Crystal pastry

1

Clean up the river and immerse it for more than 3 hours

2

You'll be able to crush it with your hands

3

We'll get the immersed rice out of the water and then we'll put it on the board

4

Crushing the rice into powder with a cane

5

Put it in the steam pan, get it into the rice powder and put it in the fire for 30 minutes

6

Pour out the steamed pastry and add sugar while it's hot

7

The sugar is slowly rubbing into the noodle until it is fully integrated。

8

Cut the cake into small pieces of a medium size, put it in the freezer and take it out when eating。

Super chatty********I didn't use ready-made glutinous rice flour because the glutinous rice flour sold in supermarkets is dry-ground; the flour is too dry and fine, so the texture of the steamed rice cake is not as good as that made with glutinous rice********You can soak the glutinous rice for a bit longer; the finer it is when ground by hand, the easier it will be in step 4********Be sure to put a wet cloth in the steamer, otherwise the steamed rice cake will either stick to the cloth or be too dry and hard and not taste good********The steamed rice cake doesn't look translucent, but after kneading in the sugar, it becomes semi-translucent and looks very glistening********After making it, put it in the refrigerator to chill, but it's best not to keep it for too long; ideally, eat it within 1-2 days!!