1. Put the zong leaves in a pot for 5 minutes to soften
2. After boiling, wash each leaf and set aside
3. Rinse the sago with water and drain the water
4. Add sugar
5. Mix well and set aside
6. Perilla peeled and cut into strips
7. Roll the zong leaves into an inverted triangle
8. Add a little sago
9. Add purple sweet potato in the middle
10. Add some sago and wrap it
11. Put it in a steamer and steam it on high heat for about 30 minutes
Tips:Rinse the sago once, don’t soak it
