2. Jujube125g.

3. Pour the glutinous rice noodles into the basin, pour warm water into the noodles, stir with chopsticks first, then pour the water when the glutinous rice noodles are finely divided, and make the noodles into glutinous rice balls by hand, with moderate hardness but too thin.

4. Cover the glutinous rice balls with gauze and leave them for an hour before continuing to use. In the meantime, we will prepare other supplies, wash the jujube, and wash the cooking cage and gauze for later use.

5. After the dough is cooked, take out the dough and divide it into small balls, the size of which can be grasped with one hand, and divide it while doing it. If it is all divided into small balls at the beginning, it will be easy to dry and difficult to shape when used later.

6. Dip your hands in cold boiled water to get the dough, knead the dough round, then knead it in the middle of the dough with your index finger and middle finger, knead a hole in a circle, knead it into a cone shape, and knead it evenly around, but don't be too thin. That won't stand.

7. Put jujube on the finished rice cake, and put it according to your preference. If you like to eat jujube, put more, and if you don't like it, put less to decorate it. Remember that jujube is best to gently press it into the dough, so that it won't fall off easily when you put it, steam it and take it out.

8. Put it in a boiling cage with gauze and set it up. Don't get too close between the two rice cakes. It is possible that the rice cakes will sink and widen after a period of time, leaving some gaps.

9. Steam in a cage, and steam over high heat for an hour to get out of the pot.