Prepare 2.5 kg of glutinous rice flour, a proper amount of sticky rice flour, a steamer and a drawer cloth. Prepare a large clean basin, mix glutinous rice flour and sticky rice flour, pour them into the basin, add a proper amount of water, not too much, or it will be very thin, then stir by hand until it can be lumped with one hand and broken with one pinch, and then set aside. Clean the steamer, wipe it dry with a dry rag, spread the drawer cloth on the steamer grate, and pour in the previously mixed noodles. Put the steamer on the gas, turn on the medium heat and steam for 20 minutes. Pour the steamed noodles into a basin, cool for a while and then start kneading. If you feel sticky when rubbing, you can put some oil in the bottom of the basin, so that glutinous rice flour won't stick to your hands. At this time, you need to rub it patiently until the film can be pulled out. After the glutinous rice flour is kneaded, it can be made into your favorite shape, usually made into a rectangle. After setting a shape, put it in a clean plate, and then put it in the refrigerator for refrigeration. Generally, it can be taken out after 5 hours of refrigeration, sliced or cut into sections, and stored in the freezer. When you want to eat, you can take some out of the freezer, which is very convenient.

Soaking rice cakes in clear water is a good way to preserve them, but it should be noted that rice cakes soaked in clear water need to be cleaned every day and the water should be changed every day, so as to preserve them for a longer time; If your rice cake has been soaked in water, it has not been cleaned or changed, and it has become sour, you can't eat it any more. In addition, after washing, each piece of rice cake is wrapped in a fresh-keeping bag and put in the freezer of the refrigerator. This method can keep the rice cake for a longer time.