2. Crush the soaked glutinous rice: it can be ground with graphite. If there is no graphite, you can also consider crushing it with a wooden stick, but it is not as good as graphite. When crushing, water should be continuously added to ensure that the solid content of the slurry is about 20%.
3. Drying the milled glutinous rice flour: drying the milled glutinous rice flour with a dryer. If it is made at home, consider drying it. Only dry glutinous rice flour can be preserved better.