Materials: glutinous rice1000g, rice 500g, brown sugar 350g, beam18g, soybean15g.

1, glutinous rice, rice and soybeans are soaked for one night in advance.

2. Drain the soaked glutinous rice and steam it in a steamer. If the rice is steamed for one hour less, the steaming time of the rice will be prolonged.

3, the process of steaming rice can be used to beat rice pulp. Drain the soaked rice and soybeans, put them into the broken wall, add 200 grams of clear water, add brown sugar, and then do a procedure with a juice stand.

4. Put the steamed glutinous rice into a clean basin, add the beaten rice slurry while it is hot, and mix well.

5. Pour the golden square plate, spread oil paper on the square plate in advance, then let it cool thoroughly and divide it into 18 rectangles.

6. Beams should be cleaned in advance and scalded with boiling water, and palm leaves should be cleaned and scalded in advance.

7. Take a piece of Ba Huang and put it in the middle of a leaf. Fold it back and wrap it around Ba Huang.

8. Fold the end of the petiole, align it with the edge of Ba Huang, and subtract the excess.

9. Then press down from the middle like a gift, and fold both ends in half.

10, wrapped with palm leaves, one Ba Huang wrapped.

1 1, completely wrapped and steamed in a steamer for one and a half hours.

12. The steamed color is golden and has the unique fragrance of Liang. Slices can be eaten.