1. Pour peanut powder and sesame powder into the finished dish. (These two powders can be ground fresh or bought in supermarkets)
2. Add icing sugar to the powder, then mix well and set aside for later use.
3. Pour 600ml of milk, 150g of white sugar and 100g of cornstarch (cornstarch) into the pot, turn on the high heat and stir well.
4. Use a spatula to mark the pot with a figure of 8 and stir slowly. After starting to solidify, switch to rapid stirring.
5. After the glutinous rice cake is made, turn off the heat, divide it into two parts, and pour them into the sesame powder and peanut powder.
6. The glutinous rice cake is fully coated with sesame powder and peanut powder, and while being wrapped, the glutinous rice cake is pulled into a strip.
7. Pull down the long strips of glutinous rice cakes in small pieces, and coat them with peanut flour or sesame flour.
8. Finally, sprinkle with icing sugar and make the sweet and waxy sesame peanut mochi.
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