Cranberry Sago Rice Dumpling

Cranberry Sago Rice Dumpling

1. Wash the sago lightly with water, never soak;

2. Put it in a food processor and beat it into powder;

3. Add icing sugar to sago flour and mix well, then add boiling water and mix until it becomes a paste; PS: translucent

4. Add dried cranberries and mix well

5. The cleaned zong leaves are folded into a funnel shape, but they cannot leak;

6. Put in the well-mixed cranberry sago paste and wrap it into your favorite shape;

7. This is the wrapped zongzi, use edible scissors to cut off the excess zongye rope;

8. Boil an appropriate amount of water, add the rice dumplings, soak the rice dumplings in the water, and simmer for 45 minutes on medium-low heat.

Tips:

1. It is better to choose large leaves for zong leaves;
2. Sago cannot be soaked;
3. The evenly mixed water should be boiling water.