Put it in a small pot container, add appropriate amount of water, and steam it on the pot.

Steam it, air it for half an hour, and then pound it lightly with a spoon to make it sticky.

Spread a clean damp cloth on the table, then spread plastic wrap on the cloth, and spread glutinous rice evenly on the plastic wrap, about half a centimeter thick.

Sprinkle a layer of pork floss (or beef floss, or other favorite pork floss) evenly on the glutinous rice, and then put half-fried dough sticks on it (because the rice balls don't need to be too long, the size depends on your own preferences).

Then roll it left and right under the cloth by hand, so that the glutinous rice wraps the fried dough sticks and forms a barrel shape.

Open the plastic wrap. It's done.

Generally, ordinary rice is added to the glutinous rice sold in stalls, otherwise it will be sticky and the cost is relatively high. In addition, the soy sauce color matching looks more attractive.