Cooking Steps

1. 

   Step1:Mix the flour and water well. Boil the mixture over low heat and add sugar to taste. Turn off the heat if the taste is slightly sweet.

2. 

   Step2:After cooling, add yogurt and stir evenly. In this way, the sour water will be ready.

3. 

   Step3:Put the glutinous rice and glutinous millet in containers.

4. 

   Step4:Pour in the sour water and let it stand for more than 24 hours. If the temperature is low, let it stand for 48 hours.

5. 

   Step5:The glutinous rice granules with good pulp have a sweet taste when saturated. Wash the glutinous rice with good pulp.

6. 

   Step6:Add some water to the washed glutinous rice and boil it. Pour out the extra water. Stir the glutinous rice over low heat until it is cooked thoroughly. Cover the pot and simmer for 5 minutes.

7. 

   Step7:Find a flat bottom box and put on the plastic wrap.

8. 

   Step8:Pour in the cooked glutinous rice and spread it on top with crushed jujube and raisins. (I don't like red jujube skin so I peel it. I don't mind if I don't).

9. 

   Step9:Steam the pumpkin and press it into mud.

10. 

    Step10:Mix glutinous rice flour with a small bowl of water and mix well.

11. 

    Step11:The yellow millet granules are full. Clean them with clear water.

12. 

    Step12:Add water to the yellow millet and boil. Pour out the excess water. Add pumpkin puree.

13. 

    Step13:Stir over low heat until cooked. Pour in glutinous rice flour water, cover and simmer for 8 minutes. Keep a certain amount of juice. Don't cook too dry.

14. 

    Step14:Pour the yellow rice into the box and cover the surface with a layer of fresh-keeping film. Put it in the fridge and refrigerate it for shaping. I prefer to eat it with osmanthus honey.