Warm-up for the May Zongzi Festival - Crystal Sago Zongzi
Overview
Cinco de Mayo is coming soon, isn’t it an exciting time again? Summer is here, and every time I eat rice dumplings, I steam them in full swing. My bright glasses can’t afford to be damaged, and they turn white every time. So today I made a rice dumpling that I can eat while chilling in the refrigerator - crystal sago rice dumplings.
Tags
Ingredients
Steps
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Boil the dried rice dumpling leaves and water plants in boiling water, turn off the heat after about ten seconds, and then soak.
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After soaking, drain the water and spread the rice dumpling leaves on a flat surface.
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Wipe the rice dumpling leaves dry, rubbing the wide end toward the pointed end.
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Rinse the sago with water without soaking, and drain the water. Add sugar and green tea powder and mix well.
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The original flavor is the same, but no need to add green tea powder.
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Dry the rice dumpling leaves and set them aside to drain (let them cool down for a while).
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Knead the red bean paste into balls of similar size
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Zongzi leaves are rolled into a funnel shape
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Fill with a layer of sago
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Put a piece of red bean paste.
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Spread a layer of sago and press tightly.
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After closing, wrap it tightly with another rice dumpling leaf as before.
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Tie it tightly with water plants, it must be tight, otherwise the filling will be exposed when boiled.
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The same goes for the original flavor.
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Put it in the pot. Cover the rice dumplings with water and cook for 30 or 40 minutes. The picture shows a gas stove for cooking in the dark -_-|||
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When you take it out of the pot, you can smell the fragrance of green tea and lotus leaves when you open the rice dumpling leaves.
