I always like the combination of red bean paste and glutinous rice. Red bean paste is sweet and delicate, and glutinous rice is sticky and slippery. When eaten in the mouth, it tastes delicate, sweet and smooth, which is simply the most perfect combination.

Practice of cutting cakes with glutinous rice flour and bean paste

1. Red bean paste for standby, ready-made in the supermarket.

2. Soak glutinous rice in advance 1 hour or more.

Glutinous rice will be cooked in half an hour. Beat with chopsticks for a while to make glutinous rice more sticky and intriguing.

4. The soaked glutinous rice is steamed on the pot. If you want to eat something soft and rotten, you can make the water more than rice, otherwise it will be flat or slightly lower.

5. Add the first layer of glutinous rice and wash some oil on the back of the spoon to make the glutinous rice smooth.

6. Wash a layer of cooked oil or sesame oil inside the lock box to cut the cake and demould it.

7. Add red bean paste, which can be pressed into sheets with plastic wrap and then moved to glutinous rice.

8. In this way, continue to put glutinous rice and red bean paste.

9. Put it in the refrigerator when you're done. I cooked it at night and ate it the next morning.

10. When eating, turn the lock box upside down, demould it, cut it into pieces, and cut the cake with glutinous rice and red bean paste.