2. Preparation materials: 250g of rice flour, 5g of formula powder,100g of sugar, 500ml of water (divided into two parts, one part is 350ml, one part is150ml, and150ml is used for boiling sugar water), and a proper amount of cooked mung beans.
3. Boiling sugar water: Add the formula powder into100g of white sugar and stir well. After mixing, put it into150ml of water and stir well. Boil the sugar paddle with high fire.
4. Making powder paddles: Pour the cooked sugar paddles into the remaining 350 ml water packed in another container and mix well, then add the bowl powder and mix well, and try to mix well to prevent small powder lumps.
5. Place the steamer: add water to the distance of about 10CM from the steamer, keep the water boiling with slow fire, and put the bowl evenly in the steamer. There is no water to be wiped dry in the bowl. After putting it in place, put the cooked mung beans into the bowl quickly, and it is better to fill it with 9 minutes. The steaming time is about 15 minutes. Open the lid in the middle and have a look. If it is in the middle,
6, naturally dry after steaming, and the crystal-clear glutinous rice cake is made.