1. Wash and soak the glutinous rice for two to three hours, and then take it to the market rice mill for processing into rice slurry.

2. After the rice slurry is treated, add corn flour, salt and oil and mix well.

3. Wait for the rice noodles to precipitate after standing, and then pour out the excess water.

4. Take some rice paste and make it with boiling water. Then mix the rice paste with the raw rice paste with a blender.

5. Put half the water into the steamer and bring it to a boil. Then, take an iron plate and put some oil on it. Scoop in a proper amount of rice paste, put it in a steamer, cover it, and take out the rolled powder when bubbling.

6. Put the stuffing on the rolled sheet, draw a roll on the edge of the plate with your fingers, then roll it up from one end and slowly remove the rice skin.

7. After winding, brush a little oil on the rolled powder with a brush to prevent sticking and drying.