The Dumpling Festival is celebrated on the 5th day of the 5th month of the lunar calendar. A notable part of this festival is making and eating dumplings together with family members. However, making dumplings is not an easy feat.\r\n\r\nMany of us find difficulty in wrapping and securing the string around the dumplings successfully; failing to do so will result in dumplings coming loose.\r\n\r\nBut I repeat, a notable part of this festival is making and eating dumplings together with family members. How do I do that with my kids if I have never make dumplings in my entire life?\r\n\r\nRecipes are aplenty online but how do I learn to wrap dumplings? How do I secure a string around the dumpling when I don\u2019t know which side of the triangle should be tied?\r\n\r\nWhat if I tell you there is an easier and kid-friendly way to make dumplings? Look at these Crystal Red Bean Dumplings below:\r\n\r\n\r\n\r\nI made these with my children. My boys are 7 and 13 years old. If they can make them, I am sure most of us can do it too.\r\n\r\nThe ingredients used are also very basic. I don\u2019t usually use fancy ingredients in my recipes. I like to use common items that can easily be found in the kitchen.\r\n\r\n\r\n\r\nWe\u2019ll need only sago, palm sugar, red bean paste to make this magnificently beautiful Crystal dumpling.\r\n\r\nPreparation time: 20 mins\r\nAssembling time: 20 mins\r\nServing size: 8 dumplings\r\nIngredients:\r\n\r\n \t\u00be cup Sago\r\n \t1 cup Gula Melaka (Palm Sugar)\r\n \tRed Bean Paste (can be bought in store or refer to my tutorial video on how to make your own red bean paste)\r\n \tPandan leaves\r\n \tBanana leaf (can replace with pandan leaves)\r\n \t3 x 5 inch plastic bag\r\n\r\nMethod:\r\n\r\n \tBoil chopped palm sugar with \u00bd cup water. Throw in a knotted pandan leaf. This will add a wonderful fragrant to the palm sugar syrup\r\n \tOnce boiled, switch off flame and set aside to cool\r\n \tPour \u00be cup sago into a clean pot\r\n \tPour hot water to more than cover the sago\r\n \tAdd knotted pandan leaf. The pandan leaf will result in a burstful of fragrant aroma when we cut open the dumpling wrapper prior to eating later\r\n \tLet boil for about 20 minutes until the sago turns translucent\r\n \tMeanwhile, shape red bean paste into balls\r\n \tClean and wipe dry banana leaf. Cut it into small squares\r\n \tRemove pandan leaf from the boiling sago. Switch off flame. Pour sago through a sieve and run cold water to remove excess starch\r\n \tPour sago into a bowl and we are ready to start assembling the dumplings\r\n \tFold the banana leaf\r\n \tPlace it inside the plastic bag, pushing the leaf right to the bottom\r\n \tScoop sago into the bag making sure to fill the sides\r\n \tPlace a red bean paste ball and cover with more sago\r\n \tFold the bag and secure with a cellophane tape\r\n \tKeep refrigerated for 2 hours before serving\r\n\r\n\r\n\r\n\r\nHere is a video on how you can make this Super Easy Crystal Red Bean Dumpling Recipe:\r\nhttps:\/\/youtu.be\/jIjGkHLTVw0\r\n\r\nVisit Motherhood Story for more delicious and easy-to-make recipes.