1. The rice is soaked one day in advance, so that the wall breaker can be smoothly mixed into rice milk
2. Peel the Sydney pear and cut into small pieces
3. Put the rice, Sydney and water into the wall breaker
4. Beat it several times to make the rice milk more delicate and smooth without particles
5. Add white sugar to the beaten rice syrup and stir until the sugar melts
6. Then add cornstarch and stir into a dry powder-free rice milk
7.
8. Pour rice syrup into the grinding tool, and steam it on the pot for about 20 minutes, until it is cooked.
9.
After it is steamed, it will be demoulded by just poke it with a toothpick.
Q bombs, and a touch of Sydney fragrance
Tips:The steaming time depends on the size of the mold.
