1. Mix glutinous rice flour, starch, sugar, water, vegetable oil and stir well
2. Cover with plastic wrap and steam on the pot for 20 minutes, then let out to cool
3. Stir the red bean paste and Gan natto well
4. Knead into 40g balls
5. Take a piece of steamed glutinous rice (40g) with plastic wrap, roll it into thin slices in the plastic wrap, and sprinkle with a little Gan natto
6. Wrap the red bean paste on the side with the beans and seal the mouth.
Tips:If you think that the red bean filling is sweeter and the glutinous rice crust can be without sugar, the daifuku made with this recipe will not harden when placed in a cold place. The filling will be a strawberry daifuku.
