Production method: Put glutinous rice flour, japonica rice flour and soft sugar into an open jar, add cold water and mix well, pour into a cage and steam with boiling water for about 20 minutes. After the cake is cooked, take it out, put it in an open jar, add appropriate amount of boiling water, and press it with your fist while kneading until the dough is smooth and free of powder particles. Put some oil on the workbench, put the kneaded cooked dough on it, and press it into a flat strip with a width of about 12 cm. Roll the bean paste into a long strip in the middle, knead the two ends together, and knead it into a strip with a diameter of about 2.3 cm. Cut the two ends flat with a knife, then cut them into sections with a length of about 10 cm, align them and wrap them with sugar and oil.