Cooking Steps

1. 

   Step1:Wash and soak the red dates in advance, remove the core and all four petals for use; bake the walnuts, melon seeds and black sesame seeds in the oven and cool them for use; prepare the red bean paste filling for use in advance.

2. 

   Step2:The glutinous rice shall be washed in advance and soaked in cold water for one night or more than 6 hours. After being drained, the steamer shall be steamed for 20 minutes after being heated (the steamer cloth shall be laid under the steamer drawer, the thickness shall not exceed 8 cm. A hole shall be dug in the middle to facilitate the rising of the hot air. In the middle of steaming, the cover shall be opened to spray water to replenish the water). After steaming, pour into a large vessel. Add sugar and lard, mix well, cover and keep warm.

3. 

   Step3:Find a small bowl. Spread a fresh-keeping film. Put dates, raisins, walnuts and the like on it (face down

4. 

   Step4:Place the green and red silk around. Sprinkle some seeds and black sesame on the bottom of the bow

5. 

   Step5:Add a few spoons of glutinous rice to the bottom of the bowl. Slowly empty the rice into the middle of the bowl and gently compact it. Add the bean paste filling into the middle and smooth it. Finally, cover a few spoons of glutinous rice and flatten it. Fold the fresh-keeping film layer by layer and seal it.

6. 

   Step6:The surplus can be put into the freezer for preservation. When eating, remove the outer fresh-keeping film. Put it into the cage and heat it again for consumption. If you like, you can add sugar sauce to another pot and pour it on the heated Babao rice.

7. 

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