2. Practice: Mix rice flour and glutinous rice flour and add water little by little. Until the molded part is soft to the touch.

3. Divide it into six equal parts and roll it into a cylinder with a diameter of about two centimeters on the adhesive board.

4. Fill the bottom of the steamer with water and boil it. Add the rice cake and steam for about 20 minutes on medium heat.

5. Really thick rice cakes are immediately thrown into cold water, and after 30 seconds, they are taken out and drained.

6. Put it on real oil paper, cut it with a knife to the length you like, usually 7 to 8 cm. After cooling, you can refrigerate it and carry it with you.