SINGAPORE HAWKER MARATHON: CRYSTAL DUMPLING (ZONGZI) MADE WITH SAGO PEARLS
WHAT: Beautiful, jewel-like, crystal dumplings called zongzi made purely with sago pearls, which I didn’t actually eat in Singapore.
WHY: Although, as far as I know, this is technically not a “Singaporean thing”, but there’s no reason why it shouldn’t. Its glossily translucent and elegantly geometric body is made entirely with tapioca sago pearls, making it enthusiastically bouncy, springy, chewy, the most texturally cheerful dumpling out there served cold with coconut dark brown sugar syrup.
HOW: By soaking and various natural coloring agents, we are turning plain sago pearls into colorful mushy fillings that, through baptism of boiling water, transforms into these gem-like, glassy and slick dumplings that are wonderfully chewy, cooling and simply euphoric to look at. It’s a texture thing, very much like the addictive quality of tapioca pearls inside boba teas. The single source of fragrance and flavor that is fused into these dumplings (except the green ones that are made with pandan leaf) depends solely on these spear-shaped leaves, often times called zongye (dumpling leaf), mostly harvested from a particular type of East Asian evergreen bamboos. It’s hard to describe it to those who haven’t personally experienced it, as it is a truly unique fragrance. In my best ability, but probably inadequate, I would say it’s a combination of very intense corn husks and grassy tea leaves.
If you feel wary of this unfamiliar ingredient, trust me, once I was too. But after getting over my illogical fear – one that wasn’t even inconvenient because you can buy these leaves with only a few clicks on your computer – I am now so in love of it that I want to use the leftover, incredibly aromatic cooking water as a base for soups! And once I’ve learnt how fun it is to shape them, I just want to sit by a sunny window and make zongzi all day long.
Staying in line with the Southeast Asian flavors of this series, I’m proposing a serving syrup made with coconut milk, dark brown sugar and sea salt, mimicking the flavor of palm sugar. But any other sweethearts like honey, maple syrup, or date syrup will do, too.
IT’S A TEXTURE THING!
Ingredients Instructions Notes * Me and my husband prefer these dumplings to be plain and unfilled. But if you want, you could certainly stuff them with various fillings, like popular red bean paste, or simply mashed pitted dates. And instead of coconut brown sugar syrup, you could also use simply honey or date syrup.
june2
04.27.2018at7:35 AMI will try these with sweet red bean paste, which I love. Thanks for making these mysterious-to-me delicacies so easy to appreciate! The whole slippery texture thing is really foreign to westerners but so much fun to dive into, especially with excellent tutorials like these and your non-hyped but still encouraging enthusiasm. Thanks!
PS: I did make the peanut butter dumplings in green tea and they were goood. : D
Khuzaima
04.27.2018at9:38 AMIt’s somehow looks like “kueh lupis” in Javanese, but we use sticky rice instead of sago pearls. I already can imagine the taste, ah. Gonna try this, thanks Mandy!
gina
04.27.2018at10:55 PMLooks unreal!
BEAUTIFUL!
-g
Kat
05.09.2018at4:17 AMI heard that traditional versions of this are yellow due to lye. If I don’t have lye, could I add turmeric powder to the clear dumpling version?
mandy@ladyandpups
05.09.2018at12:13 PMKat, this recipe doesn’t have lye. there is a bit of turmeric powder in the yellow version:)
Lin
05.11.2018at6:35 AMHi Mandy! I unfortunately didn’t read the recipe till the end and did not cook the sago immediately after wrapping it as we are only having it today (made them yesterday). Should I boil it or do you think the recipe won’t work anymore:(
mandy@ladyandpups
05.11.2018at11:48 AMLin, depending on if the sago is dried out or not. Try cooking them according to the instructions anyways and see. If they are not cooked through add another 20 min of cooking after that :)
Ahaan
05.30.2018at11:18 PMA very unique dish I have never heard. Thanks for letting people know about this recipe by sharing videos & methods.