Sago rice dumplings practice:

1, the preparation of materials: 300 grams of sago, 240 milliliters of coconut milk, the right amount of rice dumpling leaves, 20 grams of dates.

2, dumpling leaves cut off the ends.

3, hot water soak the leaves for two hours.

4, honey dates cut into small pieces.

5, sago coconut milk stirred well to rest for 30 minutes.

6, the sago, dates wrapped into the dumpling leaves.

7, put into the steamer in a small fire steam 2 hours can be.

Sago: Sago is processed from the trunk and body of the palm tree type, through mechanical processing, soaking, precipitation, drying made, the most traditional is the starch extracted from the pith of the coconut tree in the West Valley, made by hand processing. Sago is produced in the Malay Archipelago area, the sago quality net white color of the name of the real pearl sago, white smooth and glutinous, nutrition is quite rich. The general population can be eaten.