1. Jiangmi rinses and soaks for 4 hours
2. Take out the glutinous rice to control the moisture and crush it with a rolling pin. Don’t crush it too fine. Some coarse grains taste better.
3. Pour into gauze and wrap it in a pot and steam for 30 minutes
4. Spread cold water on the chopping board (to prevent the dough from sticking to the board), add sugar to the rice, fold it quickly and press
5. Knead until the surface is smooth, arrange it into a rectangle, and cut it into the shape you like.
Tips:After the rice is steamed, it should be quickly pressed into the shape. In the meantime, the hand can be dipped in cold water from time to time (it must be cold boiled water or pure water, etc.)
