Looking for a New Homemade GIANT CRYSTAL DUMPLING Recipe? Chewy, Juicy & Easy!

Hi everyone I'm so happy to greet you all This delicious Chaozhou-style glutinous rice cake Have you all heard of it and ever tasted it before Today Hanà shares the most detailed instructions for making it To make a delicious cake at home How to achieve a thick crust that's still fully cooked inside And tender delicate filling Especially in the way the peanuts are roasted to be fragrant and rich turning a vibrant eye-catching golden color when the cake is done and according to Hàna's perception This cake is delicious even better than bánh bột tiên I'll prepare the filling now After washing the chives thoroughly let them dry completely—50g I'll cut that piece into smaller sections Add a pinch of baking soda It helps the paste maintain its green color when heated And half a tablespoon of cooking oil Helps keep the skin smooth and shiny Mix well and set aside Add 50g sweet dried apricots Finely chop the radish If unavailable substitute with pickled radish rinsed clean and soaked to reduce saltiness Hana uses 150g of ground pork Seasoning mix includes Half a teaspoon of granulated sugar Half a teaspoon of seasoning powder Half a teaspoon of ground pepper 2 tablespoons water Helps the filling stay moist and prevents it from clumping Just use a spoon to mix the filling with the water Let them truly come together in harmony—no need to knead it too much If you and your friends make it just a little bit pliable and finish it up The meat became tough and hard to chew Then add one tablespoon of oil and mix well This helps make the meat tender And half a teaspoon of tamarind oil For a more flavorful filling Mix well This filling will be wrapped and chilled in the refrigerator before use Continuing Hana shares her method for roasting peanuts so they remain fragrant rich and golden when used in the dessert Add 100 grams of beans I'll cook them in enough oil to fully cover the beans no need for excess Use half a tablespoon of annatto-colored oil Help the beans turn a beautiful yellow after cooking the dumplings Notice the change And cook until the oil is hot When the oil is boiling use chopsticks to stir the beans Fry the beans for another 5 minutes Occasionally you and your friends or family might also remember to flip the betel leaf mat so that the betel leaves can dry evenly on both sides After 5 minutes I'll turn off the heat and pour the beans out If you or anyone here wants to check the texture I can taste one bean to see The beans are just right when they're barely cooked because the hot oil will finish cooking them slightly Cooking them longer causes the beans to become tough and develop an unappealing brown color Let the beans cool completely before mixing them into the filling The beans become very crisp when cooled They taste wonderfully fragrant and rich They have a very beautiful golden color Then I'll crush the bean shells Park the beans in the bag Then use the bottle to scrape the beans apart into two Take one third of the beans and mash them finely Let me mix in a bit of it to make the filling more fragrant and delicious Once the ingredients are prepared I'll start making the dough Today Hana isn't using starch for the dough But using Thai-made powder I use one packet about 400 grams Put it into the blender and blend until very smooth If I didn't grind the beans whole the baked goods would turn out soft and tasteless But after grinding the baked goods have a satisfying chewy crisp texture It's very delicious and not at all greasy After blending pour it into a bowl and set it aside Next add 450ml of water Add 1 part of 4 teaspoons of salt Once you see it cover and bring to a boil Turn off the heat when the water boils gradually add this water to the flour mixture and stir thoroughly She sells gentlemen and ladies and friends remember to mix the flour and water thoroughly because if you don't mix it well just a bit The drier the dough the more likely that part will crack After mixing everything I'll let the glass powder rest for another 10 minutes Let the inner batter portion be exposed to the boiling water A little boiling will make the dumplings cook more easily After 10 minutes add 2 tablespoons of cooking oil and knead into a smooth elastic dough If the dough is too hot you and your friends can use a spatula or a spoon to mix it until it cools down a bit Turn the dough out onto a surface and knead it for another five minutes or so—the longer you knead it the crispier and tastier the bread will become This is Hana's dough after kneading The dough is very elastic Cover the dough with a glass and let it rest for another 15 minutes Pour the powder while watching the water flow Sauté for 15 minutes then divide the dough into 12 equal portions Each portion weighs approximately 68 grams If you'd prefer smaller cakes I can make smaller portions shape each portion into a round ball and cover them with a glass To prevent the powder from drying ou Once the dough is ready I take the meat out of the refrigerator Now I add all the ingredients And mix them together This time divide the filling into 12 equal parts no need to squeeze the filling too tightly as the dough nowadays is very soft and sticky So I'll use a little cornstarch to prevent sticking Hana tried using ear protectors to support the cake But the edges are very slippery making it hard to grip them directly so I'll use my hands without flour to pick up the edges Use your hands to stretch and rotate the dough into a round shape about 9 cm in diameter making the edges slightly thicker than the center Let me adjust the edges a bit so the dough isn't too thin or stretched After I press the edges of the dough together firmly with my hands If it sticks I'll use cornstarch to prevent sticking But please dear aunties uncles elders and friends be sure to pay close attention I apply a thin layer of paste around the edges otherwise water can seep in and cause the paste to easily come loose After shaping I also set it aside to prevent the dough from drying out and I had a bowl of boiling water ready beforehand for shaping When the water boils add the dumplings one by one and cook until the water comes back to a boil and the dumplings float to the surface Please don't overfill the pan with batter as a little extra will still rise I'll simmer the dumplings over medium heat and remember to stir them occasionally to prevent the dough from sticking When the water comes back to a boil and the dough is cooked that's when the dumpling is done but don't immediately remove it and turn off the heat Replace the lid and let it steam for 5 more minutes After 5 minutes prepare a bowl of cold water Add 1 tablespoon of vegetable oil Remove the dumplings and place them into the cold water Let it cool for another minute or so to make sure it's not too hot but don't let it sit too long or it'll get soggy After 1 minute briefly rinse off the outer layer of powder with your hands and transfer to a plate If you have scallion oil please use it Like brushing on a thin layer it keeps the cake soft delicious and beautifully shiny And here's Hana's finished cake after completion The dough is exceptionally clear The filling is fully cooked from outside to inside with no unevenness The special filling is exceptionally rich and delicious The peanuts in Hana's snack aren't roasted the usual way—they're cooked in cold oil making this batch especially fragrant and rich The tube-shaped ones are very eye- catching in color The basket-shaped part is chewy and crisp I eat this with sweet and sour fish sauce Or add a little chili sauce to the soy sauce it's really delicious Hope you all like it If you like it don't forget to subscribe and support Hana's channel Thank you Hana Thank you to all the seniors elders and friends who watched Hana says goodbye and sees you next Wednesday