1. Wash the glutinous rice and mung beans and soak them in water 4 hours in advance. Wash the raisins with water 20 minutes before the package and soak.
2. Rinse the fresh brown leaves one by one with clean water, both front and back. Bend and fold the washed brown leaves, put them in the pot, and add water. Cover the lid, turn on high heat and wait for the water to boil, then continue to cook for a few minutes and turn off the heat. The cooked brown leaves have toughness and are not easy to break when wrapped.
3. Drain the glutinous rice, mung beans, and raisins (be sure to drain the water, otherwise a lot of water will be marinated when the sugar is added), add an appropriate amount of white sugar, measure it by yourself, and add more sugar if you like sweetness.
4. Stir the sugar, glutinous rice, mung beans, etc., and the filling of the purple glutinous rice dumplings is ready.
5. The palm leaves have to be soaked in water to keep them dry. Take out a piece of brown leaf. The rhizome of the head is a bit hard and not easy to pack. You can cut the harder section with scissors.
6. Hold the palm leaf with both hands and bend it over.
7. As shown in the picture, fold it into a small funnel-like corner.
8. Fill the small corner with fillings.
9. Zongzi fillings can be filled with eight or nine points. The glutinous rice will swell after being cooked, so leave a little space and don't pack it too full.
10. Press down on both sides of the small corner to close it.
11. Turn the upper palm leaves over to cover them, and wrap them in the shape of the triangle with the palm leaves. You have to find a palm tree. This step needs to be explored a few times by yourself, and wrap a few more, slowly. I'm proficient.
12. The wrapped palms are tied with cotton thread. Cook in a pot.
