2. Soak the glutinous rice in water overnight.

3, in the steamer laid on gauze, poured into the glutinous rice paving, on the pot on high heat steaming about 20 minutes until completely steamed.

4, transfer the glutinous rice to the bowl of the chef while it is still hot, and mix with the kneading hook at low speed for about 10 minutes, adding about 100ml of hot boiled water several times in the middle, and scraping the bowl wall from time to time.

5, until the glutinous rice stirred until you can not see the grains of rice, the formation of a sticky glutinous rice ball can be.

6. Grease the board with a little oil, spread a large sheet of plastic wrap, and then spread a thin layer of odorless vegetable oil on the wrap as well, and transfer the stirred glutinous rice ball to the plastic wrap.

7, find a stone mortar, the mortar and pestle wrapped in plastic wrap, also smear a little oil on the head to prevent sticking.

8, use the stone pestle and mortar to pound the glutinous rice dough vigorously, the organization of the mochi will become more and more delicate, and the fresh mochi is finished.

9, the soybean noodles in a clean, oil-free pan stir-fried for a few minutes until lightly browned, cooled and ready to use.

10: Boil brown sugar and water in a small pot in the ratio of 2:1 to make a thick brown sugar syrup.

11, in the fresh patties on the surface of a thin pouncing fried soybean noodles to prevent sticking, rolled into a long strip.

12, the patties pulled into a small ball, rolled round and then put into the soybean noodles rolled around, before serving on the table to pour the appropriate amount of red syrup can be.