1, put soy sauce and sugar in the glutinous rice flour and mix well, then sift it out with a sieve.

2, the small beans soaked in water to peel and wash, put in a steamer after steaming, hot when the sugar, soy sauce, pepper, cinnamon powder crushed with a mallet after seasoning, do not put the oil to fry but sifted through a sieve.

3, chestnuts peeled and cut into six pieces, jujube pitted and cut into slices, pine nuts to remove triangular hats. Mash the grapefruit peel soaked in sugar.

4, in the fried bean paste in 3 cups of sugar and honey and good, mixed with pounded pomelo and pomelo clear, and then add chestnuts, dates, pine nuts will be stuffed into the diameter of 2cm size of the round.

5, in the steamer or crock pot pad wet cloth, put a layer of bean paste and then put a spoonful of rice cake powder, and 4, the filling embedded in the middle, the top and then put the rice cake powder, and finally the whole covered with bean paste, and so on, so repeated, in a strong fire in the steam for 30 minutes or so, the bamboo stick inserted into the powder does not stained that is already cooked.

6. Use chopsticks to take out one by one, and sift the bean paste with a sieve (coarse sieve) and then use it.

This kind of Korean rice cake and Chinese rice cake, even Japanese rice cake is different, not only the shape of the different (we all know that the Korean rice cake is round and long stripes), the texture of the Korean rice cake and Chinese rice cake is different, it will not be very sticky teeth, although not as thin as the Chinese rice cake, but the elasticity of the good, even if a long time to live, will not be rotted, biting the Q, and is very absorbing the flavor.