Glutinous rice: appropriate amount
Flour: appropriate amount
2. Drain and place in a plate, steam over high heat for 40 minutes.
3. Remove the lid and pour in boiling water, stirring while pouring to allow the glutinous rice to fully absorb the water; stir until the mixture becomes elastic, cover the lid, and continue steaming for 15 minutes. 4. Steam the flour in a steamer for 15 minutes and remove. 5. During the steaming process, the flour becomes dry and hard due to heat; use a rolling pin to crush it into a powder. 6. Roast walnuts, peanuts, and sesame seeds over low heat until fragrant and cooked. 7. Peel the walnuts and peanuts, then crush them into small pieces. 8. Chop the raisins into small pieces and dice the Beijing cake into small granules for later use. 9. Remove the glutinous rice and pound it until it can form cohesive lumps with elasticity. 10. Take a small amount of flour and mix it evenly with the crushed fruits and sugar. 11. Take an appropriate amount of glutinous rice, place it on the flour, and knead repeatedly until the glutinous rice is fully coated with flour; flatten it, wrap in the filling, pinch the edges together, and roll into a ball.12. Roll the glutinous rice dough thoroughly in flour, then garnish with Jing Gao (Beijing-style cake).
