1. Soak the sago in cold water for 5 minutes, drain the water, add in the sugar and salad oil, mix with light hands.
2. Remove the head and tail of zongzi leaves, wash them and boil them with boiling water, remove them and drain them for use.
3. Stack 2 pieces of zongzi leaves and roll them to the middle. Roll them into a funnel. Put a spoonful of sago in the middle. Then put a spoonful of sago in the middle.
4. Cover the two halves of zongzi leaves on the noodles to keep the sago from showing. Tie them with rope or water grass. Don't tie them too tightly, because the sago will grow bigger when cooked.
5. Put some water in the pot that can not be used for zongzi, and cook for about 20 minutes. Turn off the heat and let the zongzi simmer in the pot for 10 minutes. Take it out and let it cool before eating.