When making glutinous rice dumplings with glutinous rice flour, you should use warm water. The specific method is as follows:

1. Put the glutinous rice flour in a basin and pour an appropriate amount of warm water in small amounts many times. Do not add it all at once. Go in. Use chopsticks to stir into granular form, just a little bit of dry powder at the bottom of the pot.

2. Knead it into a ball with your hands, put it in a basin and cover it, otherwise it will dry out over time.

3. Take a ball and shape it into strips with your hands, then place it on the chopping board and roll it into strips with the palms of your hands, and then cut it into peanut-sized particles with a knife.

4. Roll all the glutinous rice balls into a bowl, then put them in a plastic bag and put them in the freezer of the refrigerator. You can eat them as you go without thawing them in advance.

Notes:

1. Add hot water in small amounts in batches, not all at once.

2. Be sure to use warm water to knead the noodles, never cold water, otherwise the glutinous rice balls will stick to each other when put together.

3. When kneading the noodles with warm water, stir with chopsticks first. Put it in the refrigerator for a while and then take it out and shake it to prevent the glutinous rice balls from freezing into a ball. It doesn't matter if you forget to freeze it into a ball, just take it out and smash it and it will fall apart.

4. If you find it troublesome to roll glutinous rice balls, you can place the cut dough on the chopping board and gently knead it in circles on the chopping board. This will be more efficient, but there will be no rounding by hand.