If glutinous rice flour is used to make rice cakes, our traditional practice is to make glutinous rice flour into a semi-paste with warm water. Remember not to get too wet. If it is too wet, it is not easy to form. It doesn't matter if you do it.

Then put it into a small dish and put it into a steamer, and steam 15~20 minutes.

Blending with warm water mentioned at the beginning is because if glutinous rice flour is blended with warm water, the steaming time can be reduced. Sprinkle with white sugar powder after steaming or dip it in when eating.

In fact, you can buy your own glutinous rice, soak it and steam it, put it in a clean container while it is hot, pound it repeatedly with a wooden mortar until it is completely sticky, take it out and pat it on a board, grow it into blocks with the right width, and then cut it into small pieces until it is completely cool. The rice cake made by this method tastes soft and glutinous.