Candied dates and sago rice dumplings

2024-08-16 09:39:52 Festival food

Ingredients

Simi 500 grams
Big Candied Dates 11 pcs
Zongye (Ruoye) 22 sheets
Tie rice dumpling rope 11 pieces

Steps

1. I used dried Ruo leaves. Soak the dried Ruo leaves and the ropes tied with the rice dumplings for two hours, then boil them in water for 5 minutes, take them out and rinse them with clean water.

2. Wet the sago with a little water and drain. No need to soak.

3. Prepare candied dates (this is candied dates and does not need to be washed).

4. Start making rice dumplings: first take two rice dumpling leaves (if your rice dumpling leaves are wide enough, then one will do), and trim both ends with small kitchen scissors;

5. Two rice dumpling leaves, with petioles facing each other, shiny side facing up, overlapping each other;

6. Fold 1/3 of the rice dumpling leaf to form a funnel shape (the bottom of the funnel must be tight, otherwise rice will leak out);

7. Scoop 1/3 of the sago into the funnel and lightly pound it with chopsticks.

8. Put in a large candied date;

9. Add 2/3 of the sago and lightly compact it with a spoon;

10. Then fold the upper leaves of the rice dumpling leaves down until they completely cover the opening;

11. Fold the rice dumpling leaves along the edge;

12. Tie the rice dumpling waist with a tight knot, and a tight and beautiful rice dumpling will be wrapped.

13. Wrap all sago rice dumplings according to law.

14. Put the wrapped sago rice dumplings into the pot, add enough water, the water level must submerge the rice dumplings, boil over medium heat and cook for 20 minutes until the rice dumplings are cooked.