Wash sago, soak in boiling water for 3 to 4 minutes, then rinse and soak in clear water.

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Add 300 grams of clean water to japonica rice and glutinous rice flour, mix well into a paste, and beat the eggs well for later use.

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Stir-fry lard and sugar in a pot, and pour sago into it.

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Stir-fry the paste, add the eggs, stir well, and pour into the porcelain plate.

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Scrape the floating surface flat and sprinkle with walnuts evenly.

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six

Steam in a pot of boiling water for 25 minutes. Steamed, taken out, cooled and cut into strips.

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