1. Put glutinous rice flour, sticky rice flour, white sugar into a basin and mix
2. Wash the colorful leaves and put them in a food processor to squeeze the juice
3. Strain the colorful leaf juice
4. Pour the colorful leaf juice into the mixed rice noodles
5. Mix it loosely, grab it with your hands and knead it into a dough shape, then cover the lid and let it stand for 1 hour to allow the rice noodles to fully absorb the water
6. Sift the rice noodles that have fully absorbed moisture
7. Put dried cranberries in the rose mold
8. Loosely put in the rice noodles and scrape flat
9. Put it in a steamer and steam for 15 minutes on high heat and set the shape until it is buckled in the gauze and continue to steam for about 15 minutes.
10. Finished product
11. Finished product.
Tips:The color of the photo taken is a bit dark because the light is not good at night, but the actual color of the sponge cake is light green.
