The market has a world of Zongzi for sale
No matter if its sweet dates or mellow red bean paste or soft and savoury pork
The traditional Zongzi comes in many flavors
But it has always had the same simple look
Until I one day encountered the crystal Zongzi- a different color in the world of
Zongzi With crystal clear skin
Soft and smooth filling complimenting each other perfectly
As exquisite as a piece of artwork
Crystal Purple Yam Zongzi
Ingredients (16 pieces)
Bamboo leaves: 40 sheets (Approximately)
Sago: 10.6 oz.
Purple yam: 7 oz.
Sugar: 4 tbsp.
Camellia oil: 1 tsp.
Condensed milk: 2.7 tbsp.
Instructions
Soak bamboo leaves and straw ropes in water overnight
Rinse clean for later use (change the water occasionally)
Wash purple yam, steam, peel and mash
Add condensed milk and stir well Then add camellia oil and stir well
Place sago in water and drain (No need to soak) Add sugar and mix
Roll purple yams into size of 2 tsp. balls
Take 1 or 2 bamboo leaves and overlap
The smooth side facing up fold into a funnel shape from 1/3 of the leaf
Add about half the volume of sago into the “funnel”
Press tight with hands, add mashed yams
Then add sago again to 90% of the “funnel”
Press tightly with hands or a spoon
To fold back the excess bamboo leaves, hold the filling and fold a corner with your hand
Wrap the Zongzi with the tail of bamboo leaves
Be careful not to leave gaps To avoid sago leaking out
Then, tightly wrap around the Zongzi with straw rope and make a knot at the waist
Use scissors to remove the petiole Serve!
Crystal Pork Zongzi
Ingredients (16 pieces of Zongzi)
Bamboo leaves: 40 sheets (Approximately)
Sago: 10.6 oz.
Straw mushroom: 5.3 oz.
Tenderloin: 7 oz.
Camellia oil: 1 tsp.
Soy sauce: 2 tsp.
Dark soy sauce: 2 tsp.
Instructions
Same steps as the purple yam Zongzi for bamboo leaves, straw rope, and sago
Cut each straw mushroom into 4 pieces
Cut tenderloin into half-inch cubes
Add camellia oil, soy sauce and dark soy sauce, stir well
Fold bamboo leaves same way as above
After making the leaves into a funnel
Add sago until funnel is half full
Add marinated tenderloin and straw mushrooms
Fill in the other half with sago
Press tightly with hands The ratio of tenderloin to sago should be 4 to 1
Warp and tie the Zongzi same way as the purple yam Zongzi
Place Zongzi into a steamer Steam on high heat for 40 minutes