Crystal zongzi
2024-04-03 17:23:17 282
![Crystal zongzi](https://i3.meishichina.com/attachment/recipe/2015/07/09/c640_201507091436408066472.jpg?x-oss-process=style/c640ms)
I have seen many friends making crystal zongzi using sago. Today, I came up with a new idea, using cassava flour, horseshoe flour, and clarified flour (in a ratio of 3:1:1). The result was surprisingly refreshing, with a strong horseshoe flavor, as if eating horseshoe cake. It's worth trying< Br>
Details of ingredients
Technique
Steps to make Crystal zongzi
- 1. Cassava flour, pure horseshoe hoof flour, clarified flour, (dosage 3:1:1)
- 2. Wash the zongzi leaves and put them in a pot to cook for 15 minutes
- 3. After pressing the red beans in a pressure cooker, put them into a frying pan and stir fry with sugar
- 4. Stir fried Red bean soup
- 5. Mix all the powders with an appropriate amount of water to make a paste, and pick it up with chopsticks to make it flow
- 6. Start another pot and add an appropriate amount of sugar and water to boil. I will add any amount of water as needed
- 7. After boiling the sugar water, quickly pour in the batter and stir continuously while pouring it out
- 8. For the sake of taking photos, it only took a few seconds to stir and the layers were already layered. The lower layer was clumped together
- 9. Stir vigorously, keep stirring evenly until there are no particles, it's considered finished, and it looks like a sticky wet cake
- 10. Form a triangle with two zongzi leaves
- 11. First put a layer of wet cake (because it is too sticky and makes people crazy), and then spread a layer of Red bean soup
- 12. Finally, add another layer of wet cake
- 13. Wrap Zongzi and steam it in a pot
- 14. Steam over high heat for 20 minutes
- 15. It's steamed and kept trembling on the plate
- 16. I feel that it is not transparent enough. Next time, I will improve it by adding more clarified powder
- 17. It's really delicious. I tried to refrigerate it but it didn't taste good. It's better to keep it hot