Operating materials: 280g glutinous rice flour, appropriate amount of dried fruit, corn oil 15g, pure milk or coconut juice, and appropriate amount of sugar. If there is no corn oil, you can use other edible oils instead, but try not to use heavy flavors such as peanut oil.

1. Take a pot, pour 250g glutinous rice flour (the amount of a whole bowl), then add 30g white sugar, 15g corn oil and 250g pure milk or coconut milk.

2. Take a flat-bottomed container with appropriate size as the mold, and brush a layer of corn oil or cooked oil around the mold to prevent the batter from sticking to the container, which is convenient for demoulding the glutinous rice cake.

After the batter is poured, shake the batter up and down several times to completely eliminate the excess gas in the batter, and then add various dried fruits according to your own taste. Spread all kinds of dried fruits on the batter, and then gently stir the batter with chopsticks to make all kinds of dried fruits evenly blend in the middle of the batter.

3, add water to the pot, boil the fire, steam the batter on the pot. Cover the pot and steam for about 15 minutes, then turn off the heat and take out the pot. After the glutinous rice cake is out of the pot, put it aside to cool, then cover it with plastic wrap and put it in the refrigerator for half an hour.

4. Heat a wok without water or oil, add 30g glutinous rice flour, heat it over medium heat, and stir fry with a spoon until the glutinous rice flour turns yellow. Turn off the heat, take it out of the wok and set it aside to cool.

5. Take out the glutinous rice cake when the cold storage time is up, spread the fried glutinous rice flour evenly on the glutinous rice cake, and then cut the glutinous rice cake into strips or squares with a knife. Our glutinous rice cake is ready, so it is convenient to put it in the refrigerator.