Tools: large bowl, knife, anvil, steamer. Production: (1) Put the black glutinous rice into a pot, add boiling water to drown it, and then wait until the water is completely cold. Wash and drain the black glutinous rice, put it into a stainless steel basin +900g boiling water, and steam for 90 minutes (when the water is boiling, it is not good to prepare boiling water to add to the steamer at any time, and it is not good if the pot is dry! ! ! )

Second step

(2) After 90 minutes, the taro (diced as 1cm* 1cm), sweet corn kernels and fine sugar are evenly spread on the black glutinous rice in turn, steamed for 40 minutes, stirred evenly after steaming, and then poured into a fresh-keeping box for natural cooling. When preparing dessert, dig it with an ice cream spoon and compact it into balls. Refrigerate. The shelf life is 3 days. About 2000ml (the highest fire in the whole induction cooker)