1. Remove the impurities from the prepared sago, stir well with milk so that the surface of the sago is moistened. Sago doesn't need to be softened like glutinous rice, this is very convenient and quick. According to personal preference, the sago is divided into two parts, one of which is poured into the matcha powder, mix well.

2. Wrap the dumplings in bamboo leaves to be washed and soaked in water in advance, and then cut the dates into julienne, bean paste into a small ball-shaped balls, not too big. The original sago dumplings are with jujube silk, soaked bamboo leaves folded into a spoon shape, filled with sago, the center into the jujube silk. Wrap with bamboo leaves and tie with string. Matcha-scented sago dumplings are served with bean paste. Fold the soaked bamboo leaves into a spoon shape and fill with matcha-scented sago. Put a bean paste ball in the center, wrap it up and tie it firmly with a string.

3. Personal tie is relatively simple, but very strong, cotton thread tied firmly do not leak rice on the good. Put the wrapped sago dumplings into the pot, water immersed dumplings. Cook on high heat for about 2 hours, turn off the heat and simmer for ten minutes and then take out to taste. Look down the sago is not cooked, completely transparent on the cooked, if not cooked, then open fire to continue to cook.