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1. Cut the purple cabbage well.
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2. To make the juice, I use a fruit juicer that separates the juice from the residue. There is no need to filter, and the juice is used directly.
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3. Pour directly into the prepared (the ratio of glutinous rice flour and sticky rice flour are half each).
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4. Knead the dough.
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5. The stuffing I prepared is meat, carrots, and purple cabbage. The three are seasoned together and wrapped.
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6. Dip some oil on your hands when you pack it, so it packs up very quickly and it comes out beautifully.
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7. Put the steamer on high heat and steam for 15 minutes.
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8. It has been steamed for 15 minutes.
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9. The color of the plate will be darker.
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10. Very delicious, soft and waxy.
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