Method: 1. Main materials used: glutinous rice flour, starch, olive oil, white sugar, cooked black sesame seeds, white sesame seeds, matcha powder, and shredded coconut.

2. Put glutinous rice flour, starch, and sugar in a large bowl and stir evenly.

3. Add olive oil and appropriate amount of water and mix into a paste, the thickness of thick yogurt.

4. Steam in a steamer over high heat for 30 minutes, then turn off the heat and let it cool down.

5. Put half of the steamed and cooled glutinous rice balls in a plastic bag, and roll them into moderately thick pieces, about 0.5 cm thick.

6. Cut the rolled glutinous rice slices into two parts with scissors.

7. Cut off the top layer of fresh-keeping bag, squeeze the bean paste on one side of the glutinous rice slices, and so on.

8. Rub some olive oil on your hands, push gently with both hands, roll up the glutinous rice slices, and so on.

9. Take a rolled bean paste roll and roll it back and forth on the sesame seeds a few times so that the sesame seeds are evenly coated on the bean paste roll.

10. Take a rolled bean paste roll and roll it back and forth on the black sesame seeds a few times, so that the black sesame seeds are evenly coated on the bean paste roll.

11. Take a roll of bean paste roll and roll it back and forth on the grated coconut a few times to make the coconut paste evenly coated on the bean paste roll.

12. Roll a good bean paste roll back and forth on the matcha powder a few times to evenly coat it with matcha powder.

13. The above amounts are rolled into four flavors in one batch.

14. Just cut it off with a knife