How to make cranberry crystal rice dumplings - Chinese cuisine

1
Prepare all ingredients;
2
Pour 200 grams of sago into the sieve and pour in water that covers the sago;
3
Do not soak, filter out immediately;
4
Add 10 grams of vegetable oil and 10 grams of white sugar;
5
Stir and mix evenly;
6
Take two rice dumpling leaves and soak them in water;
7
Put the two rice dumpling leaves end to end opposite each other, close together and push them to length;
8
Fold horizontally at three-quarters;
9
Leave a small corner and fold it up;
10
Fold a tight sharp corner;
11
The middle leaves are closely connected to form a funnel shape;
12
Fill in sago one-third full;
13
Poke a few times with the handle of a spoon to fill the sharp corners with sago;
14
Add a few dried cranberries;
15
Fill the sago;
16
Use the back of a spoon to press firmly;
17
Cover the tail with rice dumpling leaves;
18
Tighten both sides to form sharp corners and pinch firmly;
19
Fold back at the front end to form a fourth sharp corner;
20
When wrapping, try to make each corner form a triangle;
21
Tie with rope;
22
The same method is used to wrap salted egg yolk;
23
Repeat the operation with the remaining materials;
24
Pour more water into the soup pot and cook the rice dumplings in cold water;
25
Cover the pot, bring to a boil over high heat, then turn to low heat, cook for 25 minutes, turn off the heat without opening the lid, and simmer for another 10 minutes;
26
Remove and immerse in cold water to cool;
27
Peel off the rice dumpling leaves and serve;
28
If you like sweet food, you can stick it with candy.

Tips

1. Soaking the rice dumpling leaves in water and then wrapping them can prevent gaps between the leaves;
2. When wrapping, be sure to fold out every corner to avoid rice leakage;
3. If sago cannot be soaked for a long time, it will turn into powder;
4. The rope must be tied tightly and then tied tightly again, otherwise it is likely to fall apart when cooked in the pot.