In fact, crystal zongzi looks amazing. It just uses crystal powder instead of glutinous rice which is usually used to make zongzi. We buy crystal powder directly from a treasure or grain store, add appropriate amount of water and mix well.

Add a few tablespoons of sugar and honey to hot water and stir well, then pour the sugar water into the crystal batter to make them fully blend together.

Then put a steaming rack in the boiling pot, and then put the basin with crystal powder in it. Steam for about ten minutes, when the crystal slurry has become a transparent solid. It's sticky at this time. Put some vegetable oil on your hands, divide the crystal dough into equal parts of moderate size, shape it into a round cake, and wrap it with the stuffing we want to eat, such as bean paste, jujube paste, milk yellow and so on.

Then brush a layer of oil on the leaves of Zongzi with a kitchen brush, wrap the crystal-clear Zongzi in it, gently press it with your fingers, and finally wind the rope, drain the water in the hot pot, put it on a steaming rack, steam for 15 minutes after SAIC, take it out and cool it, then put it in the refrigerator for one night, and then take it out and warm it back and forth before eating.