1. Put glutinous rice flour, cornstarch and 20 grams of white sugar in a basin, slowly add water, and stir with chopsticks to form a harder dough.
2. Knead the dough repeatedly and evenly.
3. Take a suitable flat pan, spread a thin layer of oil on the bottom of the pan, put the dough in the pan, lightly press it into a dough, and steam in a pot on boiling water for 20 minutes.
4. In the process of steaming the dough, prepare cooked soybean flour and red bean paste.
5. Sprinkle a layer of cooked soybean flour on the kneading pad, pour the steamed dough on the kneading pad, and sprinkle some soybean flour on the dough.
6. Use a rolling pin to roll the dough into 0.5 cm thick rectangular slices.
7. Spread the red bean paste evenly on the dough.
8. Carefully roll into strips, taking care to roll tightly.
9. Cut into 5 cm long pieces.
10. Sift thin soy flour.
