My process is like this:

First of all, you don't need to use aged glutinous rice, cast and wash the rice two to three times, soak it for one night or longer.

The next step is to steam the glutinous rice, spread a piece of cotton linen on the steamer, and in the middle of the rice make a few holes with your fingers (wash your hands oh~) so that the water vapor can penetrate to the top. Steam on high heat for 15 to 20 minutes. Sprinkle some water on the rice halfway through to ensure that the glutinous rice is soft and cooked. Adjust the medium heat. 30 about almost can pick up

Put in the basin, with chopsticks (before using wet water wine will not make the chopsticks sticky) gently peeled off the heat, I do not recommend using cold water to rinse the glutinous rice. I do not recommend using cool water to rinse the glutinous rice. That does not work well and the rice flavor is not strong. About the temperature of your hand is not hot, warm and hot is appropriate. Evenly sprinkle the rice wine. I usually use one-third more than the instructions.

Packing cans, the mix of glutinous rice flour in three, the first load a, slightly pressed, in pinching a little bit of the go evenly sprinkled on top, in a layer of glutinous rice, repeat the support of the third layer. Pressing tightly with chopsticks inserted in the middle of the glutinous rice rotated out of a finger-sized hole, change the lid sealed. Of course, you can also add some goji berries.