How to make it
1 Add the clarified rice flour to the boiling water and cook it
2 Stir the mixture with chopsticks in one direction until the water is absorbed by the clarified rice flour
3 Knead the mixture into a ball by hand and set aside when the temperature drops
4 Add 25g of sugar to the warm water and dissolve it into the warm water and then add it to the glutinous rice. p>4 Dissolve 25g of sugar in lukewarm water and add it to the glutinous rice flour
5 Stir with chopsticks until the water is absorbed by the glutinous rice flour and then add olive oil
6 Add the chengmian flour from Picture 3 and mix it together to form a large dough
7 Wake it for 10 minutes and then take 25g of the dough, flatten it with your hands and wrap it in the bean paste filling
8 Close the mouth of the ball with the tiger's mouth and roll it into a round shape, then put it in a steamer basket with oil. Brush the steamer basket with oil and steam the mochi for 10 minutes. Remove from the steamer basket and wrap with shredded coconut
Reheat and serve
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