Mini Sago Crystal Rice Dumplings

Overview

On May Day, I took my daughter to Panjin’s Reishihai. The green and endless Reishihai was spectacular. Before leaving, the staff there said that each person could pick 2 kilograms of rice dumpling leaves. After coming back, most of them were given to my mother to wrap white rice dumplings. I kept the dozens of leaves picked by my daughter in the refrigerator. It happened that my daughter was at home during the holidays and wanted to make some crystal rice dumplings that she had never made before. It would be better to order colored ones, so I bought 3 packs of QQ candy in different colors and boiled the sugar juice to soak the sago. I didn’t know whether it would be successful, and I didn’t take many photos. After cooking, the color was quite nice. My daughter said it was delicious while eating. Seeing my daughter eating happily was actually a kind of happiness.

Tags

• snacks
• little fresh
• afternoon tea
• summer recipes
• students
• gummy
• sago
• zong leaves
• water

Ingredients

Steps

1. 1 Melt three different colors of QQ sugar in an appropriate amount of boiling water, let cool and soak in an appropriate amount of sago.

   

2. 2 First, put the rice dumpling leaves and malan grass into a pot of boiling water and cook for five minutes. After they are slightly soft, take them out and soak them in cold water. I did not take pictures of this step. Add Wangzai QQ sugar to a pot of boiling water and cook. Don't use too much water, just enough to cover the sugar. Stir constantly to avoid sticking to the pot until all is melted. I put in too much water and have no experience.

   

3. 3 Add Wangzai QQ sugar to a pot of boiling water and cook. Don't use too much water, just enough to cover the sugar. Stir constantly to avoid sticking to the pot until all is melted. I put in too much water and have no experience.

   

4. 4 After the sago is colored, you can wrap it. Because there are too few rice dumpling leaves, I only use 2 leaves for each rice dumpling. I cut off a little bit of the hard part at the root. I didn’t take any pictures of the wrapping process, only the finished picture.

   

5. 5 After the sago is colored, fish it out to remove excess water and then wrap it up. I was in a hurry to pack and forgot to control the water, so the finished product was a little less effective. Since there were too few rice dumpling leaves, only 2 were used to wrap each one, which was quite small and cute.

   

6. 6 After wrapping, add appropriate amount of cold water, boil for about 40 minutes, and then take it out.

   

7. 7 The finished rice dumplings are small and cute.

   

8. 8 Put the wrapped rice dumplings into a pot of cold water and bring to a boil over high heat, then turn to medium heat and simmer for about 40 minutes. Take them out and let them dry for a while before eating.

   

9. 9 The rice dumplings are on the table, and my daughter can’t wait to eat them, haha.