1. Boil the rock sugar in 200ml of water until it melts.
2. Put the black sesame seeds into a blender, add 600ml and beat at high speed for 3 minutes to make a slurry.
3. Pour the rock sugar water and the remaining 200ml water and stir well.
4. Add horseshoe flour, sticky rice flour and glutinous rice flour to sesame paste and mix well.
5. Sift it again.
6. Brush the flat base with a thin layer of oil. (I use the rice roll machine to make it, it's very convenient)
7. Scoop in 4 scoops (about 200ml) of the powder slurry. Before scooping, the powder slurry needs to be stirred, because the powder will sink to the bottom.
8. Put it in a steamer and steam for 5-6 minutes on high heat, and the paste will solidify.
9. Take it out and let it cool and roll it up.
10. Cut into sections, sprinkle with white sesame seeds, and serve.
