Sago, vegetable oil, sugar, mango, durian, rice dumpling leaves, coconut milk

Practice

1, add vegetable oil and sugar to the sago and mix well

2, slowly add water several times and mix well, and leave it for a while so that the sago can absorb the water

3, cut the mango into small pieces, and remove the core of the durian and wait for the use of

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

5. Brush a thin layer of vegetable oil on the smooth side of each rice dumpling leaf

6. Take two leaves, with opposite petioles and the glossy side facing upwards, and overlap them

7. Fold up 1/3 of the leaves and nestle them into the shape of a funnel

8. Put in a small spoonful of soaked sago

9. Put in the mangoes or durians. 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