1. Prepare 400 grams of sago;
2. Blanch the sago with hot boiling water and stir it constantly with chopsticks;
3. Rinse several times with cold water until it is not sticky, and drain the water;
4. Divide the sago and white sugar into four equal parts, and soak them in a bowl of coffee, matcha, gardenia, and milk until the sago becomes fat
5. Dumpling leaves, pampas grass, soak and wash, drain the water
6. Prepare dried fruits: 20 grams of dried blueberries, 20 grams of dried cranberries, 20 grams of dried cherries, 20 grams of dried cranberries
7. The zong leaves are folded into a leak-proof funnel shape;
8. Add sago, then dry fruits, and then 80% full of sago;
9. Wrap it in zong leaves;
10. Bundle the rice dumplings with pampas;
11. Use scissors to cut off the extra pampas and zong leaves, and put them in the steamer;
12. Add appropriate amount of water to the pot, put it in the steaming layer, and steam on medium heat for 18 minutes;
13. Let the steamed rice dumplings cool, put them in the refrigerator for 3 hours, and then you can;
14. Colorful, multi-flavored dried fruit crystal dumplings are just fine.
Tips:1. The sago can be blanched with boiling water and rinsed with cold water until it is not sticky, not soaked in boiling water;
2. The color can choose various vegetable juices;
3. Choose what you like to eat dried fruit;
4. The steaming time is 15-20 minutes, not suitable for cooking;
5. Put it in the refrigerator and eat it, it tastes better.
