1. Add 50 grams of glutinous rice flour to 250 grams of cold water and mix well.
2. When it is cooked on low heat, the rice milk becomes thicker and thicker. When it becomes translucent, turn off the heat immediately. Pay attention to stirring. The cooked pulp is ready. Don't cook for too long.
3. Take another 100 grams of glutinous rice flour, 30 grams of water, add 40 grams of cooked pulp, and knead into a dough.
4. Rubbing into long strips
5. Cut into small doses. (The glutinous rice dough is easy to dry, it is best to put it in a pot with steam, take one for each)
6. For the filling, I use brown sugar and five-grain flour filling. (Homemade. I am posting a separate self-made method) It is not good to pack some water.
7. The skin was a bit dry and rolled in the water.
8. Rolled in the powder again, rubbed.
9. The big one is big and the small one is cooked.
10. But the taste is good, the skin is tough and soft.
