After mixing glutinous rice flour and starch, add warm water of about 70 °C and mix thoroughly, knead into dough.
Prepare a steaming bowl and apply oil to prevent sticking. Put in the glutinous rice balls and steam on the pan until it is transparent (about 10 minutes)
After the pan is cooled, it is cooled to the hand temperature. The dough is oiled and anti-adhesive. It is made into a glutinous rice ball. The size is adjusted according to the size of the dough.
Dough with a rolling pin. Put in the bean paste. Roll up (when the skin is spread, it is recommended to be thinner around.)
Change the knife, cut it into your favorite length, and sprinkle with osmanthus sugar.
The glutinous rice is very sticky. After steaming, the dough is on the rolling pin. I applied sesame oil to prevent sticking.