Crystal Zongzi
Chewy, colorful, and easy to make—these tapioca crystal zongzi bring festive joy to summer desserts.
Sweet Crystal Zongzi features translucent tapioca layers made with HOJALICIOUS’s concentrated cane sugar syrups, gently hand-pressed into soft, bouncy dumplings. The Lychee Mango version includes Mango Star, a star-shaped mango add-in that adds texture and a playful tropical accent. These easy-to-cook zongzi are perfect for summer recipes, festive menus, and social-friendly dessert content.
Ingredients
🌸 Lychee Rose Hami Melon Zongzi
Tapioca pearls: 90g
Hot water (to soften)
Lychee syrup: 5g
Rose syrup: 5g
Honeydew syrup: 5g
🍑 Cotton Peach Roselle Zongzi
Tapioca pearls: 90g
Oil: 2g
Hot water: 24g
Peach syrup: 5g
Hibiscus syrup: 5g
🥭 Lychee Mango Crystal Zongzi
Tapioca pearls: 60g
Hot water (to soften)
Lychee syrup: 10g
Mango Star: 20g
Directions
🌸 Lychee Rose Honeydew Zongzi
Pour hot water over 30g tapioca pearls, let sit for 2 minutes.
Mash and mix with 5g lychee syrup.
Repeat with rose and honeydew syrups.
Layer into mold or wrap in bamboo leaf.
Steam or boil until translucent.
🍑 Cotton Peach Hibiscus Zongzi
Mix 2g cotton candy powder + 2g oil + 24g hot water.
Pour over 30g tapioca, sit 2 mins, mash.
Prepare 30g tapioca with 5g peach syrup.
Prepare another 30g with 5g hibiscus syrup.
Layer all 3 into mold or wrap. Steam or boil.
🥭 Lychee Mango Crystal Zongzi
Soften 60g tapioca with hot water.
Mash with 10g lychee syrup.
Spread half at bottom.
Add 20g Mango Star in center.
Cover with remaining tapioca, wrap.
Steam or boil until translucent.
🏷 Tips
Chill liquids for clean layers.
Triangle molds help with modern shape.
Hibiscus brings subtle floral tartness.
Mango Star creates visual surprise and texture.
