Cake flour is made of flour, special rice flour or glutinous rice flour. There are many ways to make highlights, for example, highlights in Sichuan and highlights in Shaanxi. The former is made by grinding flour and rice flour (highlight specialty) in warm water, soaking in boiling alkaline water (lime water) and freezing. Besides glutinous rice flour, the latter also includes red dates and raisins. The practice is as follows:

1. Wash the glutinous rice pottery, put it in a basin and soak it in cold water for about 2 or 3 days. Rinse after fermentation without sour taste, and soak in water with red dates and raisins.

2. Boil the water. Put the steamer on the fire, spread some zongzi leaves on the steamer, and start to add two inches of soft Mi Yue. When the steam rises, add another layer of rice. Cover with Bai Jie cloth and steam.

3. Spread a piece of cloth on the chopping board, sprinkle with cold boiled water, arrange the steamed soft rice in a layer, lay the red dates and raisins flat, and cover the stuffing with a layer of soft rice. Cover with warm cloth, crush by hand, cut into small pieces, and sprinkle white sugar or brown sugar on the plate.

Note: Lianggao is cool, high in sugar and sticky, and has poor gastrointestinal function. People with diabetes should eat carefully.