1. Prepare the ingredients.
2. Peel the bananas, cut them into small pieces, and put them on a large plate.
3. Crush it with a mud press or fork. It is not too delicate and has a grainy texture. It tastes better.
4. Knock in an egg yolk, add sugar, and mix well.
5. Pour in pure milk and stir until all the liquid is combined.
6. Pour in the low-gluten flour, use a whisk or chopsticks to mix it evenly in a figure-eight shape. Don't need to stir for too long. Stir the batter for a long time and it will become gluten and it will taste tenacious.
7. Heat the frying pan without any oil. Reduce the fire to the minimum. Use a spoon to scoop up the rice paste and drop it into the frying pan. Make two cakes with one spoon, spaced between each cake.
8. Fry until browned on both sides, scoop up and eat.
Tips:Don't over-stir the batter, as over-stirring will cause gluten, and the taste will not be fluffy and soft. A little honey on the surface makes it smoother.
