2, slowly add water in several times and mix well, let the sago absorb the water

3, cut the mango into small pieces, and remove the core of the durian to be used

4, wash and drain vacuum-packed rice dumpling leaves, and trim the ends. Cotton rope cut for use

5, on the smooth side of each rice dumpling leaves are thinly brushed with a layer of vegetable oil

6, take two leaves, petiole opposite, glossy side up, overlap together

7, in the leaf 1/3 folded up, nestle a funnel shape

8, put a small spoon of soaked sago

9, into the mango or durian, and then put a spoonful of sago to cover. Then put a spoonful of sago to cover the fruit, gently compacted

10, wrapped into a triangular cone-shaped dumplings, intercepting the waist tied with cotton rope

11, burn a pot of boiling water, water boiled under the dumplings, medium-low heat cooking for about half an hour

12, take out the dumplings to cool down and then chilled for a while, you can eat it when poured with coconut milk