1. Pour the glutinous rice flour with water, mix it into a dough that can be squeezed into a dough, squeeze the noodles, put on the steaming pot that has already opened, spread a dense steaming cloth, spread the glutinous flour and steam for 20 minutes, then let it cool after steaming. Pat cold boiled water on the steaming cloth and knead repeatedly, from the sticky steaming cloth to the smooth and non-sticky steaming cloth.
2. Dip cold boiled water on your hands and repeatedly press the glutinous rice ball into a thin and even cake.
3. Soak the adzuki beans for 12 hours in advance, steam them, let them cool, and mash them into red bean paste for later use.
4. Spread the red bean paste evenly on the glutinous rice cake.
5. The glutinous rice cake is rolled up from one end.
6. After the roll is finished, cut it with a scraper.
7. Stir-fry white sesame seeds for later use
8. Dice the diced cakes and put them in the cooked white sesame seeds to prevent adhesion.
9. The taste is very good. The fragrance of glutinous rice, the aroma of red beans and the burnt aroma of cooked sesame are mixed together.
Tips:The sticky rice cake in North Korea is salted and cooked soybean powder, and the sticky rice cake in Beijing is also the fried soybean powder.
Sesame and soybean flour have the same effect, they are both to prevent sticking together.
