Buy rice dumpling leaves. There are several varieties of rice dumpling leaves. Authentic rice dumpling leaves include: green, dark green, dark green with light yellow dots, and emerald green with yellow irregular dots. The front side is shiny, and the shape is slender, wide and short. . But all in all, the rice dumplings wrapped in rice dumpling leaves have a special green aroma.

Cleaning the rice dumpling leaves: first soak them in water for half an hour, then spread them one by one on a flat board, use a clean brush, run water gently on both sides, rinse, brush, and Wash, then rinse twice with a larger basin or bucket of water. Wipe off the water with a clean towel and set aside.

Washing rice. Clean the impurities and sediment in the glutinous rice, wash the rice twice with clean water, drain the water, wash and wrap it. Keep the rice dry and do not soak it again. The rice dumplings cooked in this way will be full, chewy and fragrant.

Ingredients. Classified by taste: salty, sweet, white. Salty: ham pellets, peanuts, red beans, mung beans, a little salt (add one peppercorn to each rice dumpling when wrapping); sweet: appropriate raisins, red dates, wolfberries or preserved fruits, which can be added according to personal taste and habits; white Taste: No ingredients are added, keeping the original flavor of glutinous rice and the fresh aroma of rice dumpling leaves.

Make rice dumplings. Prepare scissors, spoons, and binding thread, roll the rice dumpling leaves into a funnel shape, roll it firmly without leaking the rice, scoop in the prepared ingredients, and then punch it tightly with chopsticks (the dry rice that is washed and packaged will be just right after cooking and will be fragrant) , tied and sealed, the shape is not limited, as long as it does not leak or fall apart.

Cook rice dumplings. Put the wrapped rice dumplings into the pot and put them out one by one, press them tightly, leaving few gaps, add cold water, bring to a boil over high heat, then turn to low heat for five to six minutes until the rice dumplings are fully cooked until soft and fragrant.

Young mothers and fathers make some rice dumplings for their little ones to eat during the Dragon Boat Festival. It is a good way to commemorate the festival, implement traditional education, and pass on the model behavior of doing it yourself to the next generation, protecting means of preserving intangible cultural heritage.