|Glutinous rice flour||About 150 grams.|
|water||About 170 grams.|
|bean-paste filling||Appropriate amount|
|Cooked soybean powder||Appropriate amount|
Take glutinous rice flour and put it in a basin.
Add water and stir into a thick paste.
Take a heat-resistant vessel, coat the inner wall with vegetable oil, and pour in glutinous rice paste.
Steam in a pot over high heat for 15-20 minutes.
Stir the steamed glutinous rice balls and transfer them to the mat covered with cooked soybean flour at acceptable temperature.
Roll the rectangular face.
Cut off the irregular sides.
Spread a layer of bean paste stuffing.
Roll up along one side.
Stick a layer of cooked soybean flour on the surface.
Eat in segments.
The finished product is sweet, glutinous and delicious.
It’s better to finish it in a short time. After a long time, glutinous rice will harden and taste bad.If it hardens, it can be reheated.
Works from the Soul of the Smoke and Rain in the World of Gourmet Food