Ingredients: 200g glutinous rice flour, 50g sticky rice flour, 190g boiling water, brown sugar (granulated), ginger, cinnamon, cinnamon,

Step 1: First, knead the dough. Take 200g of glutinous rice flour and 50g of sticky rice flour mixed, boiled water, one by one a little bit of pouring and mixing powder fusion, and even to the non-sticky dough. At first it feels very sticky, patiently knead, until the dough is smooth.

Step 2: Knead the dough into long strips, divide into pieces, and then roll into balls. Gently press the dough into a small bowl, wrap one portion of the dough around one portion of the filling, press the filling with your left hand, and slowly tighten it with your right thumb and forefinger. Pinch the dough tightly and pat it with a layer of dry flour to prevent it from sticking.

Step 3: After the water boils, gently put the dumplings into the pot with your hands and immediately push them gently with a spoon to rotate them for a few weeks without sticking to the bottom of the pot. When the dumplings float up and then switch to a slow fire, so as not to cook outside and hard inside. During the cooking process, boil the water once and pour some cold water to keep the pot in a rolling state, so that the dumplings will not be easily cooked.

Step 4: According to personal preference, put in the right amount of brown sugar and ginger, sprinkle cinnamon before leaving the pot.