relative to each other, pick it up and turn it into a cone in the middle, and put it in the crystal skin wrapped in the filling.

16. Wrap the zongzi leaves tightly. (Detailed technique reference: Sago Crystal Rice Dumpling)

17. After the package is completed, tie it with a rope.

18. Eat it after putting it in the refrigerator, the flavor will be better.

Tips:

1. When the crystal powder and water are mixed, it will be sticky at first. You can use a soft spatula to slowly cut and mix until the two become uniform.
2. This time, the vacuum packaging is used and the leaves are rinsed and ready for use. If the leaves are relatively hard, they need to be boiled for five minutes to soften the leaves before use.
3. If you don't want to use zongzi leaves to wrap, you can buy ice crystal zongzi triangle mold to wrap and shape directly.
4. Wrap the crystal skin while it is warm. Too hot and sticky, and too cold to reduce the adhesion.
5. The prepared crystal rice dumplings can be stored in the refrigerator and eaten again. The taste will be more brisk and will not stick to the zongzi leaves too much.
6. Crystal rice dumplings can be stored in the refrigerator, sealed for 2-3 days, it is recommended to eat as soon as possible.