Ingredients: japonica rice flour 1500G, glutinous rice flour 3500g, soft sugar, walnut kernel, lard and osmanthus fragrans.

Mix japonica rice flour and glutinous rice flour according to the ratio of 3:7, add appropriate amount of cold water and knead.

Knead until it becomes dry powder.

Put it in a steamer. After the water in the steamer is boiled, evenly spread a layer of kneaded powder, then add some walnuts and candied dates on it and steam it.

Wait until the powder below looks a little steamed, then spread a layer of powder to continue steaming.

You can cover it with a piece of gauze and steam it for about five or six minutes.

Sprinkle some sweet-scented osmanthus evenly on the top layer. After steaming, buckle it upside down on the chopping block and demould it. After the cake cools, cut it into small pieces and put it in the refrigerator. Reheat it when you want to eat.

2. Exercise 2

Ingredients: 2 kg of glutinous rice flour, 3 liang of sticky rice flour, 6 liang of brown sugar, half a bowl of peanut oil and proper amount of water.

Pour glutinous rice flour and sticky rice flour into a large basin.

Boil the brown sugar cubes in 5 bowls of water (the sugar water should be cooked enough at one time, and do not use cold water or other water when stirring the rice noodles).

Add half a bowl of peanut oil.

Slowly pour in the rice flour and stir well (knead the dough while pouring the sugar water, be careful not to put too much water or too dry, and knead it slowly) until the dough is completely saturated with water and the surface is smooth and soft.

Use a large stainless steel basin with a layer of peanut oil at the bottom (easy to take out after steaming).

Spread the kneaded dough in a basin, flatten it, put it in a pot, boil it in water and cook it for about 2 hours on medium heat.

Steam and cool.

Dip the knife in some water and cut the rice cake. You can eat it directly at this time.

3. Exercise 3

Main ingredients: glutinous rice flour 150g, flour 100g, 2 eggs, and auxiliary materials: 5g yeast, 2g baking powder, 50g water and sesame.

Flour, glutinous rice flour, eggs, yeast and baking powder are put into a container.

Add water.

Stir well, cover with plastic wrap and make it twice as big.

Stir the batter with chopsticks until it is exhausted.

Brush the bowl with oil and add the batter.

Sprinkle sesame seeds.

Steam in the pot for 20 minutes, and then take it out.