Ingredients: glutinous rice (called glutinous rice in the north) and red dates.
Wash glutinous rice and red dates and soak for more than 4 hours.
Put the glutinous rice into the pot and steam the red dates at the same time.
Steam for about 10- 12 minutes, open the lid, pour boiling water, stir while pouring boiling water, and let the glutinous rice fully absorb water; When the glutinous rice is completely stirred into porridge, cover and continue steaming 15 minutes.
Take out glutinous rice and red dates, soak glutinous rice in water, knead it evenly, and press it into thin slices with a shovel.
Uniform code a layer of red dates.
Reach three layers of rice and two layers of dates, with distinct layers and separate rice and dates. (The more layers, the better.)
Heavy objects are pressed on it, and glutinous rice is pressed into porcelain.
When the cake is cut and cooled, turn it upside down.
Cut along the edge from top to bottom with a knife and sprinkle sugar on the plate. A little water on the knife won't stick easily.