Pink Crystal Sago Dumplings
by Eat no end
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Water mother brand powdered sago with white sugar.
2. Add coconut milk and water and stir evenly. Let stand for ten minutes to let the sago soak up the water. If it is lumpy, add a little water and stir well.
3. Boil the reed leaves in a boiling pot with water that has been soaked in the leaves, and then continue to cook for about five minutes, remove them and let them cool.
4. Gently scrub both sides of the leaves.
5. Cut off the head and tail, and stack three reed leaves.
6. Fold in one third.
7. Fold into a triangular cone.
8. Scoop a sago and press it slightly, not too tight. The sago will expand during the cooking process. If it is too tight, it will not be easy to cook and will burst.
9. Turn down the upward leaf.
10. Pinch it into a triangle and fold the excess leaves to the right.
11. Tie the zongzi securely with cotton rope.
12. Cut off the excess leaves.
13. All wrapped, the cotton rope is slightly longer, string together one by one.
14. Wrap it and put it in a boiling pot, add 2-3 cm of water to the rice dumplings.
15. After the fire is boiled, turn to low heat and simmer for about one hour to one and a half hours.
16. Drain the water immediately after cooking.
17. The freshly cooked sago dumplings are soft and waxy.
18. Wait for it to cool thoroughly before eating.
19. The taste is more chewy and chewy.
20. The reed leaves are not big, so they are most suitable for sago dumplings. They are small and exquisite.
21. It tastes better with sugar and minced coconut.
22. The white sugar in the sago is not added too much, and the finished product is not sweet at all.
23. The small triangular rice dumplings are mini and cute.
Tips:1. Add a small amount of water to dry sago to soak the hair.
The quality of this sago from the water mother brand is good, and it doesn't melt after adding water. The sago will continue to absorb water during the wrapping process. If it is too dry, add a teaspoon of water and mix well before wrapping. Do not let the sago clump.
2. The amount of white sugar is not much, and the finished product is not sweet at all. Do not reduce the amount of sugar.
3. Remove from the water immediately after cooking. If the soaking time is too long, the finished product will be soft and not chewy.
4. After cooling down completely, the taste will be more chewy and chewy.
5. The rice dumplings are not very big, and the reed leaves are relatively small. They are suitable for making sago rice dumplings. The finished products are mini cute and easy to cook.
6. The cooking time is different depending on the size of the bag, such as the size and tightness of the bag. You can control the time by yourself. After one hour, you can pinch it with your hands, or peel one to see if it is cooked through.
7. The cooked sago dumplings should be completely transparent. If there is a white heart, it should be cooked for a longer time.
