Mini Crystal Red Bean Zong Zi 水晶紅豆粽子
These Mini Crystal Red Bean Zong Zi, or 水晶紅豆粽子, a light and delightfully chewy, beautifully translucent version of the traditional zong zi, are made with tapioca pearls wrapped about a sweet nutty red bean paste center.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 24 zong zi bamboo leaves and string/straw for tying
- 1 1/4 cup tapioca pearls, 200g (small to medium size, 1-3mm)
- 1 tbsp sugar, 12 g
- 1 tbsp oil
- 1 cup red bean paste, 240g
Instructions
- 1
Boil dried bamboo leaves in large pot of water for 8-10 mins or until color changes and the leaves are pliable. Remove from hot water and let continue to soak in cool water. Throw straw (if using) into hot water left in pot and let soak for a few minutes until pliable.
- 2
Boil a pot of enough water to cover tapioca/sago pearls by approx. 2 inch. When water is boiling, add in pearls. Let boil for 8 mins.
- 3
Turn heat off and let sit covered for 10-15 mins or until the sago is just transparent all the way through. Be sure to keep an eye on it, you don't want to overcook it. Run cold tap water over sago to cool off and then drain thoroughly.
- 4
Add oil and sugar and mix well.
- 5
Prepare red bean paste by rolling into 3/4 inch balls (around 11-12g). Freeze the red bean paste for 10 mins to firm up first.
- 6
Wrap and tie the zong zi as per the step by step guide at our post How to Wrap a Mini Zong Zi.
- 7
When finished wrapping, boil the zong zi for 15 mins over medium heat.
- 8
Remove from heat and let cool 3-5 mins before unwrapping by cutting the ties and removing the bamboo leaf. If the zong zi sticks to bamboo leaf use a butter knife to gently help it along at any sticky points.
- 9
For any zong zi you are not eating that day, let them cool down to room temperature before storing in fridge for 3 days or in the freezer for 3-4 months. For frozen zong zi, no need to defrost just boil for 15-20 mins.