{"id":614,"date":"2026-06-21T07:07:44","date_gmt":"2026-06-21T07:07:44","guid":{"rendered":"https:\/\/sefovirtuve.lt\/?p=614"},"modified":"2026-06-21T07:07:44","modified_gmt":"2026-06-21T07:07:44","slug":"five-flavors-mini-crystal-zongzi-%e4%ba%94%e5%91%b3%e8%bf%b7%e4%bd%a0%e6%b0%b4%e6%99%b6%e7%b2%bd%e5%ad%90%e9%b3%b3%e6%a2%a8","status":"publish","type":"post","link":"https:\/\/sefovirtuve.lt\/?p=614","title":{"rendered":"Five Flavors Mini Crystal Zongzi \u4e94\u5473\u8ff7\u4f60\u6c34\u6676\u7cbd\u5b50\u9cf3\u68a8"},"content":{"rendered":"

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Just in the nick of time for Dragon Boat Festival\u00a0\u7aef\u5348\u7bc0!\u00a0 Except well, this post was originally planned to go out much earlier but I’ve been laid up sick, one of the many sicknesses that children bring back from school.\u00a0 So let’s just say just barely in the nick of time shall we, lol!<\/p>\n

We decided to go a wee bit fancy this year for Dragon Boat Festival and thus ended up with a platter of new and exciting zongzi flavors to tickle the palette and please the eyes.\u00a0 We proudly present this Five Flavors Mini Crystal Zongzi \u4e94\u5473\u8ff7\u4f60\u6c34\u6676\u7cbd\u5b50, five different delicious fillings cradled in crystal skins of translucent tapioca pearls, wrapped in fragrant bamboo leaves before being steamed to perfection!<\/span><\/div>\n
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\u9f8d\u821f\u7af6\u6e21 Dragon Boat Race, attributed to \u674e\u662d\u9053 Li Zhaodao, 8th century<\/i><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

Before we begin a quick historical note<\/i>:<\/b>\u00a0 The Dragon Boat Festival \u7aef\u5348\u7bc0 commemorates the beloved prime minister Qu Yuan \u5c48\u539f of the Warring States period (600BC-200BC) who, overwhelmed by sorrow for his beloved but failing motherland,\u00a0drowned himself in a river.\u00a0 The common folk frantically rowed across the river, beating drums and throwing rice into the water to keep the fish and evil spirits away from Qu Yuan’s body.\u00a0\u00a0<\/i><\/p>\n

From this scenario was born the majestic dragon boat races\u00a0\u9f8d\u821f\u7af6\u6e21\u00a0<\/span>and bamboo wrapped rice dumpling zongzi \u7cbd\u5b50 traditions of today!<\/i><\/p>\n<\/div>\n

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And straight onto the Five Flavors of zongzi filling we’ll be making!\u00a0 Flavor one is a Matcha Filling \u62b9\u8336\u9921\u00a0.\u00a0 Matcha \u62b9\u8336 is the finely ground powder of green tea that has a uniquely fresh, grassy, slightly bitter and slightly sweet flavor.\u00a0 We’ve been so into matcha recently, the flavor so unique and addictive and the color such a vibrant beautiful green!<\/p>\n<\/div>\n

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Flavor two is for the fruit lovers.\u00a0 This luscious Pineapple Custard Filling \u9cf3\u68a8\u86cb\u5976\u9921 is creamy with a bright burst of refreshingly sweet and sour fruit flavor and just a touch of nutty coconut.\u00a0 We couldn’t believe how freshly pineapple-ly this filling came out and how beautifully yellow the colors were!<\/p>\n<\/div>\n

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Flavor three is the most subtle yet no less yummy.\u00a0 This Coconut Milk Custard Filling \u6930\u9999\u86cb\u5976\u9921 is a lovely pale ivory color with a creamy and coconut-y flavor that is\u00a0oh so delicious and comforting.\u00a0 This filling is also used as the base for the Matcha Filling and the Pineapple Custard Filling.<\/p>\n<\/div>\n

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Flavor four is a more sophisticated version of an old favorite.\u00a0 This Black Sesame Filling \u9ed1\u829d\u9ebb\u9921 is embellished with the addition of almonds, peanut butter and condensed milk to up the flavor layers to make a sexy, sophisticated black as black filling that is just nutty-licious!<\/p>\n<\/div>\n

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The final flavor, number five, was a completely new flavor to us and a surprise hit.\u00a0 This Winter Melon Filling \u51ac\u74dc\u9921 has a ever so slightly crunchy, chewy texture and a subtly clear sweet flavor from the melon, all infused with the addition of the aromatic floral notes of the lovely osmanthus flower.\u00a0 Sooooo good!<\/p>\n

Which filling to make for your mini zongzi?\u00a0 Choose one or all, they’re all filling-ly yummilicious!\u00a0 We’re gonna be posting on all of these gorgeous fillings in short order so stay tuned, dear readers!\u00a0 And then, with your choice of fillings made and in the fridge, it’ll be time to make some zongzi!\u00a0\u00a0<\/p>\n<\/div>\n

