1. Prepare the ingredients, put powder, sugar, Sageya sunflower oil, and water in the pot in sequence.
2. Stir it with your hands to make a smooth paste, and it can be continuous into a thread when you lift it up.
3. Put the pot on high heat and steam for 15 minutes. After steaming, the paste will solidify. Place it to warm for later use
4. Put it in a silicone bag and knead repeatedly to achieve the highest strength. This step is very important. The kneaded dough is good, and the finished dough will taste fine and elastic
5. Put the dough in the refrigerator for half an hour and then take it out. 30g each of the bean paste stuffing, knead round and set aside
6. Operate with gloves, add 30 grams each of the dough, press it into a dough wrapper and wrap it with bean paste filling, close the mouth and round it.
7. After wrapping, put it in the coconut paste plate, and just wrap the whole body with coconut paste.
8. Put the glutinous rice cakes in the refrigerator for more than half an hour and taste better.
9. The food is about to be out
