How to make glutinous rice cakes?

Glutinous rice cakes are a common small pastry in our diet. The characteristic of glutinous rice cakes is that they have a soft texture with a bit of toughness, which is very interesting. Common glutinous rice cakes include pumpkin glutinous rice cakes, purple sweet potato glutinous rice cakes, red bean glutinous rice cakes, etc. Making pumpkin glutinous rice cakes is not difficult, but it does require some patience.

Sesame Pumpkin Glutinous Rice Pancakes

Material

100g pumpkin, steamed, 150g glutinous rice flour, a little honey beans, a little sesame seeds

practice

1. Steam the pumpkin and weigh 100 grams

2. Then pour in glutinous rice flour, first pour in 120 grams (if it is too wet, pour in the remaining flour)

3. Knead until it forms a dough (the pumpkin here is freshly steamed and still warm, so the dough will be stickier. If you use cold pumpkin, take a small amount of dough and boil it in water before kneading it into a large dough)

4. Then divide into 10 portions

5. Take a small dough and press it into a small bowl shape from the middle

6. Wrap the candied beans (candied beans are sweet in themselves, so no need to add sugar to the dough. If you don’t put stuffing in, decide whether to add some sugar to the dough according to your taste)

7. Close the wrapping

8. Turn over and flatten

9. Then sprinkle sesame seeds on both sides

10. Put a little oil in the pan, put the sesame cakes in, and fry slowly over the fire. Note that the smallest one in the pan is the one that has just been put in. Over time, it will slowly grow larger and the inside of the pancake will be cooked through, so be sure to bake it slowly over low heat and don't be in a hurry.