300g of glutinous rice flour, 200g of rice flour (sticky rice flour), 50g of cornstarch, 500g of red bean paste, 150g of sugar, a small handful each of dried cranberries and raisins
Directions
1. Weigh all the ingredients.
2. Mix glutinous rice flour, rice flour and granulated sugar well and divide into two equal parts. Take one of the portions and add about 130ml of water, stir to form a half-dry, half-wet plain flour and rub it loose. (Water should be added little by little, while adding and mixing, added to the hand pinch up to feel basically no dry powder as good)
3. First take a part of the semi-wet powder, put it into a sieve sieve. The powder will be sifted slowly, you can use a spatula or spoon to press the technique.
4. Sift the spatula or spoon again with a pocket spatula.
5. Shake while pressing and shoveling until all the semi-wet powder is sifted through the fine powder.
6. Take a container and line it with dampened and then wrung out saran wrap (you can also oil the walls of the container).
7. Gently add the sifted plain flour to one-third of the container, scraping down the sides.
8. Bring the water to a boil in a saucepan, then add step 7 and steam over high heat for 5 minutes.
9. This gap to the rest of the other powder in the pour 50g of corn flour, slowly add about 150ml of water, stir into a half-dry, half-wet corn-flavored powder, rub loose.
10. Sift the cornflour from step 9 in the same way as you would sift plain flour into a fine powder.
11. Steam step 8, spread a layer of red bean paste filling on the top, then gently spread the cornstarch powder in step 10, scrape it flat and sprinkle with dried cranberries and raisins.
12. Continue to place in the pot, steam for 15 minutes off the heat, remove and cool before cutting into pieces as desired.