《Tinrry Afternoon Tea》 Teaches You to Make Crystal Zongzi
I guess you don't have the patience to finish reading the following tips, If it won't gelatinize, refer to the following two methods: 1. Use warm water to make the tapioca starch slurry. Warm water means water at around 40 degrees Celsius (104 degrees Fahrenheit), just warm to the touch without being scalding. If you want to know why, please read the content below, thank you! 2. Increase the tapioca starch to 120 grams. Helpful Tips: The gelatinization temperature of tapioca starch is 59℃ to 70℃ (138℉ to 158℉). When the temperature of the sugar water exceeds 59℃, the tapioca starch begins to gelatinize. At temperatures between 59℃ and 70℃, the consistency of the starch will be relatively thin and cannot form clumps. If the temperature exceeds 70℃ (158℉), the tapioca starch will start to clump together. So if you don’t see layers forming, it means the starch has started to gelatinize at 59℃. If it is still runny, it means the temperature hasn’t reached 70℃. If it won't gelatinize, the only reason is that the temperature is not enough. It’s not that the sugar water temperature is insufficient, but that after pouring the sugar water into the tapioca starch slurry, the combined temperature is not enough. Once the sugar water is removed from the heat, it will only cool down and won’t heat up again. So, if the initial temperature is not high enough, it won’t be possible to gelatinize the starch into clumps. I’ve consulted several factories and quality control friends, and they confirmed that fake tapioca starch hasn’t been found in the market so far. However, there’s a difference in quality and starch content, which may vary the gelatinization temperature. Based on everyone’s feedback, higher temperatures might be required for gelatinization. Another factor is water absorption. Different brands might have varying water absorption levels. The one I used is from Thailand, the Crocodile brand. It’s possible that the brands you're using have weaker absorption properties, leading to a softer texture even after steaming. This is similar to making glutinous rice dough using different brands of glutinous rice flour; the dough's hardness varies even with the same recipe. Since most of you purchase tapioca starch on Taobao, I bought several top-selling brands and tested them just now. Indeed, some brands fail to gelatinize to a firm consistency and remain runny. For such brands, increase the tapioca starch to 120g. Here are a few tips: 1. It is recommended to use warm water to mix tapioca starch to ensure success. Also, choose starch produced by reputable manufacturers. 2. For the first method (wrap and then steam), after the sugar water boils, turn off the heat and immediately pour all the boiling sugar water into the tapioca starch slurry at once. Let it rest for about 30 seconds, then stir well. You must pour the boiling sugar water instantly. 3. If neither method works, pour the tapioca starch slurry into the sugar water pot, stirring as you pour. However, this might over-gelatinize the starch and directly cook it, turning it transparent and making it harder to shape. That’s why we don’t use this method. But if your tapioca starch cannot gelatinize normally, this method might work as your starch might require a higher temperature for gelatinization.
Ingredients
Steps
Before starting, watch the complete video to understand the specific steps and key details. Prepare all the ingredients and tools in advance.
First, make the filling. After washing the peeled dried mung beans clean, soak them overnight in water, using 2-3 times the volume of mung beans.
After soaking, strain the mung beans and place them in a steaming dish. Spread them evenly, add a little water, and steam them in a pot with cold water. Once the water boils, steam for about 10 to 15 minutes. When time is up, take one mung bean and gently pinch it. If it turns to powder, it means the steaming is complete.
While the mung beans are hot, sift them using a sieve with slightly larger holes. Add caster sugar while the beans are still warm, and mix by hand until homogeneous and free of particles. Taste a little for sweetness, and if necessary, add more sugar. After mixing, cover with plastic wrap and set aside to cool.
Prepare the purple sweet potato filling next. Wash the purple sweet potatoes, steam them until a chopstick easily pokes through, and peel after cooling slightly. Remove fiber from both ends with a fork, mash into a puree, and sift if too fibrous. Mix with caster sugar by hand until uniform. Cover with plastic wrap and set aside.
To make the 'wrap-then-steam' purple sweet potato crystal zongzi, start by pouring water and caster sugar into a saucepan. Cover with a lid and bring to a boil.
While boiling the sugar water, mix tapioca starch with water until smooth. Use a whisk to break up clumps and mix until it's resistance-free.
Once the sugar water boils, check if the tapioca starch solution has settled; stir it briefly, then turn off the heat for the sugar water. Immediately pour it all into the tapioca slurry, stir quickly a few times, and let it rest to gelatinize. It will transform from liquid to semi-solid. Cover with plastic wrap to cool slightly. 【Tip: Once removed from heat, the sugar water must be poured into the slurry without delay. Stir minimally to avoid over-mixing.】
Wash the zongzi leaves, wipe the surface dry along the vein's direction, and cut off the pointed, hardened parts of the tips. Set aside.
Weigh your purple sweet potato filling and crystal skin. Adjust their respective amounts as desired. Wrap the filling with crystal skin and set aside.
Lay the zongzi leaves flat. Spray or brush a thin coat of vegetable oil on each leaf. Overlap multiple leaves in thirds (i.e., the second leaf covers one-third of the first leaf, and so on).
To wrap zongzi, fold the layered bamboo leaves into a cone, ensuring there are no gaps. Push the sharp tip gently if needed. Fill the cone’s bottom with a bit of crystal paste and press lightly. Place your wrapped filling inside, pressing gently with knuckles. Adjust filling and skin amounts as needed, but ensure the crystal layer doesn't exceed the leaf's maximum height.
For detailed zongzi wrapping techniques, watch [video 12:59].
Place the wrapped crystal zongzi into a steamer. Cover with a lid and steam from cold water to boiling, then reduce to medium-low heat. Steam for 5-10 minutes approximately. Check if the zongzi is translucent to confirm it’s done cooking.
Next, prepare the 'steam-then-wrap' osmanthus mung bean crystal zongzi. Boil water, caster sugar, and dried osmanthus in a saucepan until boiled.
While boiling the sugar syrup, mix tapioca starch and water as before, ensuring uniform consistency without lumps.
When the sugar water boils, stir tapioca slurry briefly, then turn off heat. Gradually pour the hot syrup into the slurry one-third at a time, stirring evenly, then add the remainder. Let it rest to gelatinize fully; it should form a gooey paste.
Pour the crystal paste into a steaming dish and cover with plastic wrap. Steam for about 25 minutes until the mixture becomes fully transparent without any white sections.
Cool the steamed crystal skin. Weigh and shape the mung bean filling into balls. Prepare clean leaves as previously described.
When the crystal skin is still warm enough, wrap it around the filling. Weigh the crystal skin portions according to your preference for wrapping consistency.
For detailed zongzi wrapping techniques, watch [video duration 22:44].
The wrapped crystal zongzi may be refrigerated briefly for a chewier texture. Store in the fridge for 2-3 days, covered, and consume fresh for best quality.