Matcha Red Bean Crystal Rice Dumpling
by zeychou
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Wash the sago and drain.
2. Add matcha powder and sugar and mix well.
3. The red bean paste is divided into 7 portions of about 10 grams.
4. Soak the zong leaves one day in advance.
5. Roll up the tip of the zongye without leaving a hole at the bottom.
6. Fill the bottom with a little sago and top with red bean paste.
7. Cover with sago and press a little, not too firm.
8. Fold up on both sides, noting that the surface is triangular.
9. Cover the remaining part and fold it up along the edge of the zongzi.
10. Roll up the folded zong leaves along the edge of the zongzi, and finally cut off the extra part.
11. Tie it in one direction with cotton thread, don’t tie it too tight.
12. Take a pot, put the rice dumplings, add water to the rice dumplings, boil it on low heat for about half an hour, turn off the fire and let it stuff for another hour.
