1. The glutinous rice ball flour becomes a slightly soft dough. After covering it with plastic wrap and letting it stand for half an hour, the dough becomes a small ball the size of a little finger belly.
2. Put water in the pot. Pour in the washed fresh ginkgo and rock sugar and cook. (The amount of rock sugar is according to your taste).
3. Continue to cook for three minutes after boiling.
4. Pour the small round balls. Cook until the small round balls float. Hook in a little water starch.
5. Finished product.
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