Rose Crystal Rice Dumplings

Name: Rose Crystal Rice Dumplings
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 250g Sago; 40g Sugar rose; 10g Salad oil; Some Zongye; 5g Dried roses

by Mom Nini

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Although sago is called "rice", it is actually not the same as rice and glutinous rice. It is not original, but a kind of rice that has been artificially processed. This kind of rice looks like small white balls on the outside. Once cooked, it becomes transparent, and its body shape will expand with it. Sago is also called sago rice. The most traditional is the starch extracted from the pith of the sago palm tree, which is processed by hand.
In terms of nutritional value, sago has the effects of invigorating the spleen, replenishing lungs, and resolving phlegm, and has the effect of curing spleen and stomach weakness and indigestion; sago also has the function of restoring the skin's natural moisturizing function, so sago is very popular among ladies. favorite

Ingredients

250g Sago
40g Sugar Rose
10g Salad Oil
Some Zongye
5g Dried Roses

Rose Crystal Rice Dumplings

1. Put enough water in the pot, soak all the zong leaves in boiling water and cook for about 5 minutes after boiling (so that it is not easy to break, but also can achieve the purpose of disinfection). Take it out and soak it in cold water

2. Rinse 5 grams of dried roses with water, and soak the petals in warm water for 10 minutes

3. Remove the controlled water (don't pour out the filtered water, you can soak the sago for a while)

4. 100 grams of cranberries were cleaned and soaked in warm water for 10 minutes.

5. Add half of the rose petals and 40 grams of sugar roses to the dried cranberries, mix well, and the filling is ready (I am also the first time to pack, it would be better to chop the dried cranberries a bit)

6. Mix the sago with the water just used to soak the roses (you can add a small amount of water if it is not enough, just submerge it), 10 grams of salad oil and the other half of the rose petals, mix well, soak it slightly, and start wrapping immediately after swelling. (Don't put too much water, so as not to soak into dough; put the sago in oil to make it easier to peel.)

7. Roll the zong leaves into a funnel

8. Load a small amount of sago first. You can pound it with a chopstick to fill the sharp corners with the sago, or you can press it directly with your fingers.

9. Put in the right amount of filling (I put it a little loose, it's best to put it in the middle)

10. Cover with a layer of sago and compact it with a spoon (don’t put the sago too full, fill in each corner)

11. Press the edge of the zong leaves with your fingers, and fold the zong leaves on top to cover the rice material. Fold the corners on both sides, press the zong leaves on both sides with your fingers, and fold the zong leaves on the sides, and tie them with cotton thread.

12. Put the wrapped rice dumplings into the pot, boil on high heat, turn to medium heat and cook for 25 minutes, then soak for 10 minutes.

Tips:
1: Slightly soak the sago with a small amount of water (just submerged), start wrapping immediately after expansion, do not put too much water, so as not to soak into a dough.
2: Because the sugar rose is sweeter, no sugar is added to the sago, and the dried cranberries are slightly chopped and mixed with the sugar rose.