Main Ingredients:
Taro Paste: 600g; Purple Sweet Potato Paste: 300g; Salted Egg Yolk: 8 pieces; Milk: as needed; Fresh Zongzi Leaves: 16 pieces; Cotton Thread: a bunch.
Additional Ingredients:
Rice Wine: as needed.
Flavor: Sweet; Cooking Method: Steaming; Time: One hour; Difficulty: Moderate.
Delicious and Healthy: New Flavor Sugar-Free Purple Sweet Potato and Taro Egg Yolk Zongzi Cooking Steps
Prepare the ingredients. Wash fresh wide zongzi leaves (trim the pointed ends a little), steam the Li Pu taro and purple sweet potato slices for 15-20 minutes until cooked. The salted duck egg yolks are freshly cracked.
Make sure to clean the freshly cracked egg yolks and remove the membrane on the surface (to avoid a fishy taste). Place them on an oiled paper-lined baking tray, spray with some rice wine to remove the fishy smell.
Place in a preheated oven on the middle rack, bake at 160 degrees for 12 minutes. Bake the egg yolks until cooked and sizzling. Remove from the oven.
Mash the steamed taro and purple sweet potato into a paste.
Take 1/3 of the taro paste and purple sweet potato paste, mix well. If it’s too dry, you can add a little milk to adjust.
Overlap two zongzi leaves in reverse, with the fuzzy sides together and the wider part at both ends. Fold in 1/3 from the right side to form a funnel shape.
Fill the bottom with taro paste, place a baked salted egg yolk in the middle.
Top with the taro paste and purple sweet potato mixture filling. Press flat, making sure not to exceed the edge of the zongzi leaf.
Use your right hand to fold the protruding part of the zongzi leaf over the filling, covering it. Press firmly down on both sides.
Fold the excess part of the zongzi leaf at the top over to seal, use a finger to hold the thread, and wrap the zongzi one round at a time!
This zongzi doesn’t need to be steamed, once wrapped and set, it’s ready to be unwrapped and eaten! It’s recommended to refrigerate to set in hot weather!
Finished product.
Finished product.
