Cooking Steps

1. 

   Step1:Take a big bowl. Pour water, glutinous rice flour, corn starch, sugar and corn oil into the bowl one by one. Glutinous rice flour is better with water. After putting corn starch, it will not harden when it is cold.

2. 

   Step2:Use chopsticks to mix all the ingredients evenly. There is no dry powder or granules. Then steam for 20 minutes. These quantities are not too much. They can be steamed in 20 minutes. Adjust the steaming time according to the quantity.

3. 

   Step3:Take out the steamed glutinous rice balls and air them for a while. The ones just steamed will be very hot. Don't rush to get started. They will stick to the hands. It's not easy to operate. Cool them and then do it.

4. 

   Step4:After the glutinous rice dough is cooled, roll it into a rectangle. Because corn oil is put in it, it will not stick to hands and chopping board. If you feel like sticking hands, you can spread a layer of plastic wrap to roll it.

5. 

   Step5:Evenly spread the bean paste filling on the rolled glutinous rice skin. I like the thickness of the glutinous rice skin. I like to eat a little thinner and a little more layered, so I roll the skin a little thinner.

6. 

   Step6:Then roll it up from one end. Sprinkle coconut on the surface. Cut it into small pieces with a knife. Then you can eat it. When cutting, make sure that the knife is moistened with water. This will not stick to the knife.

7. 

   Step7:The glutinous rice roll with bean paste is read

8. 

   Step8:Soft Nuo Q bulle