Zongzi is a traditional Chinese food made to celebrate the Dragon Boat Festival. It is made of glutinous rice stuffed with different fillings and wrapped in bamboo or reed leaves. The filling varies from region to region, and the way to wrap it also varies. This is a spin off desert version which tapioca is used instead of glutinous rice so that the end result is a semi-translucent, chewy desert.
Ingredients:
Tapioca
Reed leaves
purple yam 4-5 medium
Sugar
Optional: Black sesame (Roasted and grounded)
Steps:
1. Peel and steam purple yam. Then blend the purple yam and sugar to your taste. Optional, you can add some roasted black sesame powder.
2. Soak leaves in water overnight. Drain all water and rinse off leaves. Cut the end stem off.
3. Immerse leaves in boiling water and boil for 3 minutes. Then drain off water. The leaves are now ready to use.
4. Rinse Tapioca (no soaking). Mix in some sugar.
5. There are few different ways to wrap Zongzi. Just search "Zongzi" on YouTube. I basically followed YouTube to make those.
6. Steam Zongzi for 1 hour. Unwrap and serve.
You can store Zongzi in refridgerator. Just steam it again for 10-15 minutes before serving.
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