1. Soak the glutinous rice in water one night in advance, and wash and drain it the next morning. The steamer hill of the rice cooker is covered with clean steaming cloth (gauze), and glutinous rice is evenly wrapped in the steaming cloth. Add water to the rice cooker and press the cooking button.

2. When steaming glutinous rice, prepare materials for wrapping glutinous rice balls, such as carrots, mushrooms, black fungus, scallops and shallots.

3. Spread the fresh-keeping bag on a clean chopping board, and spread a proper amount of steamed glutinous rice on the fresh-keeping bag.

4. Arrange the materials in the second step in a straight line among the glutinous rice. (convenient for dressing)

5. Hold the fresh-keeping bag in both hands and move closer to the middle to knead the glutinous rice into a ball.

6. Melt the sugar wrapped in the hot glutinous rice just out of the pot, which is sweet and salty.