The practice is as follows:

1, glutinous rice flour and starch are mixed, and water is added and stirred into slurry.

2. Steam the slurry for about 20 minutes until it is cooked, stir it after taking it out of the pot, cover it with plastic wrap and cool it to room temperature.

3. Put on disposable plastic gloves, apply vegetable oil to prevent sticking, dig a paste ball with a spoon, reunite, squash, wrap it in bean paste, put it away and wrap it tightly, and then roll up the cooked glutinous rice flour.