Gao Xin (糕粉)

把干净盘子用餐巾纸将水吸干

糯米粉8勺，面粉2勺

将他们混合

上蒸锅蒸，大火水开二十分钟

蒸好了，现在可以称为糕粉了

冰皮

把50g糯米粉盛入碗，放入小锅中 Stir-fry over low heat until lightly browned to make cake flour. Alternatively, microwave for 30 seconds (stirring every 10 seconds).

Put the sticky rice flour, cornstarch, remaining 50g glutinous rice flour and sugar into a clean bowl, add the milk and vegetable oil, and mix until well blended and free of particles.

Place the batter in a steamer and steam for about 20 minutes, stirring once, until the batter is firm and translucent.

Take out the steamed batter and stir with chopsticks in one direction until the batter forms a ball and cools thoroughly. Remove the dough and form a smooth dough.

Making icy crusts microwaveable is possible, but be sure to keep track of the time.