2. Wash the glutinous rice and put it in a basin for later use. Add more water to the cauldron, heat and boil, and add the spare glutinous rice to cook casually. Remember, glutinous rice can't be cooked like rice, otherwise it will become thin.

3. Separate the cooked glutinous rice from the rice soup. The glutinous rice missed the excess water, and the glutinous rice was steamed in a wooden rice cooker.

4. Pour the steamed glutinous rice into a pocket or groove and beat it with a wooden hammer until all the glutinous rice sticks together.

5. Pour the mashed dumplings into a clean container, knead the glutinous rice evenly into fist-sized dumplings by hand, and place each dumpling at a certain distance to avoid adhesion.

6. It's best to eat it while it's hot. It tastes better with soybean brown sugar powder. It needs to be heated after cooling, otherwise it will be very hard.