1. After the glutinous rice is washed, soak it first, preferably overnight. It is best to soak until the rice grains can be easily crushed by hand. Decant to remove the water.
2. Cover the steamer with gauze, put the glutinous rice on high heat and steam for about 20 minutes, spread the steamed glutinous rice and let cool
3. The glutinous rice becomes warm. It is better to touch the temperature of the human body. Wash the strawberries and soak in light salt water, remove the stalks, dry the surface water naturally, wear disposable gloves, and crush them.
4. Put the koji into the strawberry jam and mix well. It is recommended to gradually add the prepared strawberry jam in batches to make the rice grains fully blend with it, and the rice grains shall be completely separated and not sticky.
5. Put the mixed material into a clean container that has been disinfected with boiling water, smooth it, and leave a hole in the middle to observe the water output.
6. Seal the container with plastic wrap, cover it, and ferment in a warm place. The best temperature is 25-30 degrees. If the natural temperature is not enough, you can use sunlight, quilts, etc., generally about 2 days, observe the middle pit If there is water seeping out, you can move it to the refrigerator for storage
7. Put the fermented rice in a container, gently press out a pit with a spoon, and sprinkle a tablespoon of sugar on each serving
8. Beat in the eggs and steam for 15 minutes