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Besides the fillings, you’re also gonna need some dried bamboo leaves \u4e7e\u7af9\u8449 to make zongzi.\u00a0 The bamboo leaves, around 12 inches long (30cm), are rehydrated by soaking in hot water overnight and then used to shape and wrap the zongzi.\u00a0 Cooking the zongzi wrapped in the leaves infuses a natural tea like herbal aroma that is crazy<\/i> fragrant.<\/p>\n

Look for the dried bamboo leaves at your local wet market or Asian grocery store, remembering that usually these shops only stock these around the time of the Dragon Boat Festival.\u00a0\u00a0<\/p>\n<\/div>\n

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Instead of the usual rice used for the traditional zongzi, the crystal zongzi uses tapioca pearls \u73cd\u73e0\u7c89\u5713 to surround the filling.\u00a0 When cooked, tapioca pearls become translucent, thus achieving the unique ‘crystal’ look of these delicate dumplings.<\/p>\n

The tapioca pearls vary in size from 1\/25th to 3\/8th inch (1mm to 10mm).\u00a0 Look for the smallest pearls you can find cuz you’re gonna to be making\u00a0mini<\/i> crystal zongzi.<\/p>\n<\/div>\n

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The tapioca pearls are cooked by adding the dry pearls directly into boiling water.\u00a0 Be sure to add in a swirling motion while stirring as this will prevent the pearls from sticking to each other.\u00a0 The pearls are cooked for a short time before being removed from heat to continue cooking in residual heat until the pearls are plump and translucent.<\/p>\n<\/div>\n

Water is then drained and sugar is added to the hot pearls.\u00a0 The sugar melts from the heat and is absorbed into the tapioca pearls.\u00a0 A smidge of oil prevents the cooked pearls from sticking to each other.\u00a0 Finally a couple of spoonfuls of starch mixed in will help the zongzi stick together when the cooking heat gelatinizes the starch.<\/p>\n

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With the tapioca pearls ready we turn to prepare the fillings.\u00a0 Here we introduce a tool to the arsenal – edible rice paper!\u00a0 Any Chinese kid will recognize this as the deliciously edible paper that the famous ‘White Rabbit Candy’ comes wrapped in.\u00a0\u00a0<\/div>\n<\/div>\n

Here we use edible rice paper to wrap the soft fillings before adding to the zongzi.\u00a0 It makes the handling of the filling a breeze!\u00a0 Previously, we would need to weigh out the zongzi fillings, roll into rounds and then freeze til hard enough to handle while wrapping, a much more tedious and time consuming process, trust me.<\/p>\n

With this amazing edible rice paper, we just needed to weigh the filling out to the desired weight, place onto the rice paper, scrunch up while shaping…<\/p>\n

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…and TA-DA!\u00a0 A few seconds later a perfectly shaped filling is ready to go!\u00a0 You can see from the photo that I cut away the extra bits of rice paper but as I worked on I realized that you don’t really even need that step.\u00a0 I just twisted the extra paper a bit and tucked it all under the filling round.\u00a0 The rice paper holds the shape of the filling all the way thru wrapping and steaming.\u00a0 However when you bite into the zongzi the rice paper has mysteriously disappeared!\u00a0 What a neat trick, amirite?!<\/p>\n<\/div>\n

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For the wrapping technique, please refer to our guide on How to Wrap Mini Zongzi Rice Dumpling.\u00a0 Once you have the basic folds of the bamboo leaf in place and the cradle made, add a portion of tapioca pearls.\u00a0 Then add the filling round.<\/div>\n<\/div>\n
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Add another portion of tapioca pearls to the top and use your fingers to spread the pearls to cover the filling evenly.\u00a0 The pearls are sticky and will need some help to spread out.<\/p>\n<\/div>\n

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Again, following the How to Wrap a Mini Zongzi Guide, complete the wrapping of the zongzi and tie it off.\u00a0 The wrapping and the tying of the zongzi need not be that precise; as long as it is shaped in one piece and tied in such a way as to hold together while cooking then you have succeeded.\u00a0 Do remember to be gentle while handling and tying, a zongzi needs TLC!<\/div>\n

To differentiate the different fillings we used a system of knots tied onto the ends of the wrapping string.\u00a0 For flavor one, no knot.\u00a0 For flavor two, one knot.\u00a0 And etc.<\/p>\n<\/div>\n

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Once the zongzi are all wrapped it’s time to steam these babies.\u00a0 Pack these minis into a steamer and steam for a short time, just long enough to allow the tapioca pearls to gel and set into that distinctive zongzi shape.\u00a0 Meanwhile enjoy the heavenly aromatics released by the steaming bamboo leaves.<\/p>\n

After a cool down, all it takes is a quick snip with the scissor to loosen the string, a gentle, careful unwrapping of the bamboo leaf and you’re ready to serve these delicate, translucent Five Flavor Mini Crystal Zongzi with a steaming cup of your favorite tea.\u00a0 Happy Dragon Boat Festival!<\/p>\n<\/div>\n

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\nFive Flavors Mini Crystal Zongzi<\/span><\/i><\/u><\/b><\/p>\n

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(adapted from The Complete Book of Authentic Chinese Dim Sum by Katsumi Yoshioka)<\/span><\/i><\/p>\n

(makes 40)\u00a0 Soak time: overnight\u00a0 Prep: 30 mins\u00a0 Cook: 28 mins<\/span><\/i><\/p>\n

Ingredients:<\/span><\/i><\/b><\/p>\n

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