1. Wash the glutinous rice and soak it in cold water for 3-4 hours in advance. Generally soak it at noon and wrap it in the evening.

2. Dry rice dumpling leaves should be soaked in advance. If they are wet, skip this step. After soaking the rice dumpling leaves, boil them in a pot to sterilize them.

3. After soaking the glutinous rice, drain the water, add white sugar and stir evenly.

4. Wash the jujubes and boil them for a while until the pulp becomes plump.

5. If you can’t buy delicious dates, you can use candied dates instead, which is sweeter!

6. Pick two rice dumpling leaves. Smaller and thinner, the rice dumpling leaves can be placed upside down. Let the smooth side of the leaves face up.

7. Roll up the rice dumpling leaves from the bottom into a funnel shape. The bottom of the funnel must be tight, otherwise the glutinous rice will leak out.

8. Use a spoon to dig out some glutinous rice and put it into the funnel. If you use jujube, you can put one in first and then a little glutinous rice.

9. Add a jujube. The dates I used were Xinjiang jujubes, which were relatively large, so I only used one. If you use jujubes, you can put a few more dates, it’s up to you!

10. Add glutinous rice on top and compact it with a spoon. The rice dumplings will taste better if they are packed tightly!

11. Fold the top rice dumpling leaves over.

12. Use your hands to gently press down the rice dumpling leaves on both sides and wrap them tightly.

13. After pressing down both sides, fold the remaining rice dumpling leaves.

14. Fold the folded tail inwards.

15. Tie with thread. You have to press it with your hands during the whole process, otherwise the glutinous rice will leak out if you are not careful!