Yellow rice cake is a sweet tooth in the northwest, bite down, a layer of different taste, with osmanthus honey to eat more delicious!
Stir the flour and water evenly, boil on low heat and add the right amount of sugar to taste.
Add the yoghurt in the cooled noodle soup and mix well, so that the syrup water is ready.
Place the glutinous rice and yellow millet in two containers.
Pour in the syrup water for 24 to 48 hours until the rice is full and sweet.
The glutinous rice is washed clean.
Add water to the pot and put the glutinous rice into the boil, pour off the excess water, cook until the rice is cooked and cover the lid and cook for 10 minutes.
Put a plastic wrap in the crisper, pour the cooked glutinous rice and flatten it.
Put the chopped red dates and raisins on the glutinous rice (I don't like to eat red jujube skin, so peeled, don't mind if you don't peel).
The pumpkin is steamed and pressed into a mud for use.
Mix the glutinous rice flour with water and set aside.
The fine yellow millet is washed clean.
Add water to boil, pour off the excess water, add pumpkin puree and simmer until the rice is cooked.
Add the lid of the glutinous rice water and cook for 10 minutes.
Pour the cooked yellow rice on the previous part and flatten it. Cover the plastic wrap and put it in the refrigerator for cold storage.