Sticky corn steamed cake

Ingredients/Seasoning: 3 cups of sticky corn flour, 7 cups of japonica rice flour, 1/2 tablespoon of salt, 5 cups of red bean paste and 1 tablespoon of salt. Production process: 1. Soak sticky corn for about a day, remove water, grind it into flour, add salt, and sieve it with a sieve. If it is too dry, you can add some water. 2. Mix the sticky corn flour 3: japonica rice flour 7. 3. Throw away the water that boiled red beans for the first time, then pour the water and cook it, then throw the water and simmer it out. 4. Sprinkle the steamed red beans in a big basin, put some salt, crush them with a spoon and make bean paste. 5, spread a layer of bean paste in the steamer, then spread another layer, and so on. 6. Cover the linen bag with water and steam it in strong fire for 20-30 minutes. Insert the chopsticks, which means they are cooked if they don't touch the raw noodles.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)