Purely attracted by its high color value~I didn't expect much from the taste, but I didn't expect it to be good. Divide into small balls of 10g each, and put them in the freezer for a while to shape them.

Mix 300g caramel syrup with 100g water and bring to a boil. (I used 80% water syrup)

While boiling the water syrup, we can start mixing the crystal powder liquid. Add 100g of crystal powder to 100g of water and slowly mix well. (If you are afraid of not watching the heat well and can't do two things at the same time, you can mix the crystal powder liquid first, and then cook the water syrup)

Pour the crystal powder liquid slowly into the maltose liquid, while pouring, take the egg pump and stir quickly to prevent lumps. (I am left hand holding the pot to pour, right hand egg pump)

The two liquids will be mixed and stirred well, put into the steamer for 25~35 minutes, high heat steaming until all transparent. (There will be some starbursts of milky white impurities when you cease steaming, it's okay, it will become transparent when it cools down.

When it's not too hot, take about 25g at a time and start wrapping the dumplings. (If it's completely cooled down, it will be very sticky, so it's best to wrap it when it's warmer. (If it's completely cooled down, it will be very sticky, so it's best to wrap it when it's warmer, probably when your hands feel hot, but not particularly hot.)

The crystal skin is first pinched round and then flattened (of course, this is not a very good step), and then pinched as much as possible to form a cake with a thicker center and thinner edges. Then it will form a transparent ball with the filling inside~

Wrap it with a rice dumpling leaf, as you would a rice dumpling.

If you are afraid of having no edges, you can put some crystal skin on the pointed side of the dumpling in advance. (But since I forgot to soak the dumpling leaves in advance, I had to use a dumpling mold instead.)

Refrigerate the dumplings and eat them as you like. (The dumplings will stick to your hands after wrapping, but after refrigerating, it won't stick to your hands and it peels off nicely.

Tips

There are many ways to eat them, so I'll briefly introduce a few. a, you can put some in when you make coconut milk sago soup. b, you can soak milk to eat c, the skin sprinkle some jam, sweet and sour, q pop smooth. d, can also be put together with fruit, into a beautiful fruit platter. e, take a small amount of chopped nuts and condensed milk mixed together, drizzled on the dumplings to eat. Simply say some, look forward to more ways to eat.