1, Poria powder, flour, glutinous rice flour and a small amount of baking powder mixed sieve, and then add an appropriate amount of sugar mixed well to be used.

2, the baking powder with warm water after standing activated for about 10 minutes, poured into the flour just mixed and stirred well, and then add the right amount of water to stir into a thicker batter.

3, put the batter in a warm place to ferment until doubled in size, summer usually 40 minutes of fermentation is enough, winter cold days should be appropriate to extend the time or take measures to keep warm. Pour enough water into the steamer and turn on the heat to boil the water.

4. Pour the fermented batter into the mold in two batches. After pouring the first layer of batter, spread a layer of bean paste on top and sprinkle a layer of dried fruit on top of the second layer of batter.

5, the steamer boiled into the mold, high heat fierce steam 25 minutes can be out of the pot.