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Ice crystal rice dumplings with tea

Ice crystal rice dumplings with tea


“Dragon Boat Festival is approaching again. Traditional zongzi is bound to be indispensable. Of course, there are red and purple star-ice zongzi in these years. Every year, there will be a pile of powder to control the appearance.Maybe it’s because transparent things are always favored in summer. They’re as cool as ice everywhere. They’re filled with all kinds of tea, fruit and other fillings. They’re like solid drinks frozen and movable. How can you refuse to be so cool?It’s better to make it at home every year, adjust the sweetness and choose your favorite stuffing.


Original Crystal Skin

Material Quantity
Crystal powder 100 grams
Malt dust 150 grams
Clean water 200 grams
Vegetable oil Appropriate amount

Sponge tea stuffing

Material Quantity
White kidney bean 120 grams
Dried tea powder 4 grams
water 500 grams
Berry sugar 80 grams
Malt dust 20 grams
Corn oil 40 grams


Flavor Sweet taste
Technology steam
time consuming An hour
difficulty ordinary


step 1:

Filling method: The white kidney beans were washed and soaked in water for 4-8 hours.

step 1

step 2:

Pour out the water and put the soaked beans on the steamer plate.

step 2

step 3:

Put it into the middle and lower layers of the oven, select the steaming function, and set 100 to steamed for 1 hour.

step 3

step 4:

After steaming, pour the steamed beans into the mixer while they are hot, add fine granulated sugar and beat them into a delicate mud shape.

step 4

step 5:

Then pour the bean paste into the pot, stir-fry evenly, add maltose and corn oil, stir-fry until the grease is completely absorbed by the filling, and finally add tea powder to continue stir-frying until no sticky hands can cease fire.

step 5

step 6:

Crystal skin method: 100 grams of crystal powder and 100 grams of clear water mixed and stirred evenly.

step 6

step 7:

Mix 150 grams of maltose syrup with 100 grams of clear water and heat to boil.

step 7

step 8:

Add sugar water into crystal powder water while it is hot and mix evenly.

step 8

step 9:

Pour the mixture into a shallow dish and place it in the middle of the oven.

step 9

step 10:

Choose steaming function, set 100 for 25 minutes.

step 10

step 11:

After steaming, it is obvious that the mixture solidifies and becomes transparent, and is put aside until it is heated.

step 11

step 12:

Divide the cooled tea filling into 20 grams and set aside.

step 12

step 13:

First, apply a little vegetable oil on disposable gloves to prevent sticking. Take 40 grams of crystal skin, rub it round and press flat, then put tea filling on it.

step 13

step 14:

Wrap the crystal skin around the tea filling and knead it round for reserve.

step 14

step 15:

Take two leaves of Zongkou, cut off the hard part of the tip, stack the head and tail relatively, take them up and turn into a cone in the middle, and put them into the crystal skin wrapped with filling.

step 15

step 16:

Then wrap the cotyledons tightly.(Detailed technique reference: Sammy crystal zong)

step 16

step 17:

When the package is finished, tie it up with rope.

step 17

step 18:

It tastes better when refrigerated.

step 18


  1. When crystal powder and water are mixed, they will be sticky at first. They can be cut and mixed slowly with a soft scraper until they become even.2. This time, the vacuum packaging can be used after rinsing. If you buy hard leaves on the market, you need to boil them for five minutes to soften them and reuse them.3. If you don’t want to use the cotyledon wrapping of zongkou, you can choose ice crystal zongkou triangle die to wrap directly.4. When the crystal skin is warm and hot, it should be wrapped. If it is too hot and sticky, the adhesion will decrease if it is too cool.5. Prepared crystal zongzi can be refrigerated and eaten again. The taste will be Q-elastic, and will not stick too much to the leaves of zongzi.6. Crystal dumplings can be stored in refrigerators and sealed for 2-3 days. It is recommended that they be eaten as soon as possible.