Glutinous rice should be ground into powder, not too fine. White sugar or brown sugar should be turned into sugar water. Slowly add sugar water to glutinous rice flour, mix and knead the flour, knead the cake flour into a set, and it will be scattered with a touch. This water content is just right.

Put some Shuang Mu or bamboo chopsticks in the pot so that the boiling water won't touch the bottom of the steamer. Put the steamer on the pot to steam, and put a little vegetable oil around it. In order to make the cake smooth, powder it to 3 to 5 cm, so it can't be pressed naturally. Gently put it on the pot with boiling water and steam it until cooked. At this time, if you want to steam a thicker cake, you can steam it until it is cooked. Then lift the steamer out of the pot, put a large wet cloth on the table, and tie the steamer to the wet cloth on the table. Take off the steamed cake and put it on the cloth. If you like muffins, it's finished. If you like a slightly denser cake, wrap the cake around the four corners of the cloth and press it hard.

Lard cake is to put lard in two powders, and the second powder is the best.

You can also serve white sugar powder for the first time, brown sugar powder for the second time, and two-color cake.

You can also knead the bean paste into powder, add the white sugar powder for the first time, add the bean paste powder for the second time and add the white sugar powder for the third time to form the bean paste sandwich cake.