1. Put the dough material into the bread machine, knead it into a smooth dough according to the dough procedure, and ferment to twice its size.
2. Shape the glutinous rice into long strips, about 8 inches long, 2 inches wide, and 1 inch high.
3. Take out the dough, press to exhaust, and divide into 2 portions. Take a portion and open it into a rectangular shape, which is about the same length as a stick of glutinous rice. The width is twice that of glutinous rice noodles.
4. Cut off the excess edges.
5. Wrap the glutinous rice and squeeze it tightly.
6. With the mouth down, cut the glutinous rice rolls equally. (You don’t need to cut it, steam it whole and then cut it.)
7. Put it in the steamer and let relax for 30 minutes.
8. In a pan under cold water, turn to high heat and steam for 15 minutes. Turn off the heat and simmer for 5 minutes.
9. The skin is soft and the glutinous rice is salty and fragrant.
