1. Wash the zong leaves, boil, disinfect, and dry them for later use;
2. Soak the sago with water and divide into three portions;
3. Add cocoa powder and mix well, then add some salad oil and sugar and mix well;
4. Add one portion with matcha powder and mix well, then add some salad oil and sugar and mix well;
5. Mung beans are soaked in advance (soaked for 5 hours), add appropriate amount of sugar and mix well;
6. Soak the red and green beans in advance (soak one day and one night), add appropriate amount of sugar and mix well;
7. Chop the candied dates into puree and set aside;
8. The two zong leaves are stacked to form a small funnel shape. First use a spoon to fill a small spoon of sago into the small funnel and compact with a spoon;
9. Then scoop a small spoonful of mung beans and compact with a spoon;
10. Put in candied dates
11. Scoop another small spoonful of mung beans and compact with a spoon;
12. Finally, scoop a small spoonful of sago and compact it with a spoon;
13. Start bandaging, and compact the excess zong leaves on the front;
14. Then bandage both sides;
15. Wrap the long pieces of zong leaves on the front, then wrap around the corners.
16. Use another long zongye to wrap around the corners,
17. Finally, fold up the extra side so that the tightness will not leak out.
18. The wrapped zongzi is wrapped around the waist with water weeds and wrapped in a triangle and finally tied with a single bow.
19. Put the wrapped rice dumplings into an electric pressure cooker, add a proper amount of water, and cook the rice until you smell the aroma of the rice dumplings, then let the pressure cooker press for ten minutes.
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