How to make sago crystal rice dumplings

If we want to live happily, we must first have a healthy body, and maintaining health requires some effort from diet. In daily life, we should take three meals a day seriously. The method of making sago crystal rice dumplings is simple and not troublesome at all. It is a good choice for those who want to be healthy but are afraid of trouble.

1. Wet the tapioca pearls with cold water. Note that there should not be too much water, otherwise the tapioca pearls will melt together. Wet the tapioca pearls just enough to make sure they are all moist. Then add sugar and stir well for later use (the amount of sugar depends on your personal taste).

2. Boil the zongzi leaves for two minutes so that they are not easy to crack.

3. Cut the purple sweet potato into pieces, steam it, add sugar and mash it into a paste. The amount of sugar depends on your taste. Then knead it into small balls for later use.

4. Cut the beef jerky into small pieces for later use

5. Take two cooked rice leaves, cut off the top and the bottom with scissors, overlap the upper and lower leaves by two-thirds, and roll them into a funnel shape. Note that there must be no gaps or holes.

6. Then put the tapioca pearls in with a spoon and press it down with a spoon (make sure to press it down firmly)

7. The beef jerky, purple sweet potato and candied dates mentioned above are all used as fillings. You can put whatever you want according to your preferences. One zongzi can have two layers of fillings (you can also put other things in the fillings, such as red beans, raisins, dried peach meat, etc., and quail eggs are all fine)

8. Put the peach meat in, then put the tapioca pearls on top and press it down, then turn the leaves over and cover the rice.

9. Fold the extra part of the leaves and the two sides downwards, and then tie them tightly with a rope. Make sure to tie them tightly.

10. Finally, put it in the pot and cook for 20 minutes.

The taste of the sago crystal rice dumplings gives a shock to the taste buds at the first bite, making people unable to resist taking a second bite. This is the unique charm of this dish.