1, glutinous rice washed and soaked in clear water for about a day and a night. During this period, it is necessary to change water twice, especially if the room is warm.

2. Until the glutinous rice is soaked in a pinch, it will be broken, indicating that the glutinous rice bubble is in place and can be operated.

3. Drain the glutinous rice, put it on the chopping board in batches, and crush it with a rolling pin. Although it's very broken, it can't be short of small particles. Don't worry about it, some small particles are better.

4. Put the rolled glutinous rice on the cotton cloth, add water to the steamer, then put the glutinous rice in the steamer and steam it.

5. After steaming, take it out and sprinkle with sugar while it is hot.

6. Then knead the glutinous rice and sugar evenly while it is still hot. If it is too hot, you can prepare some cold boiled water and knead it with water at hand until it is evenly kneaded.

7. You can also put it on the chopping board for operation. The longer you knead it, the stronger you eat.

8. Prepare the plastic wrap, put the kneaded glutinous rice balls on it, arrange them into strips, and let them cool.

9. After cooling, the knife is dipped in cold water, quickly cut into pieces, and served on a plate.