Chinese Snack |


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Three flavors of high-value ice crystal dumplings specializing in the healing of handicapped party! _______

Three flavors of high-value ice crystal dumplings specializing in the healing of handicapped party! ___________


“After the Dragon Boat Festival, it will officially enter early summer.In such hot weather, if you are tired of eating traditional meat dumplings, you can try to make ice-crystal dumplings with high color. The steamed bun is made of a crystal-clear ice-crystal dumpling with purple potato filling, chocolate filling and red bean filling. It’s mini and lovely. You can eat one at a mouthful, and it’s refreshing and not greasy.The practice is quite simple, and the Handicapped Party can try to do it too! ___________Life needs a sense of ritual. Let’s make dumplings together on this Dragon Boat Festival.The material in the formula is the original crystal skin to make tea-smelling or cocoa-smelling crystal skin. It can be added 1 g tea-smelling powder or 1 g cocoa powder into cassava powder.


Main material

Material Quantity
Tapioca powder 35g
water 35g

Sugar water

Material Quantity
water 67g
sugar 10g


Material Quantity
Red bean stuffing 50g

chocolate filling

Material Quantity
Dark chocolate 53g
Unsalted butter 28g

Purple sweet potato stuffing

Material Quantity
Purple sweet potato 1
sugar 10g


Flavor Sweet taste
Technology steam
time consuming An hour
difficulty ordinary


step 1:

(Chocolate stuffing) Pour dark chocolate into a bowl.

step 1

step 2:

(Chocolate stuffing) Add light cream and melt in hot water.

step 2

step 3:

(Purple potato stuffing) The purple potatoes are peeled and cut into pieces and steamed in a steaming pot.

step 3

step 4:

(Purple potato stuffing) After taking out, add appropriate amount of sugar and crush, reserve.

step 4

step 5:

Sift tea powder (or cocoa powder) into cassava flour and mix well.

step 5

step 6:

Stir in 35g water.

step 6

step 7:

Add 67g water and 10g sugar to boil.

step 7

step 8:

While stirring the batter, flush the sugar water into it at one time.Stir in for a while.

step 8

step 9:

The gelatinized state should be thick and can be hung on the beater.Crystal leather wrapped in refrigerator to cool, stand by.

step 9

step 10:

Divide the filling into 10 g each.

step 10

step 11:

The cooled crystal skin is divided into 25g pieces, and the filling is wrapped in the crystal skin.

step 11

step 12:

The leaves of Zongye are cut off from the hard stems and coated with a thin layer of oil.

step 12

step 13:

Roll the cotyledons into cones and put them in the crystal skin and filling.

step 13

step 14:

Wrap it into a triangle dumpling.

step 14

step 15:

Steam in the pan for about 10 minutes.

step 15

step 16:

Steamed rice dumplings can be eaten after cooling and refrigerating for an hour.~

step 16


/ The ratio of skin to filling/the ratio of crystal skin to filling can be according to personal preferences. The only condition to be followed is that filling can be put in a little bit more, but the amount of skin should not be too small, otherwise, the dumplings may be torn because of the thin skin./ Zongcotyledon/1. The video is made of dried bamboo leaves. It is suggested that fresh Zongcotyledon be selected as far as possible.The surface of the dried leaves is rough, and the wrapped crystal skin will press the grain of the leaves.And the crystal skin is soft, the dry leaves are oiled, and the anti-sticking effect is not as good as the fresh leaves.2. The commonly used leaves of Zongcotyledon are: tussah leaves, bamboo leaves, reed leaves, etc.Fresh leaves can be purchased and washed directly and scalded with boiling water.Dry leaves need to be soaked in hot water to restore their softness and reuse after washing.3. Leaves of zongkou should be soaked in water when they are not in use, otherwise the surface will be dry and the leaves will roll up.Dry the surface before use./ Anti-stick/1. The pasted cassava flour is sticky and can touch hands with bare hands. It is recommended to take PVC food-grade gloves for operation.2. Applying a thin layer of oil on the leaves of Zongcotyledons can play an anti-sticking role. Vegetable oils with low odor, such as corn oil and salad oil, should be selected./ Gelatinization/1. The temperature of cassava flour gelatinization is between 59-70 degrees. The temperature is too low to gelatinize the batter.So the temperature of the sugar water is very important. After boiling, the sugar water should be poured into cassava flour immediately and stirred. After stirring for a while, the semi-solid batter can be obtained.2. Different brands of cassava flour, different production processes, flour