May everything go as you wish

Mix glutinous rice flour, sticky rice flour, tapioca flour, and powdered sugar evenly.

Juice the carrots.

Pour the carrot juice into the bowl of flour and stir well.

Add corn oil and stir evenly.

Put the batter into a pot of boiling water and steam over high heat, stirring constantly.

Clumps start forming at the bottom, continue stirring.

The slurry is starting to thicken, and the moisture has basically disappeared, continue stirring.

The slurry is becoming thicker and the color gradually turns transparent. At this point, you can cover it with a lid and steam until the dough is transparent.

Take out the dough and let it cool before kneading it evenly.

Divide the red bean paste into 12 portions and roll them into balls.

Divide the dough into 12 portions and roll them into balls. Take one portion and press it with your hands into a bowl shape that is thin in the center and thicker at the edges. (Mine flattened into a sheet as soon as I put it on the board)

Place the red bean paste in the center of the dough.

Place the dough in your hand, use the base of your other hand to circle around from the bottom and push the dough upward, wrapping the filling and sealing it into a ball, then place it with the seam side down.

Use a toothpick to press a circle of marks at the bottom of the dough.

Pinch the dough with your fingers up and down, left and right, shaping it into a slightly square persimmon shape.

Cut the green fondant into the shape of a calyx, attach the calyx to the persimmon, and then add a stem.