1.5 kg of Shan Lan glutinous rice, 500 g of mulberry leaves, 500 g of red and blue rattan leaves, 1.5 kg of turmeric, 1 can of coconut milk, proper amount of sugar, and a few small palm leaves.

Method:

1, folium mori and caulis sargentodoxae were decocted in water for 1.5 hours respectively. When the water was black and red respectively, the leaf residue was taken out and colored water was used for later use. Mash turmeric, squeeze it into pulp, and add 500 grams of warm water to leach yellow.

2. Wash and filter Shan Lan rice in water, divide it into three equal parts, put it into three different color solutions, soak it for 8 hours until it is dyed, and then take it out and drain it.

3. Three colors of Shan Lan rice are steamed in cages (rice without water), which takes about 1.5 hours to cook. Divide coconut milk into three equal parts while it is hot, add three kinds of rice and control evenly.

4. Take 50g of each of the three kinds of rice with 1 leaf of small mountain palm on the tablet keyboard, knead it into a pyramid (triangle) shape on three sides, add a proper amount of sugar to the rice, roll up the palm leaf, and wrap the three-color rice.

Features:

Very Miao-flavored color. The three natural colors of yellow, black and red are matched with each other, sweet and fragrant, sweet and slippery, and the shape is beautiful.