Ingredients: 500ml water, sugar 100g, and appropriate amount of cooked mung beans.

Steps:

1, 500ml of water (2 portions, 350ml for each portion, boiled water 150ml, boiled water 150ml), and appropriate amount of cooked mung beans.

2. Boiling sugar water: add 100g sugar to the formula powder and stir evenly. After mixing, put it into 150ml water and stir evenly. Boil sugar water over high fire.

Making powder paddles: Pour the cooked sugar paddles into the remaining 350 ml of water packed in another container and stir well, then add bowl powder and stir well as much as possible to prevent small powder lumps.

3. Add water to the distance of about 10CM from the steamer, keep the water boiling with slow fire, and put the bowl into the steamer evenly. There should be no water in the bowl to dry. After putting it away, put in the cooked mung beans and quickly pour the prepared slurry into the bowl. It is better to fill it in 9 minutes. The steaming time is about 15 minutes. Look at the middle. If there is white in the middle, it means it is not ripe.

4. Steamed and naturally dried, the crystal clear glutinous rice cake is ready.