Bingxin Zongzi

Mix 50g of crystal powder with 200g of water and season with an appropriate amount of honey. Add green sauce powder to a bowl to make it fresh green. It is recommended to add less, otherwise it will not be transparent enough when stir fried.

I first covered the plastic wrap with white crystal powder and heated it in the microwave for 3 minutes, but it overturned and turned into a hard ball. I gave up decisively! Add about 200g of water to the green crystal powder, which means adding about 400g of water to 60g of powder. Stir fry in a non stick pan until it is transparent.

3. Steam the purple sweet potatoes in a steamer, add an appropriate amount of butter, rose sauce, and stir fry the purple sweet potatoes in a flat bottomed pan as filling, and set aside for later use.

4. Cut the mango into small cubes.

5. I don't have any Zongzi leaves. I use the cake oil paper to fold it into a triangle mold to heat up Zongzi and put it in the refrigerator to refrigerate for 2 hours before eating. The taste is still good.