How to make traditional Jishou mochi?

1.Clean the glutinous rice with a basin and set aside, add more water in a large pot (used to cook glutinous rice, so it has to be a little bit more) and heat it to a boil,...

2. Cooked glutinous rice and rice soup separately, glutinous rice leakage of excess water, glutinous rice with wooden rice steamer.

3. Pour the steamed glutinous rice into the pockets or grooves, with a wooden hammer and keep pounding, tumbling and pounding, until the glutinous rice is all stuck into a ball, ...

4. Pour the pounded glutinous rice into a clean container, and evenly knead the glutinous rice into a fist-sized patty cake ball with your hands,...

5. Eat while hot is the best, dipped in soybean brown sugar powder flavor is better, cooled patties need to be heated to eat, otherwise it is hard.