1. Wash the rice and soak it overnight, add less water than usual, and steam it into rice.
2. Heat 1 tablespoon of oil in a wok, add glutinous rice, add appropriate amount of sugar, and stir-fry for a while on low heat. Fry until the rice absorbs all the sugar and oil, and let it cool for later use.
3. Put the main ingredients in a basin, knead it into a softer dough and ferment to double its size.
4. Knead the fermented dough slightly and divide it into 8 portions.
5. Roll the skin.
6. Put glutinous rice filling. Put a little more, the stuffing is delicious with thin skin. I put almost 45 grams.
7. Roll it into a pie. It is not easy to roll glutinous rice as fillings, so roll it out thinner.
8. Brush the pan with oil to heat up, brush both sides of the cake with some oil, and put it in the pan.
9. Cover and burn, and the two sides of the flame can be golden.
Tips:Glutinous rice is not easy to digest, so don't eat too much at one time.
