1, sago add water all soaked for 15 minutes, filter excess water, add sugar, vegetable oil and mix well.

2, bean paste sesame filling into small pieces and rolled round standby.

3, dumpling leaves soaked, boiled for 10 minutes, wipe the surface moisture, in the smooth side of the dumpling leaves inward, rolled into a nest shape, filled with sago, into the bean paste sesame filling, and then covered with a layer of sago pressure, wrapped and shaped into a tie.

4, the steamer pot of water, the packaged dumplings into the, steamed 40 minutes can be.

Sago dumplings is a package of sago (about 400 grams), bean paste sesame filling a package (about 500 grams,), 200 grams of sugar, oil, dumpling leaves as the main material made of dishes.

The zongzi, steamed by the zongzi leaves wrapped in glutinous rice, is one of the traditional festive food of the Chinese nation. Zongzi appeared as early as before the Spring and Autumn Period, and were initially used to worship ancestors and gods. To the Jin Dynasty, zongzi become the Dragon Boat Festival food. The custom of eating zongzi at the Dragon Boat Festival has prevailed in China for thousands of years and has spread to Korea, Japan and Southeast Asian countries.

The main materials of zongzi are glutinous rice, stuffing and Ruo leaf (or Shuusei leaf). Due to the different dietary habits of different places, zongzi formed a north-south flavor; from the taste points, zongzi have salty zongzi and sweet zongzi two categories. The custom of eating rice dumplings, the Dragon Boat Festival on the fifth day of the fifth month of the lunar calendar every year for thousands of years, the Chinese people have to soak glutinous rice, wash rice dumplings, wrapped rice dumplings. As one of the traditional foods with the deepest accumulation of Chinese history and culture, the spread of zongzi is also very far.