1. Peel the persimmon to get the juice, but take out the tongue inside for another use; mix the sticky rice flour and glutinous rice flour thoroughly, take the juice of the persimmon several times and put it into the powder;
2. Knead it thoroughly and knead the rice noodles into fine particles, which have turned into a light persimmon color; this requires patience, otherwise it will be kneaded into noodles;
3. Sieving, this step cannot be omitted, which directly affects the taste and shape of the finished product;
4. The above ingredients are divided into four small molds and steamed for 18 minutes on a low heat to medium heat;
5. Finally, decorate the surface with persimmon tongues.
