Fruity crystal rice dumplings

Overview

The Dragon Boat Festival is coming again, and those who like to eat rice dumplings have long been unable to resist the temptation of the scent of reed leaves and are eager to try it. When we think of Zongzi, we think of glutinous rice. Today Guozi will show you how to use another ingredient to make rice dumplings, which is sago. I read several ways to wrap crystal rice dumplings on the Internet, and tried it three times myself. Various problems arose in the first two times according to the recipe. For example, the sago was still not cooked even after twice the time. Another example was that I used my own method of wrapping glutinous rice dumplings without interspersing threads, which caused all the sago to overflow after the rice dumplings were cooked. After two failures, I summarized and improved it and made it a third time. Finally, it was completed. However, my photography skills are limited and I cannot capture the crystal clear feel of the crystal rice dumplings, but the rice dumplings are indeed very beautiful. When referring to this recipe, please be sure to read the entire process before making it.

Tags

• dessert
• old man
• traditional food
• dragon boat festival
• zongzi
• summer recipes
• dinner
• sago
• xylitol
• pineapple
• reed leaves

Ingredients

Steps

1. 1 Prepare the materials, wash the reed leaves and boil them in a pot to sterilize them, cut the pineapple into small cubes, wash the sago in the water and drain it with a rice washing basket, then use a watering can to spray a little water mist on the sago (don't spray too much, just spray it twice, spraying too much will make the sago become The batter cannot be grasped) Wait until the only moisture on the outside of the sago is soaked, and you can almost twist it into flour with your hands. If you have a blender, you can use the grinding function to grind the sago into sago flour. After beating, add an appropriate amount of xylitol, mix well, and start making rice dumplings.

   

2. 2 You can use one reed leaf, or you can roll two or three reed leaves side by side into the shape of a roll as shown in the picture

   

3. 3 First fill one-third of the reed leaf with sago flour, then add diced pineapple, and then continue adding sago flour until it is full

   

4. 4 Press the sago flour tightly, and hold the funnel cylinder with your right hand tightly without letting go to fix the shape. Then fold the reed leaves with your left hand as shown in the picture, and roll it up along the diamond shape. Remember to wrap the reed leaves tightly, because sago is different from glutinous rice, and it is easy to flow out of the reed leaves during the cooking process.

   

5. 5 Tie it tightly with a thread. It must be tied firmly with the thread. Originally, I didn’t need to tie it with a rope when I wrapped the glutinous rice. I used the reed leaf interspersing method, but the interleaving method failed when I used it to package the sago flour material

   

6. 6 Put the wrapped rice dumplings into the electric pressure cooker, cover two-thirds of the rice dumplings with water and press the cooking button. The advantage of using an electric pressure cooker is that it takes a short time and can be cooked easily, especially if the rice dumplings are made of glutinous rice. If you do not wrap the rice dumplings first but use the reed leaves interspersed wrapping method, cooking the rice dumplings in the electric pressure cooker can prevent the reed leaves from loosening during the cooking process

   

7. 7 Switch the cooking button to the keep warm button. Don’t rush to open the pot. Let it simmer for about ten minutes before taking it out. Then you can pour some strawberry jam you made and start eating. Those who like to eat cold and super elastic rice dumplings can put the rice dumplings in the refrigerator for half an hour before taking them out