Dumpling skin: dumpling leaves

Crystal powder 100g

Corn syrup 300g

Dumpling filling:

Yellow: 1 mango

Mucilage rice flour 40g

Sugar 20g

Red: Rose sauce

Dried cranberry

Cool Star Ice Rice Dumplings Directions

Dumpling skin:

1. Crystal powder, add 100g of cold water to melt. The amount of water is small, so be sure to stir carefully

2. Non-stick pan add corn syrup as well as 100g of water. Stir well and bring to a boil, making sure to mix completely until it boils.

3. Slowly add the boiling sugar water to the well-stirred crystal powder, stirring as you rinse, don't stop, it will clump, make sure to get it even!

4. Mix well and steam on high heat for 25 minutes until completely transparent. Transparent is cooked. Take it out and let it cool. About to not hot hands can be used. (Just steamed out of the inside is full of small bubbles, after cooling will be completely transparent ah)

The dumplings filling: red filling: dried cranberries chopped, and then added vegetables homemade rose sauce, with a non-stick pan slightly fried, and then cooled. yellow filling: mango peeled and diced, chopped into a puree, medium heat to boil, change to low heat and add sugar, change the cooking side stirring. Into the fried sticky rice flour, mix well until no powder particles, cook until thick when you can turn off the fire, let cool.

Packing rice dumplings: 1. Use a spoon to take an appropriate amount of crystal skin, ball in the hand and flatten, wrapped in filling.

2. Wash clean, dry rice dumpling leaves wrapped into a cone, put the wrapped crystal dough into it, yards of shape, package package package ~

4. After the package is put in the refrigerator freezer for about three or four hours, you can eat it ~

Tips

1. Crystal skin while it is still hot. It's hard to set the shape when it's cold. If you make a lot of cool too fast. Cooled skin into the microwave oven with a lid on high heat for 15 seconds to remove continue to wrap Oh. Crystal skin is afraid of drying out, be sure to cover with a lid or plastic wrap when cooled. 2. When wrapping the filling, the hands should be greased, or especially sticky. 3. Refrigerate for one week. Before eating in order to good peeling not sticky can be put into the freezer half an hour out. 4. eat, you can grind the nuts, mixed with condensed milk. Make a sauce with the food. 5. By the way, when making mango puree, leave some small diced pulp, which can be mixed in the mango puree as a filling, the color and taste are more rich.