crystal rice dumpling
Crystal ready-mixed powder 75 grams | Clear water 75 grams |
Shui Yi 225 grams | Clear water 75 grams |
Low sugar red bean paste 200 grams |
Step 1
Divide the bean paste into 20g pieces in advance, roll into balls, cover with plastic wrap and set aside.Step 2
Mix 75 grams of crystal ready-mixed powder with 75 grams of water.Step 3
Mix well.Step 4
Add 225 grams of water to 75 grams of water in the pot.Step 5
Bring to a boil over medium heat while stirring.Step 6
Pour the boiled water into the crystal powder paste.Step 7
Mix well.Step 8
Sieve once.Step 9
Cover with plastic wrap and poke a few small holes with a toothpick.Step 10
After the fire comes to a boil, steam it for 15 minutes.Step 11
The steamed skin is as clear as crystal.Step 12
Divide the steamed skin into 40g portions while it's still hot, and press into flat pieces.Step 13
Wrap in a bean paste filling.Step 14
Wrap it tightly with the bean paste filling, with the seam facing down. The hot crystal skin is very sticky. All ten crystal rice dumplings are wrapped.Step 15
Use two scrapers to shape the rice dumplings into triangles.Step 16
Wash and dry the rice dumpling leaves and brush them with corn oil.Step 17
Fold the rice dumpling leaves into a funnel shape.Step 18
Put in a crystal rice dumpling and wrap it up.Step 19
Tie with string to secure.Step 20
Finished product.Step 21
Finished product.Step 22
Crystal rice dumplings (low sugar red bean paste filling). Crystal rice dumpling cooking tipsThe finished product can make ten crystal rice dumplings.
The fillings can be changed as you like.
When wrapping, you don’t need to press the crystal skin too much. It should be about the same diameter as the filling, otherwise the bottom will be too thick after wrapping.