1. Mix all the dry ingredients, rice cake ingredients and rice flour 240g? Glutinous rice flour? 90g milk or water120g sugar 40g

2. Add the milk slowly, and knead the flour evenly by hand while adding it until the dough can be kneaded into a ball by hand and dispersed at the touch.

3. Sieve the mixed rice flour 1 time to make it into powder again.

4. The sieved powder is very fine.

5. Spread a layer of cloth on the steamer, brush the oil around the mold, add rice flour to scrape the surface, and it is best to cover it with cloth to prevent water from flowing onto the rice cake. Boil the water pot, steam for 28 minutes, continue to stew for 5 minutes after turning off the fire, take it out and dry it, demould it and decorate it.

6. Decorative flower materials: glutinous rice flour 70g, sticky rice flour 60g, dry flour 40g, sugar 25g, water 170g. All materials are stirred evenly, without powder particles, forming a thin paste. After standing for 30 minutes, put the paste on a boiling pot and cook it for 20 minutes until it is cooked. Stir the dough until smooth, and add pink and green pitaya skins.

7. Roll the dough thin, cut out 4-4 circles with the round mouth of the gelatinizing nozzle, and discharge it overlapping.

8. Roll up from the top.

9. After rolling, press it in the middle with a toothpick and cut it into two small flowers. Leaves are made by kneading dough into drops, flattening it and pressing out veins.

10. Brush the flowers with olive oil or sesame oil. They look beautiful.