Pink Crystal Simi Rice Dumplings

1. Water Mama brand powder sago with white sugar.

2. Add coconut milk and water and stir evenly. Let it stand for ten minutes to allow the sago to absorb enough water. If it clumps, add a little more water and stir well.

3. Put the reed leaves into a boiling pot, add water that has been boiled over the leaves, and continue boiling for about five minutes. Remove and cool.

4. Gently brush both sides of the leaves clean.

5. Cut off the head and tail, and stack three reed leaves.

6. Fold one-third of the way.

7. Fold into a triangular cone shape.

8. Scoop a piece of sago and press it slightly, without being too tight. During the cooking process, the sago will swell and become too tight, making it difficult to cook and causing it to burst.

9. Flip down the upward facing leaves.

10. Pinch into a triangle, and fold the excess leaves to the right.

11. Use cotton rope to bind Zongzi tightly.

12. Cut off excess leaves.

13. Wrap everything up, with slightly longer cotton ropes, string them together one by one.

14. Wrap it and put it in the boiling pot, and add 2-3 cm of water to the Zongzi.

15. After boiling over high heat, reduce the heat and simmer for about one to one and a half hours.

16. Once cooked, immediately remove and drain the water.

The freshly cooked sago zongzi is soft and glutinous.

18. Wait until it cools down before consuming.

19. The taste is more chewy and elastic.

20. The reed leaves are not large, making them the most suitable for making sago rice dumplings. They are small and exquisite.

21. Dipping in white sugar and coconut milk tastes even better.

The white sugar in the sago is not added too much, so the finished product is not sweet at all.

23. Small triangular zongzi, mini cute.