Ba Huang detailed production method?

The practice in Ba Huang is as follows:

Ingredients: 250g glutinous rice flour, 250g glutinous rice flour, 50g raw soybean flour, 200g brown sugar, 500g glutinous rice and some banana leaves.

1. Wash glutinous rice and soak for 3 hours.

2. After the glutinous rice is soaked, steam it into glutinous rice and let it cool slightly.

3. Mix all other raw materials and add water to make a thick paste.

4. Pour the glutinous rice into the paste and stir well. Let it stand for more than half an hour to let the rice absorb water.

5. When standing, clean the bamboo leaves used for wrapping.

6. Knead the sucked rice into small balls and wrap them with bamboo leaves. To prevent your hands from sticking, you can wrap the rice balls with clean plastic sheets.

7. Put the steamer drawer into the wrapped rice ball, boil it on high fire and steam it for 2 hours on medium fire.

8. Steam on low heat for 7-8 hours, and Ba Huang can cook.