Main ingredients:
Tapioca: appropriate amount; Red bean paste: appropriate amount; Bamboo leaves: appropriate amount; Water caltrop: appropriate amount.
Auxiliary materials:
Sugar: appropriate amount; Matcha powder: appropriate amount.
Taste: Sweet; Process: Boiling; Time-consuming: Several hours; Difficulty: Ordinary.
May Dragon Boat Festival Warm-up – Crystal Tapioca Dumplings Cooking Steps
Boil the dried bamboo leaves and water caltrop in boiling water for about ten seconds, turn off the heat, and then soak them for a while.
After soaking, drain the water, and spread the bamboo leaves flat on a flat surface.
Dry the bamboo leaves, and wipe the wide end towards the pointed end.
Rinse the tapioca with water, do not soak, and drain the water. Add sugar and matcha powder and mix well.
It’s the same for the original flavor, but without adding matcha powder.
Put the dried bamboo leaves aside to drain (go to a cool place).
Squeeze the red bean paste into balls of about the same size.
Roll the bamboo leaves into a funnel shape.
Add a layer of tapioca.
Put a piece of red bean paste.
Add another layer of tapioca and press it tightly.
After closing the opening, wrap it tightly with another piece of bamboo leaves.
Tie it tightly with water caltrop, it must be tight, otherwise it will reveal the filling when cooking.
It’s the same for the original flavor.
Put it in the pot. The water should cover the dumplings and cook for 30-40 minutes. The picture shows a gas stove cooking at night -_-|||
Take it out of the pot, and when you open the bamboo leaves, you will smell the fragrance of matcha and lotus leaves.
