CHINESE CUISINE
CRYSTAL SAGO DUMPLINGS
200g sago tapioca pearl
10 to 14 bamboo leaves (1 to 2 leaves per zongzi)
300cc ice water
20g sugar
1 tablespoon oil
fillings:
300g taro/ mung bean/ red bean
45g sugar
1 tablespoon oil
2 teaspoon corn starch
2 teaspoon water
Prepare the fillings: Cut the taro into pieces and steam it in pot (add 10C.C water).
After the taro is steamed, press it into a puree while it is hot, and add white sugar and oil.
Then add corn starch and 2 tsp water and mix well. Roll the taro paste into a ball for later use.
Prepare the sago: Sago, add water 300C.C and soak for 20 minutes. After the sago is full of water, add sugar, oil and mix well.
Start wrapping and steaming: Fold the zong zi leaves, head to head, tail to tail. Folded into a bucket shape, add sago and taro filling. Put more sago to cover. Fold Zongzi into a triangle shape. Tie it with a cotton rope. Steam the dumplings in an electric pot for 30 minutes.