Crystal rice dumpling
Overview
I have seen many friends making crystal rice dumplings using sago. Today I am going to try something new. I use tapioca flour, water chestnut flour and orange flour (the dosage is 3:1:1). The result is unexpected. It is very chewy and refreshing, with a strong flavor of horseshoe, as if you are eating water chestnut cake. It is worth trying.
Tags
Ingredients
Steps
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Tapioca flour, pure water chestnut flour, Chengfen, (dosage 3:1:1)
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Wash the rice dumpling leaves and put them into the pot and cook for 15 minutes
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Press the red beans in a pressure cooker and then add sugar to the wok and stir-fry
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Fried red bean paste
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Add appropriate amount of water to all the powder to make a paste, pick it up with chopsticks and it will flow
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In a separate pot, add sugar and appropriate amount of water to boil. I added the amount of water at will
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After the sugar water boils, quickly pour in the batter, stirring constantly
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In order to take pictures, the layers were already separated without stirring for a few seconds, and the lower layer was all lumpy
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Stir vigorously until it is evenly mixed until it is no longer lumpy and looks like a sticky wet cake
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Use two rice dumpling leaves to form a triangle
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First put a layer of raw wet cake (it makes people crazy because it is too sticky) and then put a layer of red bean paste
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Finally, add a layer of wet cake
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After wrapping the rice dumplings, put them into a pot and steam them
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Steam over high heat for 20 minutes
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It's steamed, and it keeps shaking when it's placed on the plate
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I feel like it’s not transparent enough. I’ll try to improve it next time with more clear powder
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It’s really delicious. I tried refrigeration and it didn’t taste good. It’s best served warm
