1. Mix glutinous rice flour, sticky rice flour and orange flour.
2. Mix the salad oil, milk, and condensed milk evenly.
3. Pour the mixed oil and milk into the powder and mix well.
4. Stir thoroughly and cover with plastic wrap.
5. Put it in a steamer with boiling water and steam for half an hour.
6. After steaming, take out, stir while hot and smooth, and knead it into a dough after cooling.
7. Put the cooled dough into a food bag and roll it into a half-centimeter thick cake.
8. Cut the food bag and coat it with red bean paste.
9. Roll it up carefully and rub it gently.
10. Divide into small pieces.
11. Put it on a plate and drizzle with sweet-scented osmanthus sugar.
Tips:For the red bean paste, I bought it ready-made and it has enough sweetness. The surface was topped with sweet-scented osmanthus sugar, so I did not add any sugar when steaming the rice noodles to avoid over-sweetening. If you like sweeter ones, you can add some sugar when mixing rice noodles.
