2. Glutinous rice flour and sugar mixed well

3. Add 220 grams of water, make a batter and set aside

4. Heat oil in a pan, ladle in a tablespoon of batter (each time you ladle in the batter, before you give it a couple of more stirs)

5. Low heat

6. Just get off the pan and don't move it, wait until the surface is slightly solidified before going to Turn over

7. Turn over from time to time

8. The cake will bulge, gently flatten it with a spatula

9. Fry it until it is slightly golden brown on both sides

10. Push the cake to the edge of the pan with a spatula to flatten it, try to press out the oil, and then serve it on a plate

11. The name of the cake is pancake, so the finished product should be in the form of a round pancake. If you don't break the bulging crust during frying, or if you don't flatten the pancake in step 10, the finished product will be in the shape of a ball, with a thin, crispy outer crust and a hollow interior