Measure 15g of dough and cook in boiling water.

Combine cooked dough and raw dough. Glutinous rice ball will be more chewy in this way and the dough will tend less to dry.

Add in another 20g of glutinous rice flour and 2-3 teaspoons of water. Mix into dough again.

Boil glutinous rice ball in a pot. When it floats up, pour a bowl of room temperature water into the pot. When the glutinous rice balls float the second time, put all into icy cold water. Transfer to desired drink and it's ready!