During the Dragon Boat Festival, fully enjoy the coolness and sweetness of matcha custard ice crystal zongzi.

First make the matcha custard filling: 1 egg, 30g of milk, 40g of cream, and 25g of white sugar, put them together and mix evenly.

Sift in 10 grams of all-purpose flour, 15 grams of cornstarch, and 5 grams of matcha powder.

Continue stirring until smooth.

Turn on low heat and stir slowly until it becomes thick.

Add 15 grams of unsalted butter, and continue folding with a spatula.

Stir-fry until all the butter is melted in.

Then continue stir-frying for about 5-8 minutes, until the dough does not stick to the pan and the dough is smooth.

Take out the dough, wrap it with plastic wrap, and set it aside to cool.

Next, make the ice crystal dough: 100 grams of tapioca starch and 100 grams of cold water. At first, there will be a bit of resistance when stirring, but continue stirring slowly until it is completely dissolved.

200 grams of boiling water and 40 grams of white sugar, boiled until fully boiling. At this time, stir the cassava starch solution again to prevent sedimentation.

First, pour in 1/3 of the boiling water, stirring as you add it, to raise the overall temperature a little.

Then pour all the remaining boiling water in at once. This time, do not stir and let it sit for about 1 minute. Note: This step is quite important. Do not stir and let the batter gelatinize by itself.

After letting it sit for 1 minute, you will see that the surface of the batter will have slightly gelatinized.

Stir again until smooth and silky.

Pour the batter into a bowl with a relatively wide bottom, cover it with plastic wrap, and poke a few holes for ventilation.

Steam over high heat for about 25-30 minutes.

Steam until completely transparent, with no white liquid. Let the ice crystal skin liquid cool slightly before handling.

Divide the matcha custard filling into appropriately sized portions and roll them into balls for later use.

Take an appropriate amount of ice crystal skin and gently spread it out.

Wrap in an appropriate amount of matcha custard filling.

You can shape it using a mold or plastic wrap, and refrigerate it for later use after finishing.

After refrigeration and setting, unmold it.

Matcha custard core crystal rice dumpling, completed O(∩_∩)O

The encounter of icy crisp skin and matcha custard, a rare refreshing dessert in summer.