First, soak various exhausts in hot water. Soak it in hot water for 30 minutes to an hour to drain it, drain the chestnut dice, combine it with the exhausts, and coat it with flour or rice powder evenly.

Add milk, whipped cream, sugar and salt and mix well with a whisk. Add sifted glutinous rice powder, black rice powder, baking powder and milk mixed with baking soda and mix well.

When the dough is roughly mixed, add the prepared bags and chestnut dice and mix well. The right side is the completed dough The amount of milk in it changes depending on the dryness of glutinous rice powder or black rice powder I used dry glutinous rice powder and dry black rice powder that can be purchased at the mart. So there's a recipe for milk If it is wet glutinous rice powder or other glutinous rice powder manufacturer, I think the amount of milk in it will change. Look carefully at the dough in the process shot and adjust the amount of milk that goes in according to the glutinous rice powder.

Panning and dripping on the floor a couple of times to arrange the dough. Bake in a preheated oven at 180 degrees for 30 to 40 minutes. If you poke it with a skewer and it's clean, it's done. If you grill it too much, it will lose its moist taste, so don't overbake it.