The method of steaming rice cakes is as follows:

Proportion: The proportion of jujube and white heart millet noodles can be determined according to your preference. I think more dates make it more delicious, so I should add more than half of the red dates.

1. Jujubes are the first to screen out damaged and cracked ones.

2. Wash away the fine sand on the surface with tap water.

3. Use a moisture-proof wok, bring to a boil, put the jujubes in, cover with water for one minute, pick up and drain.

4. Add jujubes to the millet noodles, mix well, and coat the surface of the jujubes evenly with the millet noodles.

5. Add jujubes to the millet noodles, mix well, and coat the surface of the jujubes evenly with the millet noodles.

6. Until everything is moist and there is no powder. Do not make it too wet, as it can easily cause the mung bean cake to become soft and collapse.

7. Take a piece of batter, just like steamed steamed buns, and make a hole in the middle.

8. The higher you hold it, the better, and the higher it is, the better the intention! (Of course, it will become soft once steamed).

9. The higher you hold it, the better, and the higher it is, the better your intention! (Of course, it will become soft as soon as it is steamed).

10. Boil water over high heat and steam for 30 minutes.

11. Remove the mung bean cake, place it on the curtain to cool, then seal the bag and store it.