1. Glutinous rice is soaked in water one night in advance, and then washed and drained early the next morning. The rice cooker's steam drawer is covered with a clean steaming cloth (gauze), and the glutinous rice is evenly spread out in the steaming cloth and wrapped in it, and the rice cooker is filled with water, and then covered with a lid and pressed the steaming button.

2. While steaming the glutinous rice, prepare the ingredients for wrapping the glutinous rice balls, such as: carrots, mushrooms, black fungus, dried scallops, scallions.

3. Place a plastic bag on a clean cutting board and spread the steamed rice on the bag.

4. Put the ingredients of step 2 in a straight line in the center of the glutinous rice. (Easy to wrap into a ball)

5. Hold both sides of the plastic bag with both hands to the center, and pinch the glutinous rice into a ball.

6. By the heat of the freshly cooked glutinous rice, melt the sugar wrapped inside, sweet and salty.