2, dry rice dumpling leaves should be soaked in advance, wet omit this step. After the leaves are soaked, boil them in a pot to sterilize them.
3, after soaking the glutinous rice, control the water, add sugar and mix well.
4, jujube wash, cook for a while, will be its pulp boil bubble plump.
5, if you can not buy delicious dates, you can use this candied dates instead, this sweeter!
6, pick two rice dumpling leaves, if the rice dumpling leaves are smaller and thinner, you can place the rice dumpling leaves upside down. Let the smooth side of the leaf face up.
7, the rice dumpling leaves from the bottom of the roll up, funnel-shaped, the funnel must be tight underneath, otherwise it will leak glutinous rice.
8. Use a spoon to scoop a little glutinous rice into the funnel. If you use small dates, you can put one in first, then a little glutinous rice.
9, put a large date. The dates I used were Xinjiang jujubes, which are relatively large, so I only used one. If you use small dates, you can put in a few more, at your own discretion!
10, in the top and then into the glutinous rice, with a spoon compaction. The dumplings will taste better when they are compacted!
11, fold over the upper rice dumpling leaves.
12, use your hands to gently press down the leaves on both sides of the rice dumpling, wrapped tightly.
13, after pressing down both sides, the remaining leaves are folded over.
14: Fold this folded tail inward.
15: Tie it with thread. The whole process should be pressed with your hands, if you are not careful glutinous rice will leak out oh!