The same method as the five-color glutinous rice. Black glutinous rice is made from the skin of maple leaves and their tender stems, mashed in a mortar, slightly air-dried and then immersed in a certain amount of water. After soaking for a day and night, the leaf residue is taken out and filtered to obtain the black dye liquid. The black dye juice should be boiled in a pot of boiled water until it reaches 50 to 60 degrees, and then the glutinous rice should be immersed in it. Yellow dye can be extracted from the juice of yellow flowers, fruits and tubers of yellow gardenia, yellow qiang and other plants. Boil the yellow flower juice, or mash the gardenia and soak it in water to get a yellow-green dye solution. You can also mash the yellow qiang and mix it with the glutinous rice and rub it vigorously to get yellow glutinous rice (it can be steamed directly, no need to soak). Red dye and purple dye are made from boiled red and blue grasses of the same variety but with different leaf shapes. The leaves are slightly longer and the color is slightly darker. The cooked color is thicker and the soaked rice will be purple. The leaves are rounder and the color is lighter. The cooked color is lighter and the soaked rice will be bright red.

After extracting the four juices, put different amounts of rice into them and soak them. After they are colored, wrap them in rice dumpling leaves and put them in a steamer to steam for about an hour. There are five colors of rice dumplings: black, red, yellow, purple and white (the original color of glutinous rice).