The Dragon Boat Festival is coming, if you want to say the most popular rice dumplings this year, it must be Sago crystal dumplings! Compared with the traditional glutinous rice dumplings or yellow rice dumplings, the rice dumplings made of sago are crystal clear, the taste q bomb, but also a unique flavor, the taste is relatively refreshing, in addition, we also used crystal powder to try the effect, guess which is more delicious?
Sago water crystal dumplings
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Graphics | small baking
To make sago rice dumplings, the choice of sago is very important, directly determining the brightness of the finished product. This time, we tried two kinds of sago, one for domestically produced shucoman sago, and the other for Thai water mother. The finished product in Thailand is whiter and more translucent, and the taste is softer. Although Sukemian simismi is the most delicious, but the color of the rice dumplings is yellow, the taste q bomb is hard, other brands have not tried, do not do too much evaluation, if the color and taste of the pro, can be used as a reference for purchase.
Materials
Green West Rice Dumplings
Thai Green Sago 200g
Caster sugar 50g
Salad oil 20g
White sago rice dumplings
Thai white sago 200g
Fillings
Purple potato filling to taste
Honey beans to taste
Cream filling to taste
tool
Rice dumpling leaves to taste
Cotton rope to taste
Portion size 15
Filling 15g
Preparation work
(1) Put the dried rice dumpling leaves in a pot and boil with water for 5 minutes, then drain the water. This is done to increase the toughness of the dried rice dumpling leaves, so as not to break easily when wrapped.
(2) Cut off the ends of the rice dumpling leaves and set aside.
(3) Purple potato cut into pieces and steamed into purees, add the amount of sugar you like sweetness, add a few grams of salad oil, adjust the oil moistness, rub into a 15g purple potato ball, and the honey beans are also clustered into 15g balls. In addition, because there is a creamy yellow filling on hand, there are a few, of course, you can also cut the mango into cubes and use it to make the filling, anyway, you can add it as you like
How to do it
(1) Make green sago dumplings first, put the green sago into the strainer, and rinse with cold water for a while. Domestic sago is generally easy to melt into powder when it meets water, can not be rinsed, can only be soaked wet, Thai sago rinse is no problem.
(2) Put the washed sago into a large basin and add an appropriate amount of white sugar.
(3) Add salad oil, stir well and set aside.
(4) Refer to the steps of making green sago, make the white sago as well, and set aside together.
(5) The sago and the filling are ready, you can start wrapping ~ wash, cut the rice dumpling leaves dry water, take two pieces of back to back stacked together, fold into a funnel shape, put a small amount of sago, the sharp corner with chopsticks to fill the corner
(6) Add a 15g purple potato filling.
(7) Continue to add the western rice, covered with purple potato filling until 8 points full.
(8) Fold the rice dumpling leaves on both sides to the middle, and then fold the rice dumpling leaves on the top downwards to form a triangular shape, tie it tightly with a rope, cut off the excess rice dumpling leaves, and a rice dumpling will be wrapped up
(10) Refer to the bread method, wrap all the sago and stuffing, wrap them one by one, put them in the steamer, boil the water into the pot, and steam for 50 minutes!
In the picture, there are several five flowers tied up are onlookers learning bags, giggling ~
Peel off the rice dumpling leaves, the crystal clear sago crystal dumpling is good, the taste q bomb!
8 over, spit under the rice dumplings made of green sago, I think... The color is particularly fake, there is a sense of plastic, and, as well, it will always be reminiscent of a group of men in green hats, hahaha, mud!
Well, green sago rice dumplings, now added to the luxury forgiveness package, hmmm ~ hurry up and give it to the one you want to choose to forgive her ~
What the? There is no good looking green, there is ah, 100g sago plus 5 ~ 10g matcha powder can be, don't worry, matcha green is not so frivolous, very heavy, haha, the following is we used the domestic Shukoman simmi to make a matcha green to see the effect ~ ？
The effect of domestic Shukeman's white sago is as follows, brownish yellow▼
Tips
★ Domestic sago can be wet in the water, and if it is soaked, it may become a dough.
★ It is recommended to use steaming because the sago steamed out is more q more beautiful.
★ It is said that making small snacks, one bite at a time, will be more delicious, and ours is larger.
Water crystal rice dumplings
Schukermann crystal powder 50g
Malt syrup 150g
Water 100g
Filling appropriate amount can be wrapped in purple potatoes, mangoes, cranberries and other fillings you like, recommended non-greasy refreshing filling, and crystal powder taste more matching Oh.
This side: 5 portions. Like sago dumplings, we make them larger, and it is recommended to make smaller ones that are more delicious.
Filling: 15g
(1) Add 50g of crystal powder and mix well with 50g of water;
(2) Mix high malt syrup with 50g of water and heat and cook until boiling, then pour into (1) crystal powder and mix well;
(3) Pour the well-mixed liquid into the container and steam it on high heat for about 10 minutes until it solidifies and becomes transparent;
(4) After putting it until it is not hot, you can cut the whole type of filling. Divide the crystal dough into 5 parts, wrap in 15g of filling, seal the mouth, and then wrap the crystal dough in rice dumplings according to the method of wrapping rice dumplings. If you don't have rice dumpling leaves, or feel that this step is a bit chicken ribs, you can use rice dumpling molds.
(5) Refrigerate, eat and take as you like. (After wrapping, the rice dumplings will stick to the hands, and after refrigeration, they will not, and it will be peeled off very well.) ）
Several ways to eat crystal dumplings
★ When making coconut milk sago, you can put some in it.
★ You can eat it with soaked milk.
★ Sprinkle some jam on the skin, sweet and sour, q bouncy and smooth.
★ It can also be put together with fruit and turned into a beautiful fruit platter.
★ Mix a small amount of chopped nuts with condensed milk and drizzle over rice dumplings.
Finally, which one is delicious? Both are q-bombs, but the crystal powder is softer and more delicate than the sago, and the sago is more chewy and more fragrant than the crystal powder. Which one do you prefer?