Sago crystal dumplings [Man Food Slow Talk]

Cooking Instructions

1. Add vegetable oil and caster sugar to the sago and mix well

   

2. Slowly add water in several batches and mix well, leaving for a while to allow the sago to absorb the water

   

3. Cut the mango into small pieces, remove the core of the durian and set aside

   

4. Wash and drain the vacuum-packed dumpling leaves and trim both ends. Cut the cotton rope and set aside

   

5. Brush a thin layer of vegetable oil on the smooth side of each dumpling leaf

   

6. Take two leaves, petioles facing each other, smooth side up, overlapping each other

   

7. Fold up 1/3 of the blade to create a funnel shape

   

8. Add a teaspoon of soaked sago

   

9. Add the mango or durian, and put a spoonful of sago to cover the fruit and gently press it

   

10. Wrap it into a triangular cone-shaped zongzi and tie a cotton rope around the waist

    

11. Boil a pot of boiling water, add the rice dumplings after the water boils, and cook over medium-low heat for about half an hour

    

12. Take out the zongzi and let it cool for a while, and you can pour coconut milk on it when you eat it

    

13. Matcha honey red bean flavor: Soak the red beans in water for at least 8 hours in advance

    

14. Pour the soaked red beans into a small pot, add water to cover the red beans, add a pinch of salt, and cook over low heat for about half an hour until the red beans are basically soft

    

15. Add sugar and mix well, cook until the red beans are completely soft, the water is basically dry, turn off the heat and cool for later use

    

16. Sift the sago, add the matcha powder and mix well

    

17. As before, add vegetable oil, water, and sugar to allow the sago to absorb the moisture

    

18. Wrap the sago and honey red beans into rice dumplings according to the previous method