Crystal Horn Dumplings (Sago Rice Dumplings) by pink-rabbit

Cooking Instructions

1. Prepare tools, rice leaves, cotton thread, and all materials except sago. Finally prepare the small sago. Add the water covered with sago, stir it slightly with a spatula, then pour off the excess water, add rice oil, and turn it well with a spatula to start wrapping zongzi.

   

2. Fold the rice cone. Such as video operation.
   The petiole of the bamboo is at the bottom, and it is rolled into a conical barrel from 1/2 place, and then the half leaf of the inner petiole is rolled twice to make the fat cone into a slender horn thin cone.

   

3. As shown in the figure, the rolled horn cone must be adjusted to a state where the tail of the blade is directly behind the V-shaped notch in front.

   

4. Add two scoops of sago and pound with chopsticks.

   

5. Continue to add rice and press it with a spoon.

   

6. The surface height of the compacted meter is flush with the lowest point of the V-shaped notch in front.

   

7. The final sealing technique. Such as video operation.
   Press and fold the leaves with the thumbs of the left and right hands to the center respectively, so that the two sides of the folded down overlap a little bit to ensure that the upper surface of the rice is covered, and then fold the excess leaves homeopathically, and arrange the small tail on the side of the zongzi according to the video technique. Make it close to the side of the zongzi.
   ⚠️ When cooking zongzi, the expansion rate of sago rice is higher than that of glutinous rice, and it is easy to burst, so be sure to seal it!

   

8. The upper surface of the finished zongzi is a triangle.

   

9. Tie the rope to fix. Such as video.
   First wrap two horizontal circles around the height of 1.5cm from the upper surface, then press the rope end and wrap it upwards twice (around 2 corners), and finally tie the bow to fix it.

   

10. Drain the wrapped zongzi into the pot and add water to cover the zongzi for 3-5cm.
    Bring to a boil over high heat, simmer for 30 minutes, and simmer for another 30 minutes.
    Then transfer the hot zongzi to a clean container, add purified water, roughly cool it, take out the zongzi and discharge it into a crisper box, seal the lid with a lid, and store it in refrigeration.
    ⚠️ Be sure not to soak in water and store it!

    

11. The taste is best when it is dried at room temperature, and QQ is bouncing.
    Refrigerated rice dumplings can be heated in the microwave with a little water.

    

12. The picture sense of QQ bullet.

    

13. And this dynamic bullet