Add 300 grams of glutinous rice flour and glutinous rice flour to make paste, and beat the eggs evenly for later use.
Add lard and sugar to the pan, stir fry, and pour sago.
Stir-fry the paste, add the eggs, stir well, and pour into a porcelain plate.
Scrape off the floating surface and sprinkle walnuts evenly on the surface.
Steam in a boiling water pot for 25 minutes. Steaming, taking out, cooling, and cutting.