Sago rice dumplings
Overview
The Dragon Boat Festival is coming soon, so I’m going to practice making rice dumplings. This time I’m making rice dumplings, which is convenient and fast. No need to soak them in advance. They are half original and half matcha. The original is paired with red dates, and the matcha flavor is paired with red bean paste. It’s very flexible. Although it doesn’t have the aroma of glutinous rice, it tastes good and tastes great when dipped in sugar.
Tags
Ingredients
Steps
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Stir the sago with coconut milk or milk and make it wet. No need to soak it, as the sago will fall apart.
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Divide into two parts and stir in matcha powder in one part.
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Cut the red dates into shreds, roll the bean paste into balls, soak the rice dumpling leaves in advance and prepare to make rice dumplings.
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The original version is paired with red dates.
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Matcha flavored tart with bean paste.
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There are many specific techniques. Just wrap the rice with leaves and tie it tightly with cotton thread. This is the conventional way I wrap it. Because it requires the cooperation of two hands, I can't take pictures. Please forgive me.
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Put it in the pot and cook for 1.5 to 2 hours, then turn off the heat and simmer again.
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Take it out and serve it on a plate.
