Main Ingredients

Sago

(Moderate)

Red Bean Paste (Other Fillings Can Be Used)

(Moderate)

Dumpling Leaves

(Moderate)

Mizuna

(Moderate)

Accessories

Cooking Tools

Cooking pot

Category

Snacks

Sweet

Cooking

Hours

Normal Difficulty

Boil water to cook the dried rice dumpling leaves and the watercress for a little while, turn off the heat after ten seconds or so, and then soak them.

Drain the water after soaking and lay the leaves on a flat surface.

Wipe the leaves dry, with the wide end rubbing toward the pointed end.

Rinse the sago with water, no need to soak and drain. Add sugar and green tea powder and mix well.

The original flavor is the same, but without adding green tea powder.

Put the dried leaves aside to drain.

Crush the red bean paste into a ball of about the same size

Roll the leaves into a funnel shape

Fill with a layer of sago

Place a piece of red bean paste.

Place a layer of sago and press it firmly.

Close the mouth and wrap it tightly with another rice dumpling leaf like just now.

Tie it tightly with watercress, it must be tight or it will be exposed when cooking.

The same goes for the original flavor.

Put them in a pot. Boil the dumplings in water for 30 or 40 minutes