I don't like the cake of glutinous rice flour very much, but this stuffed cake is super like. You can do more at one time, then freeze it. When you want to eat it, take it out and fry it. It is delicious and fast. Stuffing can be changed, and the crust can be changed. Consumption of glutinous rice flour and various powders at home. This time, the pumpkin powder is put, and the taste is the same as the pumpkin cake. The bamboo powder that was put last time is also good, and I will try something else later.
Keep a bowl of glutinous rice flour in reserve, and put the other in the pot. Get ready to go hot water. Prepare the fillings.
Pour hot water into the glutinous rice flour, stir well with chopsticks, and then knead into a mass by hand. After the formation of the glutinous rice flour group on the chopping board, while adding simmered glutinous rice flour, the hardness is moderate (this description is really good...)
The glutinous rice flour group is made into a similarly sized agent and packed in a bag (it is difficult to make a cake if it is not properly baked). Then pack the stuffing one by one and press it flat.
Take it out when you eat it, put a small amount of oil in the pot, put the cake to fry, wait for one side to turn yellow and turn the other side to fry. Then pour in two tablespoons of water, cover the lid, and dry the water and add two tablespoons of water to cover the lid. When the water is dried and the crust is fried and crispy, you can eat it.
1. Use hot water to iron the glutinous rice flour and then simmer. The cake that comes out of this will not crack and it will do well. Don't have too much hot water, don't add a lot of glutinous rice flour to the surface. If you are afraid that you can't control the amount, you can do it a little less at a time. 2. If you want to eat it, you can eat whatever you want.