Raw materials: 500g reed leaves, 0/000g glutinous rice/kloc-,50g jujube, 50g coix seed, 50g red bean, 50g mung bean, 75g kumquat and 50g green plum.

Cooking method:

1. Blanch the reed leaves with boiling water and let them cool for later use. Wash glutinous rice and soak it in cold water for 24 hours.

2. Soak jujube, coix seed, adzuki bean and mung bean in water; Kumquat and diced green plum.

3. Mix glutinous rice with processed ingredients, wrap it with reed leaves, and cook it in water for 2 hours.