1, you can first knead a small ball of glutinous rice flour, and then put it into boiling water to cook, and then add this ball of cooked glutinous rice dough to the rest of the glutinous rice flour with water and kneaded into a ball to increase the viscosity of the dough, so it is not so easy to crack.
2. If you are using glutinous rice to make snacks, such as red bean mochi, you can directly steam the kneaded glutinous rice ball. When the steamed glutinous rice is not so hot, put on disposable food gloves and grab the glutinous rice to wrap the filling.
3. You can also add some clarified noodles when mixing the dough to increase its stickiness, so it won't crack easily.
Whether to use cold water or hot water to mix the glutinous rice flour:
Use cooler warm water to mix the noodles, which are thick and soft. If the water is cold, the noodles will be loose and not easy to knead. If the water is too hot, the noodles will be too hot to handle. Slowly add water to the glutinous rice flour with water, and be careful not to add too much.
When making glutinous rice flour, after adding water to the flour, you must make it quickly, otherwise the flour will easily fall apart, and it may cause half of the flour to be raw and half of the flour to be cooked.