2. Practice: First, add 230 grams of glutinous rice flour (the remaining dry powder is put aside) into hot water at about 90 degrees Celsius to make rice paste, stir it evenly, and then add peanut oil and fine sugar to knead. Don't add too much water at a time to prevent rice paste from becoming too thin.

3, add a little first, too thin and then add dry powder, just like soft dough. Rice paste is condensed by scalding noodles, but the temperature should not be too high to prevent the viscose molecules in rice noodles from being destroyed and reduce the smooth taste of snacks.

4. Put a little oil on your hand, take the rice ball the size of litchi, rub it evenly in your hand, wrap it with stuffing (the stuffing is ready-made), fold it and rub it into a ball, put it on a plate, and put a little oil on the plate to prevent sticking. Put it in a steamer and steam for 8 minutes with high fire, then take it out and roll it with coconut powder. Dip it all in coconut powder and cut some red cherries for decoration. It is very beautiful.