2, the dumpling leaves will be washed with water, cut off the top and tail end of the leaves.
3, pour water in the pot, boil, put the rice dumpling leaves, the rice dumpling leaves hot, this can make the rice dumpling leaves more fragrant, and not easy to break. A little hot for a while, you can turn off the fire, will be dumpling leaves have been soaked in water, do not need to take out.
4, take two pieces of rice dumpling leaves, the dumplings from the center of the bend into a nest.
5. Put in the sago, and use chopsticks to tie up the bottom. Put in a little bit of date pieces and finally a little bit more sago to cover it.
6. Steam the wrapped dumplings for about 45 minutes.
Sago is processed from the trunk and body (stems) of palm trees (Metroxylonsp), through mechanical processing, soaking, precipitation, drying made of edible sago starch, the most traditional is extracted from the pith of the coconut tree in the West Valley (also known as Sagalaya, Sagalaya) starch, made by hand processing.
Sago is produced in the Malay Archipelago, the sago is white, white, white, smooth and glutinous, nutritious. The general public can eat. Suitable for the weak, postpartum recovery period, indigestion, fatigue, lung gas deficiency, tuberculosis, impotence and coughing, diabetics are not allowed to eat.