1. Prepare materials. 5 grams of Sophora japonica, 300 grams of precious rice or Guichao rice, 3.4 grams of quicklime, appropriate amount of water, and appropriate amount of brown sugar.

2. Soak the rice in water one night in advance.

3. Soak the quicklime in an appropriate amount of water one day in advance, extract the clear water on the upper layer, and do not use the lime below.

4. Weigh the Sophora japonica flowers, put them into the soaked rice and smash them together.

5. Add an appropriate amount of water to the rice and sophora flowers and put them into the wall breaking machine, start the fruit and vegetable function, and beat for about 2 minutes and 40 seconds.

6. The beaten rice paste is fine and has no particles.

7. Put the lime water in a non-stick pot, boil it in another pot and pour it into the rice paste. Stir constantly until evenly mixed, then turn on the heat and cook.

8. After adding lime water, the color will turn dark yellow, stir in the same direction.

9. After the paste is formed, cover it with a lid, put on the minimum fire and cook slowly.

10. Stir for about six minutes to prevent sticking to the pan.

11. The rice cereal changes from thick to thin, and then from thin to thick.

12. Cook for about half an hour, then lift it up and slowly drip it down.

13. Fill the pot head with cold water, put the paste on it, and use a spatula to press it down and drain it into the pot. After pressing it in, change the water several times to allow the sophora pollen to cool down quickly.