Pink crystal sago rice dumpling
Overview
How to cook Pink crystal sago rice dumpling at home
Tags
Ingredients
Steps
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Shui Mama brand pink sago and white sugar.
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Add coconut milk and water and stir evenly. Let it sit for ten minutes to allow the sago to absorb the water. If there are lumps, add a little more water and stir well.
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Put the reed leaves in a pot and add water without the leaves to boil, then continue to cook for about five minutes, take them out and let them cool.
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Gently brush both sides of the leaves clean.
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Cut off the head and tail, and stack three reed leaves.
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Fold in one third.
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Fold into a triangular pyramid shape.
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Scoop a piece of sago and press it slightly. Don't make it too firm. The sago will expand during cooking. If it is too firm, it will not be cooked easily and will explode.
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Turn the upward-facing leaves down.
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Shape into a triangle and fold excess leaves to the right.
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Tie the rice dumplings tightly with cotton rope.
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Cut off excess leaves.
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Wrap them all up, string them one by one with a slightly longer cotton rope.
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Wrap well and put in a pot with 2-3 cm of water covering the rice dumplings.
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After boiling over high heat, turn to low heat and simmer for about an hour to an hour and a half.
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Remove immediately after cooking and drain the water.
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The freshly cooked sago rice dumplings are soft and glutinous.
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Wait until it cools down before eating.
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The texture is more elastic and chewy.
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Reed leaves are not big, so they are most suitable for making sago rice dumplings, which are small and exquisite.
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It tastes even better dipped in sugar and coconut.
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Not much sugar is added to the sago, so the finished product is not sweet at all.
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Small triangular rice dumplings, mini and cute.
