Soak glutinous rice for about two hours.

Drain the soaked glutinous rice and put it in a large bowl (without water). Boil and steam 15 minutes.

/kloc-after 0/5 minutes, open the lid and put the boiling water into the glutinous rice, about as much as a medium bowl. Mix glutinous rice and water evenly, so that glutinous rice can fully absorb water without turning off the fire.

Cover the steamer and continue steaming for 20 minutes.

After 20 minutes, take out the glutinous rice and beat it with a rolling pin wrapped in plastic wrap. You can stick it with some cold water and beat the glutinous rice into soft glutinous rice.

Take a suitable container, spread a layer of plastic wrap inside, brush some vegetable oil, a layer of glutinous rice, a layer of bean paste, a layer of osmanthus, and the last layer of glutinous rice. In this order, compact it with heavy objects, and compact the four corners.

Put it in the refrigerator for three or four hours, and just take it out and cut it.