Glutinous rice flour 125g, corn starch 50g, water 200-240g.

PS: The amount of water is adjusted to your own preference, using to 240g, the cost of the dough is very soft.

Filling:

Red bean paste moderate amount.

Practice:

1, glutinous rice flour, starch mix, add water and stir into the batter.

2, steam the batter for about 20 minutes until cooked, stir again after leaving the pot, cover with plastic wrap and cool to room temperature.

3, wearing disposable plastic gloves, gloves coated with vegetable oil to prevent sticking, with a spoon to dig a ball of pulp, round, flattened, wrapped into the bean paste filling, skin: filling = 3:2 (do not be greedy, to prevent too sweet), tightly wrapped tightly, and then rolled layer of cooked glutinous rice flour can be.

Packed and sealed in a plastic box to prevent drying out. It can be refrigerated for a short time, but it will still be hard when refrigerated for a long time, and it's best not to exceed 6 hours.