Black Sesame Gnocchi Cornbread
1.
Except for the glutinous rice balls, mix all the ingredients together.
2.
Knead until it becomes smooth and non-grainy, and wake up to 2 times its size.
3.
Exhaust after proofing, continue to knead until smooth.
4.
Divide equally into 6 small squeezes.
5.
Take a squeeze and roll it out. Put a sesame glutinous rice ball on it.
6.
Pinch the bottom tightly and round it.
7.
Do them all in turn.
8.
Brush a layer of oil in the rice cooker and put them in the proofing for half an hour.
9.
Wake up to 1 times the size.
10.
Turn on the rice cooker function and cook for 3 minutes.
11.
Then, add some batter and pour it into the pot and continue to boil. Let it sit for 5 minutes.