1. Soak the red beans overnight, wash and put them in a rice cooker and cook for 25 minutes. When the water is almost dry, add white sugar, cook for 5 minutes, remove and drain (add water to the place where the red beans are just submerged) (red beans 2:1 white sugar).
2. I put the grate in the basin (put two chopsticks in and wait to pick out the grate).
3. After cooling down a little, you can break it with a food processor or find a solution by yourself! (I grabbed it with my hands and pressed the back of the knife) It's hard work.
4. Add appropriate amount of warm water to the glutinous rice flour, stir and knead to form a dough (not too hard and warm water about 40 degrees, too hot glutinous rice flour will stick to your hands, too cold glutinous rice flour will not knead the dough will spread).
5. Press directly with your palm to make the edges thin and thick in the middle, and add the bean paste filling (slowly close the mouth with one hand. If there are cracks in the noodles, dipping in water can directly smooth the cracks, which is amazing 😄).
6. Put a little water in the palm of the palm, so that the surface will be sticky and can stick to the bread crumbs (knead and press while kneading it into an oblate.
7. Don't break the skin, or it will blow up. How long it takes to fry depends on how thick the skin you make, and it will cook quickly!
8. Okay, it's out of the pot!
Tips:Bean paste can also be bought ready-made! Bread crumbs can also be replaced with sesame seeds!
