1. Ingredients: appropriate amount of hot water, 20g white sugar, 60g corn starch, 200g glutinous rice flour.

2. Accessories: appropriate amount of red bean paste and appropriate amount of sugar-osmanthus.

3. Mix glutinous rice flour and cornstarch in a small basin.

4. Add white sugar to hot water at about 260 degrees and stir until melted.

5. Pour the sugar water into the flour and stir.

6. Knead the dough into a medium soft and hard dough and cover it with plastic wrap to prevent the surface from drying out.

7. Divide the bean paste into 15g pieces and the glutinous rice balls into 30g pieces and roll them into balls respectively.

8. Place small rice dumpling leaves in the steamer and apply a little vegetable oil on the surface. You can also use small pieces of oil paper cut out.

9. Wrap glutinous rice balls with bean paste.

10. Use the tiger’s mouth to close the mouth upward.

11. Knead the edges and then roll them into a round shape.

12. Coat the surface with a layer of glutinous rice flour and place it on the rice dumpling leaves.

13. Use the 50g mooncake mold to press out the pattern.

14. Gently push out the cake body.

15. When finished, put it in the steamer and steam over high heat for 8 to 10 minutes.

16. The steamed glutinous rice cake is crystal clear.

17. Put it into a plate, top with a little sugar osmanthus and serve.

18. It is delicious hot or cold.