Ingredients: 250g of rice flour, 50g of corn starch, 40g of sugar, 65g of corn oil, 300g of pure milk, red beans, mung beans, rice, glutinous rice, yellow rice, black rice and glutinous rice.

Making:

1, Confucianism rice flour, starch, sugar, corn oil, milk, all kinds of rice are fully mixed together, dressed as a well-balanced and fine powder paste without particles.

2. Pour the liquid into a deep-mouthed plate, buckle a plate on the surface or seal it with high-temperature plastic wrap.

3, cool on the pot, steam for about 20-25 minutes after aeration.

4. The steamed rice cake is sprinkled with sesame seeds and steamed for two minutes.

5. After steaming, take it out and dip it in white sugar or honey.

Glutinous rice:

Glutinous rice, also known as glutinous rice, is the shelled kernel of Gramineae rice (glutinous rice). According to the color of chaff and rice, it can be divided into red and white, and also into hairy and hairless. It is cultivated all over the country. The hometown of glutinous rice in China is located in Dazhou City, Sichuan Province. Glutinous rice is milky white, opaque, translucent and sticky, and can be divided into two types: indica glutinous rice and japonica glutinous rice. Indica glutinous rice is made of indica glutinous rice, and the rice grains are generally oblong or slender. Japonica glutinous rice is made of japonica glutinous rice, and the rice grains are generally oval.

The south of China is called glutinous rice, while the north is called glutinous rice. Glutinous rice is the main raw material for making sticky snacks, such as rice dumplings, eight-treasure porridge, rice cakes and other desserts, and it is also the main raw material for brewing glutinous rice wine (sweet rice wine) in southern China.