1. 500 grams of old rice (be sure to look for old rice from last year, the worse the adhesiveness, the better) soak rice for 2 ~ 3 hours until the rice swells, and wash it with water! Open the rice mill, slowly pour water and rice into the mill to grind rice slurry, and the ratio is rice1:3 water.

2. Slurry mixing: (with rice pulp, cassava flour, orange flour, horseshoe powder) add water and stir evenly, then filter to remove a small particle that may exist.

3. Turn on the fire. . . . Until the steam rises.

4. Spread special cloth for diarrhea, leveling and sizing. (Hurry up) Otherwise, the rice rolls will burst.

5. Feed. . . I don't need to explain this. If you like that, add that.

6. Cover the pot and steam for 90 seconds.

7. Brush a layer of oil on the rice rolls table.

8. Take out rice rolls

9. Scrape rice rolls off the cloth.

10. Fix it

1 1. Put the bottom of the tray with the head and tail removed and put the middle one on it.

12. Add sauce when it's done. . .

In Hong Kong, Guangdong and other places, it is often served with soy sauce or hot sauce and peanut oil. In Singapore and Malaysia, more sesame seeds and sweet sauce are added, which may be unfamiliar to diners in Guangdong and Hong Kong, but it has good local characteristics.