Crystal glutinous rice balls

Overview

Essential accomplishments for a face-conscious foodie

Crush the sago in a grinder. Because sago is very hard, it is difficult to crush it completely at one time and must be crushed multiple times.
Crush the sago and sift it to remove the fine powder for later use.
Get hot water, be sure it is hot water, add sago flour little by little, do not add all the water at once, stir quickly with chopsticks while adding, and finally measure it until there is no dry flour. It doesn’t matter if the dough clumps, you still need to knead the dough later. The hotter the water, the better it will knead the dough, so that the kneaded skin will be elastic.
The dough should be slightly soft, and while it is hot, knead it with your hands into a soft, non-sticky, smooth dough. Cover with plastic wrap and let rest for 20 minutes.
Put the stuffing in the middle and wrap it up at the tiger's mouth. In addition, other dough that is not wrapped temporarily should still be covered with protective film to prevent it from drying out and making it difficult to wrap later. Add water to the pot and bring to a boil. Add the wrapped glutinous rice balls. Bring to a boil over high heat. Add some cold water and bring to a boil again. When the glutinous rice balls float completely, uncover the pot and cook over medium heat for about 8 minutes. At this time, the glutinous rice balls have not become transparent, then turn off the heat, cover the pot and simmer in the pot for about 5-8 minutes until completely transparent.