Material:

Outer skin: 100g glutinous rice flour, 35g tapioca flour, 80g white sugar, 200g warm water.
Filling: 6 taels of thin ground meat, 3 tablespoons of dried shrimp, 3 tablespoons of dried vegetables, 2 tablespoons of fried shallots, 3 tablespoons of crushed salted egg yolk (Golden Sand).
Dipping powder: half a cup of coconut flour, 4 tablespoons of corn flour.

Seasoning:
a little soy sauce, sugar, and white pepper.

practice:
1. Put the glutinous rice flour, white sugar and tapioca flour of the outer skin into the container and mix well. Add 200g of warm water and mix well.
2. Move it into the electric pot, add 1 cup of water to the outer pot and steam until it is cooked. Let it cool slightly.
3. Take a heatresistant bag, add a little oil to lubricate, put in the steamed dough, and knead it with your hands to form a uniform mochi. Divide into about 12 small groups of 30g and place them on a corn flour pan for later use.
4. Soak the preserved vegetables in water to remove the salty taste, and cut into fine powder.
5. Soak dried shrimps in wine until soft, drain and chop finely.
6. Finely chop the onion crisp.
7. Put the preserved vegetables in the dry pan and remove them first, then put the dried shrimps in the dry pan and fry them until fragrant.
8 Add a little oil to the pot, stirfry the ground meat, add a little sugar, soy sauce, white pepper to taste, then add the chopped dried vegetables and minced shrimps and stir fry, and finally add the fried shallots and golden sand, and mix well, that is the filling . (It must be cooled before packaging, otherwise it will be rotten).
9. Wearing gloves, squeeze the small mochi ball, wrap it in a proper amount of stuffing, knead it into a ball, and dip it with coconut flour. Place it on a pad of paper.