Ingredients:

Sticky rice 250g; reed leaves 10 pieces; one middle-sized mango

Method:

1 Sticky rice soaks for a night;

2 Reed leaves soak for an hour before using;

3 Cut mango into small cubes;

4 Overlap two reed leaves and fold them into a cone shape;

5 Fill some soaked sticky rice and press to make sure spaces of the cone are filled up

6 Add some mango cubes;

7 Fill more sticky rice

8 Fold reed leaves up and wrap up the sticky rice

9 Tie the zongzi up with cotton thread

10 Boil a pot of water up and throw into zongzi you have made

11 Take zongzi out of boiling water after an hour and put them into cold water; enjoy when they cool down. (Editors: Annie Kwok, Minnie Mao)