1. Put 4g of yeast into 250g of warm water, stir and place, mix 100g of black rice noodles with 300g of flour, and mix into black rice dough.
2. Blend into black rice dough, leave 500g of white noodles, add 310g of warm water and 5g of yeast to form white dough, cover it with a damp cloth and leave it to ferment at room temperature for 1 hour.
3. Take half of the white flour and ventilate and knead evenly and roll out thin slices.
4. The black rice noodles are also rolled into pieces the same size as the white noodles and placed on top of the white noodles.
5. Push forward and roll it up tightly.
6. Cut into uniform agent.
7. Put it on the oiled steamer and ferment for a second time for 20 minutes.
8. Steam on high heat for 15 minutes, turn off the heat and wait another 5 minutes before opening the lid and picking it out.
9. Finished product.
10. Finished product.
