Purple Sweet Potato Crystal Rice Dumpling

Overview

Traditional rice dumplings contain a lot of glutinous rice and are difficult to digest if eaten too much. Last time I made dried sago and cranberry rice dumplings, which received rave reviews. Try a new flavor today, purple sweet potato crystal rice dumplings. It uses sago, glutinous rice flour, and my favorite purple sweet potato filling to make the rice dumplings, which are crystal clear, healthier, and have a festive atmosphere. The perfect combination of sago and purple sweet potato, plus the essential glutinous rice (flour) for the Dragon Boat Festival, not only retains the traditional festive atmosphere, but also retains the elements of glutinous rice and zongzi, but is more nutritious, healthier, more beautiful and delicious than whole glutinous rice. It’s the Dragon Boat Festival, why not try new flavors?

Tags

• snacks
• home cooking
• little fresh
• dragon boat festival
• summer recipes
• students
• bodhi
• glutinous rice flour
• purple sweet potato filling
• sago
• white sugar
• zong leaves

Ingredients

Steps

1. 1 Rinse the sago with water, but do not soak it;

   

2. 2 Put it into a food processor and grind into powder;

   

3. 3 Add glutinous rice flour and white sugar to sago flour and mix well;

   

4. 4 Then add boiling water and mix until it becomes a paste; PS: it will appear translucent

   

5. 5 Steam the purple sweet potato, add corn oil, white sugar, maltose, etc. and stir-fry until the purple sweet potato filling is filled; PS: You can refer to my purple sweet potato filling recipe

   

6. 6 Fold the clean rice dumpling leaves into a funnel shape, add the mixed rice paste and purple sweet potato filling, and wrap it into the shape you like;

   

7. 7 These are the wrapped rice dumplings. Use edible scissors to cut off the excess rope of the rice dumpling leaves;

   

8. 8 Put an appropriate amount of water in the pot, set it to medium-low heat, and steam for 20 minutes.