1. Add appropriate amount of sugar to sago, mix well, add water to soak for 10 minutes, and mix for a while.
2. Dice the mango and set aside.
3. Wash the corn leaves and set aside.
4. Put the corn leaves into a cone shape, put a little soaked sago, then add diced mango, cover with a layer of sago, and wrap it into zongzi.
5. Put the wrapped zongzi in a steamer and steam for 20-25 minutes. Both hot and cold are edible, the hot one is more crystal clear and sticky, and the cold mango has a stronger flavor. I had only time to take a cold rice dumpling, and the rest was killed by my son.
Tips:1. You don't need too much water for soaking sago, just stir it and the rice can be covered with water.
2. The sago should not be soaked for too long, nor can it be used in hot water, otherwise it will be rotten and not easy to pack, especially for a novice like me. (The corn leaves and mango are not finished, so I don’t want to wait. Soaking sago in hot water turns out to be a tragedy.)
3. It does not need to be steamed for too long. The corn leaves are all small, and the son needs to pack more mangoes, so it is very ripe. After steaming, it can help the sago to be cooked without rushing to open the lid and simmering for a while. through.
