http://www.germanpool.com/eng/cooking/recipe_page.php?id=1052
Tuen Ng Sago Zong-zi with Rose & Red Bean
More than 60 min
Ingredients
:
300 gSago Tapioca
10Dried Rose (crushed)
50 gSugar
150 gWarm Water
50 gOil
10Bamboo Leaf
Fillings
:
150 gRed Bean
300 mlWater
60 gRock Sugar
Steps:
1.
Preparation: Scald the bamboo leaves briefly in boiling water. Wipe them clean and rinse with water again. Let dry.
2.
Rinse and drain the red beans. Place them into the [product]Ultimate Rice Cooker[/product] with rock sugar and water. Select the “Beans” mode and set the timer to 60 minutes.
3.
After cooking, mash the red beans into a paste with a wooden spoon and set aside.
4.
Add the sugar to the un-rinsed tapioca. Stir in the oil and mix well.
5.
Add crushed rose pedals and warm water into the mixture. Stir well and marinate for 10 minute until water is fully absorbed.
6.
Roll the bamboo leaves inwards twice to form a cone shape. Add a spoonful of tapioca, then red bean paste and another layer of tapioca. Fold the leaves from the sides to the centre, and the cover the last flap. Tie tightly with a string.
7.
Pour in cold water into the [product]Ultimate Rice Cooker[/product]. Add the zong-zi's, close the lid and set to “Beans” mode. Cook for 60 minutes. Done.
Tips:
1. Adjust the amount of rock sugar according to your preference. | 2. It is not necessary to rinse the tapioca. Soaking in warm water before wrapping can avoid over-expending. It can also prevent tapioca from becoming cooked on the outside but hard on the inside. | 3. Apart from red bean paste, you may use steamed sweet potato, pumpkin, yam or any fruit jam as filling.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference