Western rice with vegetable oil and sugar, mix well, add water in small increments and mix well, let stand for 15 minutes, the dumpling leaves washed and drained, trim the two ends, dumplings brush a layer of vegetable oil, two leaves, leaf stalks, opposite, the light side up, overlap, dumplings leaf 1/3 rolled out the funnel shape, put the sago, gently compacted, will be wrapped in a good package of rice dumplings, tied with a cotton rope, the water boils, dumplings under the pot, cook for about half an hour, sheng out, dry and cool.

How to make sago dumplings

Main ingredients:

Sago crystal dumplings, sago 250g, 3 tablespoons of granulated sugar, 2 tablespoons of vegetable oil, rice dumpling leaves, cotton rope

Sago rice dumplings practice and wrapping:

1. Sago in the appropriate amount of vegetable oil and granulated sugar, mix well.

2. Add water in small portions, stir well and let stand for 15 minutes.

3. Wash and drain the leaves and trim the ends.

4. Brush a layer of vegetable oil on the smooth side of the rice dumpling leaves. Take two leaves, with opposite petioles and bare sides facing up, and overlap them.

5. Fold up 1/3 of the leaves, roll out the funnel shape, put a small spoonful of soaked sago, and gently press it down.

6. Wrap the dumplings and tie them with cotton strings.

7. Boil water in a pot, place the rice dumplings in the pot and cook over medium-low heat for about half an hour, then remove from the pot and allow to cool.

Tips

Cooking sago takes more time, so let it soak well and absorb water before wrapping.

After absorbing the water, the sago will become bigger, so you can start wrapping it when you see the volume rising.

When wrapping sago dumplings, other ingredients can be added inside, such as dates and fruits, for a richer flavor.