1. Mix 1 tablespoon of corn flour + 1 tablespoon of powdered sugar evenly, use a proper amount of hydration to make a thin paste; also melt the brown sugar; melt the matcha powder + powdered sugar.
2. Pour the sago into the three colored pastes and spread the paste evenly. The sago only needs to be moistened, and there is no need to over-soak the sago.
3. Take a soaked rice dumpling leaf.
4. Roll the zong leaves into elongated cones.
5. Pour in sago, add red bean paste, corn kernels, etc. according to personal preference.
6. Make the bag firm, then make water in the pot (subject to the ability to soak the zongzi), boil, put the wrapped zongzi, cook for 30-60 minutes according to the size of the zongzi, do not take it out immediately after cooking, simmer in water Let it cool naturally before eating.
7. After cooking, simmer, make sure that the amount of water is sufficient, and you can finish all the rice dumplings in the end.
Tips:1. It's better to eat after ice.
2. The shape of the zongzi is arbitrary, whatever is good, but personally, it’s better to make this zongzi smaller and easy to cook.
3. It is recommended to use powdered sugar to adjust the sweetness, otherwise the sweetness will be uneven after cooking.
