Crystal clear——Purple Sweet Potato Crystal Rice Dumpling

Overview

How to cook Crystal clear——Purple Sweet Potato Crystal Rice Dumpling at home

Peel and steam the purple sweet potatoes.
Press the purple sweet potato puree while it's hot, add condensed milk and glutinous rice flour and mix well. The amount I added is just a reference. If you like sweet taste, add more. I don't have a high tolerance for sweetness. The amount of glutinous rice flour depends on how well the purple sweet potato puree is processed. The amount should not be too sticky to the hands.
Drain the green sago with water and it will separate quickly. Also, it is best if the sago you put in it can be drained immediately and has small holes, otherwise the sago will break when touched.
Make the purple sweet potato puree to the size you like. It depends on how big the rice dumplings you make are, and whether you want them to be faintly purple or exposed directly. I like them exposed, so I make them bigger.
Soak the rice dumpling leaves and wash them. If you want to dry the rice dumpling leaves, soak them in advance.
Prepare two rice dumpling leaves, with the smooth side facing up, and use scissors to remove the tips at the base of the leaves.
Rolled into a cylinder, cone shape.
Add a small amount of sago and compact.
Add purple sweet potato puree.
Add sago and cover.
Cover the top of the rice dumpling leaves downwards, cover both sides tightly with your hands to form a triangle, and fold over the excess.
Tie with hemp rope, cotton rope or rope grass.
Put in a steamer, bring the water to a boil and steam over high heat for 40 minutes.