Custard Sago Zongzi

My second attempt at making zongzi featured a homemade custard filling. I found the custard recipe on a Hong Kong cooking website, but I didn't fully like it. I may need to find a different recipe. I also reduced the sugar in the recipe, and it tasted too bland, so I suggest adding a bit more. The problem with the filling is that it's very dense; I would prefer something more runny, but I had no idea how to achieve that, so I went with the condensed version. Actually, I checked a few recipes, and the ingredients' proportions and texture were similar, so that's probably the way they make it. I'm just not a big fan.

The previous time, I made red bean zongzi using store-bought bean paste, and they were super tasty. I recommend making them (RECIPE HERE).

If you cannot find bamboo leaves but still want to enjoy zongzi, you can make them in a mold. Just remember to grease the mold so they will not stick to it. If you can find the leaves, it's better as they add some extra aroma!

Ingredients:

- 250g sago pearls (small size)

- 30g sugar

- 20g cooking oil

- 300g red bean paste

- Water (enough to soak the sago pearls)

Custard Filling:

2 eggs

50g sugar 

120ml milk

30g flour

30g corn starch 

35ml oil 

Other Supplies:

- 20 bamboo leaves

- Kitchen twine

Instructions:

1. Preparing Custard Filling:

   - Blend all ingredients together.

   - Pour onto pot or frying pan and cook over low heat constantly stirring. It should take 5-8 minutes, depending on the texture you desire.

   - Transfer into bowl, cover with foil wrap and let it cool.

   -  Divide into 10 even portions, about 30g each.

2. Preparing Bamboo Leaves:

   - Place the bamboo leaves in a large bowl or container.

   - Cover the leaves with warm water and let them soak for 5-10 minutes. This helps soften the leaves and remove any impurities.

   - After soaking, transfer the leaves to a cooking pot.

   - Cover the leaves with clean water in the pot.

   - Bring the water to a boil over medium-high heat.

   - Once boiling, reduce the heat to low and let the leaves simmer for about 15 minutes. This further softens the leaves and ensures they are clean.

   - After cooking, keep the leaves in the water until they have cooled down to room temperature. 

   - Once cooled, use clean water and a mop or cloth to gently clean the leaves, removing any excess dust or residue.

   - Rinse each leaf thoroughly under running water and pat them dry with a clean kitchen towel.

3. Soaking the Sago Pearls:

   - Place the sago pearls in a large mixing bowl.

   - Pour enough water to cover the sago pearls and let them soak for 30 minutes.

   - After soaking, drain off the water using a strainer and squeeze out any excess water. Excess water can affect the texture of the zongzi.

4. Mixing Sago Pearls with Other Ingredients:

   - Mix the soaked sago pearls with sugar and cooking oil until well combined. 

   - If desired, add food coloring at this stage and mix thoroughly.

5. Wrapping the Sago Pearls with Bamboo Leaves:

   - Stack two bamboo leaves on top of each other and fold them at the middle to create a cone shape.

   - Fill the cone with some soaked sago pearls, spreading them towards the sides.

   - Place rcustard ball in the center, then cover with more soaked sago pearls, pressing them in tightly with the back of a spoon.

   - Fold both sides of the bamboo leaves over the filling, then fold the top over and secure with kitchen twine.

6. Steaming on the Stove:

   - Bring water in a steamer to a rolling boil.

   - Arrange the wrapped dumplings in the steamer and steam over high heat for 30 minutes.

   - Let the dumplings cool for about 10 minutes before removing them from the steamer.

7. Serving:

   - Zongzi are best served the next day at room temperature.

   - Serve with palm sugar syrup on the side for dipping. Enjoy your homemade zongzi!