1. Take out the bottom plate and spread a layer of plastic wrap
2. Add glutinous rice flour, edible oil, and water in sequence, and mix well each time to make a flour slurry
3. Pour the flour paste and gently shake the plate to make the flour paste more horizontal. Heat an appropriate amount of water in the steamer, steam for 5-10 minutes on high heat, insert chopsticks or toothpicks into the cake, pull out without the paste, and then take it out Let cool for later
4. Sprinkle a layer of shredded coconut on the silicone mat, buckle the steamed glutinous rice cake upside down on the mat and take off the plate
5. It can be divided into two parts and rolled out thinner, or one part slightly thick
6. Use a rolling pin to roll the glutinous rice cake into a rectangular slice, then put an appropriate amount of mung bean paste (the previous post has already introduced the production of mung bean paste), smooth it, and roll it up
7. Cut into equal pieces, then roll with shredded coconut
