Main ingredients

Sago and purple sweet potato

White sugar vegetable oil

Zong leaves

Purple sweet potato crystal rice dumplings Steps

1. Boil the rice dumpling leaves in water for two minutes in advance and then wash them.

2. Cut the purple sweet potato into cubes, add it to the sago, and stir evenly.

3. Wet the sago with a little water and drain. Do not soak it.

4. Cut off the hard part at the root of the rice dumpling leaves and roll them into a funnel shape.

5. Add sago and purple sweet potatoes and compact them.

6. Press the edge of the rice dumpling leaves and cover the top rice dumpling leaves.

7. Fold the rice dumpling leaves over again. Press and hold with your finger.

8.?Tie with cotton thread.

9. Put the wrapped rice dumplings in the pot and cook for 20 minutes.

Tips

1. Boil or steam the rice dumpling leaves for a while to increase their toughness and make them less likely to break.

2. Zongzi made with sago will not rise as much as those made with glutinous rice. Zongzi made with sago will not rise and can be wrapped more tightly.

3. Sago rice dumplings can also be steamed, but the sago must be soaked with water.