1. Mix glutinous rice flour with warm water, knead into dough, and stir in a warm place for about 4 hours. Neither hot water nor cold water can be used.
2. Pour the glutinous rice noodles into a basin, pour warm water into the noodles, stir with chopsticks first, then pour water when the glutinous rice noodles are finely divided, and knead the noodles into glutinous rice balls by hand.
3. After the dough is cooked, take out the dough and divide it into small balls, the size of which can be mastered by one hand and divided while doing it. If the dough is divided into small balls at first, it will be easy to dry and difficult to form when used later.
4. Dip your hand in cold boiling water to get the dough, knead it into a circle, then knead it in the middle of the dough with your index finger and middle finger, knead a hole in a circle, knead it into a cone shape, and knead it into a uniform thickness around it, but not too thin, so it won't stand.