純素低糖清涼水果粽！小孩也能吃 Low-Calorie Fruit Tea Zongzi Recipe for Festive Rituals
過節要有儀式感，糉的熱量公認的高。熊貓先生很喜歡吃糉，我用水果茶的配方加入低熱量、富含膳食纖維的蒟蒻粉，口感彈Q，讓他過過口癮。熊貓先生還差點被這高仿傳統糉子給騙了，以為我大發善心做糯米糉😹，當然我不是有意的唷。
以水果茶做基底，冷泡茶比較不傷胃和不影響睡眠，能把茶葉的甜味提引出來，加入炒過的糖鳳梨和青蘋果，不容易出水，茶基底味道很豐富，奇亞籽浸泡後很像米粒的像子，熊貓先生說吃完去方便時特別順暢唷（偷笑）～
◤水果茶糉子◆材料
◤紅茶果凍液
- 大吉嶺紅茶葉 Darjeeling 2 大匙 (可用自己喜歡的茶葉）
- 飲用水 Drinking Water at room temperature 500 ml
- 蒟蒻粉Kojac Jellly 25 g
- 白砂糖／白色羅漢果糖 White Montfruit Sweetener 3 大匙
- 奇亞籽 1 大匙 tbsp
◤橙汁果凍液
- 蒟蒻粉 Kojac Jellly 25 g
- 鮮榨橙汁連橙肉 Fresh Orange Juice 250 ml
- 百香果 Passion Fruit 1 個
- 飲用水 Drinking Water 250 ml
- 白砂糖／白色羅漢果糖 White Montfruit Sweetener 3 大匙
◤水果
- 紅肉火龍果Pink Dragon Fruit 半個
- 芒果丁 Diced Mango ( 選果肉比較硬的，泰國水仙芒或凱特芒) 半個
- 白色羅漢果糖 White Montfruit Sweetener 40 g
- 鳳梨 Pineapple 150 g
- 青蘋果 Green Apple 70 g
- 檸檬汁 Lemon Juice 1 大匙
◤模具
- 食用級塑料袋 Food Grade Clear Pastic Bag(18x12cm) 4 個
◤做法
❶ 鳳梨、青蘋果、芒果、火龍果切丁1x1cm
❷ 鳳梨、青蘋果加入檸檬汁和羅漢果糖，小火加熱炒至沒有水份，放涼備用
❸ 紅茶加入冷水放進冰箱12小時，過濾茶葉
❹ 預備兩個量杯，隔水加熱
❺ 紅茶部份 : 蒟蒻粉混合糖及奇亞籽，加入紅茶，攪拌均勻
❻ 橙汁部份：蒟蒻粉混合糖，橙汁及橙肉，百香果，加入飲用水，攪拌均勻
❼ 蒟蒻粉吸收水份後，攪拌至完全溶化，液體會變得濃稠，攪拌時有阻力，不要攪拌過度避免果凍液凝結，未用的果凍液繼續隔水加熱
❽ 依次將火龍果丁、鳳梨青蘋果、芒果丁放入袋裡，火龍果盡量待在角落裡染成紅色很漂亮
❾ 果凍液手摸起來微熱不燙即可裝袋，入袋時不要超過或低於 60°C，蒟蒻果凍放涼會很快凝結，不好裝袋
❿先倒入橙汁果凍液125ml，讓所有水果丁都能接觸到橙汁蒟蒻，然後倒入紅茶果凍液 125ml
⓫ 袋口與平面反向對疊，拉成糉子造型，接疊袋口用膠紙封口，用洗衣夾夾住袋口掛在室溫凝固，定型約30分鐘後，可放入冰箱冷藏，想要過節儀式感繫上繩子
⓬ 拆開袋子即可食用，水果糉容易出水，製作完成後2天內盡早食用完畢
伸延食譜
http://www.beanpanda.com/143379
Having a sense of ritual is important during holidays, and zongzi is widely recognized for its high calorie content. Mr. Panda loves to eat zongzi, so I decided to add low-calorie and fiber-rich konjac powder to the fruit tea recipe. It gives the zongzi a chewy texture and satisfies his cravings. Mr. Panda almost fell for this high-quality imitation of traditional zongzi, thinking that I had kindly made sticky rice zongzi. Of course, it was not intentional.
Using fruit tea as the base, cold-brewed tea is gentler on the stomach and doesn’t affect sleep. It brings out the sweetness of the tea leaves. I added sautéed sugar pineapple and green apple, which don’t release too much liquid. The tea base has a rich flavor, and after soaking, the chia seeds resemble rice grains. Mr. Panda said it made his digestion particularly smooth afterwards (chuckles)～
【Fruit Tea Zongzi】Ingredients
◤Red Tea Jelly Liquid
Darjeeling black tea leaves – 2 tablespoons (you can use your preferred tea leaves)
Drinking water at room temperature – 500 ml
Kojac Jelly – 25 g
White Montfruit sweetener – 3 tablespoons
Chia seeds – 1 tablespoon
◤Orange Juice Jelly Liquid
Kojac Jelly – 25 g
Freshly squeezed orange juice with pulp – 250 ml
Passion fruit – 1
Drinking water – 250 ml
White Montfruit sweetener – 3 tablespoons
◤Fruits
Pink dragon fruit – half
Diced mango (choose firmer flesh, such as Thai watermelon mango or Kent mango) – half
White Montfruit sweetener – 40 g
Pineapple – 150 g
Green apple – 70 g
Lemon juice – 1 tablespoon
◤Mold
Food-grade clear plastic bags (18×12 cm) – 4
◤Instructions
❶ Cut pineapple, green apple, mango, and dragon fruit into 1×1 cm cubes.
❷ Add lemon juice and Montfruit sweetener to pineapple and green apple. Heat over low heat until no moisture remains. Let it cool.
❸ Add cold water to red tea and refrigerate for 12 hours. Strain the tea leaves.
❹ Prepare two measuring cups and heat them in a water bath.
❺ For the red tea portion: Mix konjac powder with sugar and chia seeds. Add red tea and stir well.
❻ For the orange juice portion: Mix konjac powder with sugar, orange juice, orange pulp, and passion fruit. Add drinking water and stir well.
❼ After konjac powder absorbs the liquid, stir until completely dissolved. The liquid will become thick, and there will be resistance when stirring. Avoid over-stirring to prevent the jelly from solidifying. Continue heating the unused jelly liquid in a water bath.
❽ Place dragon fruit cubes, pineapple and green apple mixture, and mango cubes in separate bags. Try to keep the dragon fruit in the corner to achieve a beautiful red color.
❾ The jelly liquid should feel slightly warm but not scalding to the touch before pouring it into the bags. Do not exceed or go below 60°C when filling the bags. Konjac jelly solidifies quickly when cooled, making it difficult to fill the bags.
❿ Start by pouring 125 ml of orange juice jelly liquid, allowing all the fruit cubes to come into contact with the orange juice konjac. Then pour in 125 ml of red tea jelly liquid.
⓫ Fold the opening of the bag inward, shaping it into a zongzi shape. Use adhesive tape to seal the folded opening. Hang the bag at room temperature using a clothespin for about 30 minutes until it solidifies. After that, it can be refrigerated in the refrigerator to enhance the festive ritual feeling, tying it with a string.
⓬ Open the bags and enjoy. Fruit zongzi tends to release liquid, so it is best to consume them within 2 days after making them.
