1, ginger mashed.
2. Take the juice.
3. Add glutinous rice flour to ginger juice and stir to form a ball.
4. Brown sugar powder with 20g water is boiled on low fire.
5. Pour into the freshly stirred dough and mix well.
6. Sieve so that impurities will not be mixed in.
7. After the water boils, steam over medium heat for 30 minutes.
8. Cover with plastic wrap and refrigerate until it is cold and hard.
9, cut into squares, can be wrapped in sugar or coconut milk to prevent adhesion.