Today I attempted to make crystal mooncakes, which are transparent and beautiful, especially loved by children. The process began by putting 100 grams of sago into a food processor to make fine powder, then pouring this sago flour into a large bowl, adding 20 grams of white sugar and 100 grams of warm water, gently stirring while pouring in the water until a relatively thin batter is formed.
Next, I gradually mixed in an appropriate amount of tapioca starch to adjust the batter. Of course, if you prefer not to add tapioca starch, you can choose to reduce the water amount and knead it directly into a dough. Once the batter is adjusted, I kneaded it into a soft dough.
Then, I took a small piece of dough in my palm, gently pinched it into a ball, and pressed my thumb to create a small indentation, putting diced dragon fruit into the cavity. I then slowly gathered and sealed the opening using my thumb and forefinger, finally rolling it in my hands to restore its round shape. To prevent sticking, I lightly coated the formed mooncake with a layer of dry tapioca starch.
In addition to the dragon fruit flavor, I also tried making other flavored mooncakes using green kiwifruit and yellow mango. Before using the mooncake mold, I sprinkled dry tapioca starch inside the mold and then placed the wrapped dough in, gently pressing down to reveal a beautiful pattern.
All the prepared mooncakes were neatly placed in a steamer, and after covering the lid, they were steamed over medium-high heat for about 25 minutes. After turning off the heat, a basket of crystal-clear, colorful mooncakes was successfully completed. These mooncakes not only look enticing, but their taste is also pleasantly sweet and sour, with a chewy texture. After tasting, the children expressed it felt like eating QQ candies, which are absolutely delicious. If you are interested in this making process, why not give it a try yourself!
