Huangba should be steamed for 10 to 20 minutes. Because he is relatively soft, so in the steam must not be too long time with 10 to 20 minutes on the line, and then according to their own tastes modulation of some sauce, mixed in the above together to eat it is a very fragrant flavor, can be used as a kind of breakfast.

Huangba is made of natural high-quality glutinous rice, brown sugar, ginger leaves and the necessary auxiliary materials, refined by traditional craftsmanship. Because of its soft mochi glutinous, sweet but not greasy, fragrant and delicious, as a special product of Sichuan, has been loved by thousands of families, its history can be said to have a long history. It is a must-have for families during festivals and a good gift for friends and relatives.

Practice

High-quality glutinous rice, rice, brown sugar or white sugar, ginger leaves, first part of the washed rice and glutinous rice made into a mixture of rice paste. The rest of the glutinous rice is washed and put into a traditional wooden retort to be steamed until it is seven or eight years old. Pour the beaten rice paste and steamed glutinous rice into a large wooden bowl and mix again, adding a small amount of brown or white sugar to your taste.

To the water in the rice syrup is completely absorbed by the glutinous rice, you can roll the glutinous rice into a large rice ball, and wrestling molding, with washed and dried ginger leaves will be molded glutinous rice ball in order to tie up, and then can be all sized into a large wooden cauldron with fire steaming.