Soak glutinous rice for about two hours.

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

/kloc-after 0/5 minutes, open the lid and put boiling water into the glutinous rice, which is about as much as a medium bowl. Mix the glutinous rice and water evenly to make the glutinous rice 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, beat the glutinous rice with a rolling pin wrapped with plastic wrap. You can stick it with some cold water and beat the glutinous rice until it is soft and waxy.

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 sweet osmanthus, and finally a layer of glutinous rice in this order, and compact it with heavy objects, and the four corners should also be compacted.

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