Sago, Vegetable Oil, Sugar, Mango, Durian, Rice Dumpling Leaves, Coconut Milk
Practice
1, Add Vegetable Oil and Sugar to Sago and Mix Well
2, Slowly Add Water in a few times and Mix Well, Let Sago Absorb the Moisture for a While
3, Cut the Mango into Small Pieces and Remove the Core from the Durian and Set Aside
4, Trim the Leaves of Vacuum Packed Dumpling and Trim Both Ends.
4, the vacuum-packed rice dumpling leaves washed and drained, trimmed the ends. Cotton rope cut for use
5, on the smooth side of each rice dumpling leaves are thinly brushed with a layer of vegetable oil
6, take two leaves, the petiole opposite each other, glossy side up, overlap together
7, in the leaf 1/3 folded up, nestle a funnel shape
8, put a small spoon of soaked sago
9, put mango or durian, and then put a spoonful of sago to cover the sago. 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