Remove impurities from red beans, wash them, put them in a pot, add water to cook them, and drain them.

Pour glutinous rice flour, japonica rice flour, sugar and monascus powder into a jar, and take out 300 grams for later use. Pour 300 grams of clean water into the rice noodle jar, stir while pouring until the rice noodles are dry but not wet, then sieve them with a fine mesh, rub them into fine powder with hands while sieving, and then pour the cooked red beans into the jar and mix well.

Take 1 steaming bucket, pour the evenly stirred rice flour into the bucket, and steam it on a boiling pot until the powder is jade-colored and 80% mature. Mix the spare 300g rice noodles with pork plate oil particles, put them in a steaming bucket, steam for about 15 minutes until the powder is cooked and out of the fire, pour them on a clean counter, flatten them by hand, roll them thin and roll them up.

It can make 20 rectangular blocks with a thickness of 5 cm and a length of 8 cm.