Cooking Steps

1. 

   Step1:Soak millet and glutinous rice in water overnight. Soaking for a long time can make rice grains fully absorb water. It is easier to steam through. If it's hot in summer, it can be refrigerated overnight.

2. 

   Step2:Drain with strainer.

3. 

   Step3:Pour it into the steamer covered with steamer cloth. Spread the surface and spray a little water. The steamed rice won't be too dry and hard.

4. 

   Step4:Put in cold water. Turn to medium heat and steam for about 40 minutes.

5. 

   Step5:In a large bowl.

6. 

   Step6:Put some cooking oil on the rolling pin. Start pounding the rice until the rice is all mashed and sticky. It can also be replaced by pestle, mortar, spoon and other tools. When tamping, it depends on the strength of the technique. Generally, it is only a few minutes.

7. 

   Step7:Apply a layer of cooked oil on the clean chopping board to prevent sticking.

8. 

   Step8:Wear disposable gloves. Knead the glutinous rice cake. Further increase the viscosity. The rice balls can also be put into fresh-keeping bags for kneading.

9. 

   Step9:Knead until you can't see the rice grain completely, and it's sticky enough. It's not easy to disperse.

10. 

    Step10:Take some rice balls and press them into small round cakes in the palm of your hand.

11. 

    Step11:Wrap some bean paste for filling. It can also be replaced by lotus paste filling and cream filling.

12. 

    Step12:When it's wrapped tightly, it's a round cake. If it's ready for the baby, it can be cut into small pieces and tasted directly. If the older baby or adult eat it, you can continue to fry it. The skin will have a crispy and hard taste similar to the pot.

13. 

    Step13:There is little oil in the hot pot. Please put in the cake.

14. 

    Step14:Fry over low heat for about 3 minutes and turn over.

15. 

    Step15:Continue frying for about 3 minutes and then you will be out of the pot. Be careful not to fry for too long, lest the skin be too hard.