1. Green sago with water (white sugar can be dissolved in water before pour into sago) sago will absorb water, do not need to add too much water, do not need to keep soaking, soaking for too long will paste into a ball, after absorbing the water Sago swells. Add sugar according to personal taste. If you add water and then sugar and mix well, the sago may become a paste.
2. Wash the purple sweet potato, peel it, steam it in the pot, and just use chopsticks to poke in the softness.
3. Puree the purple sweet potato and add sugar, add sugar according to personal taste
4. Boil the zong leaves for about ten minutes, then wash them and set aside
5. Then make zongzi, uh, because there is no way to film the process of making zongzi, so there are no pictures. There should be many ways of dressing on the Internet. You can learn it online.
6. When making zongzi, first add 2/3 of the green sago to the zong leaves, then roll the purple sweet potato into a ball and put it in the sago. You can dig a small pit and put it in the pit so that the zongzi will not be peeled off. Purple sweet potato stuffing exposed outside
7. The zongzi is wrapped, and the amount of sago is 500 grams, which is about 15 zongzi. According to the size of the dumplings, the quantity is for reference only. Steaming on the pot, because the pot was too small, it was divided into several strokes, and finally it was changed to the rice cooker for steaming. The lid must be airtight, otherwise the steaming will not be cooked for a long time. The normal time is 25 minutes
8. I can't wait to open it when it's just steamed, and when you see the sago thoroughly, it means it is cooked. But I was disappointed when I opened it, thinking I had failed, and all stuck to the leaves.
9. The way it opened the next morning was a pleasant surprise, so everyone has to wait until the zongzi is cold before opening, or it should be ok to apply some oil on the leaves when it is wrapped (to be tried)
10. Isn’t the sleek purple potato crystal rice dumpling amazing?
Tips:There is not enough sugar in the rice dumplings and the taste is a bit weak. I want to try adding dairy products next time, the strong milk flavor should be good too~
