1, mochi. Materials: 300 grams of glutinous rice flour, 100 grams of peanut flour, 30 + 20 grams of sugar, water, a little oil (wipe the plate with). Practice: Mix 30 grams of sugar and glutinous rice flour evenly after a little bit of water poured into the water to mix, mixed into glutinous rice paste. Use a paper towel to wipe the plate with a thin layer of oil, and then pour the mix of glutinous rice paste into the plate and put the steamer on the steamer for 15 minutes, then take out and let it cool a little. Stir-fry the peanut flour in a non-stick sauté pan over low heat for 5 minutes until fragrant, then remove from the pan and mix with 20g sugar. Cut the cooled glutinous rice cake into small pieces with scissors and cover the whole body with peanut flour.

2, crispy glutinous rice cake. Ingredients: 300 grams of glutinous rice flour, 30 grams of sugar, sugar 25 grams, peanut oil. Practice: mix the glutinous rice flour and sugar mix, pour the appropriate amount of warm water, stir into a thick batter. Pour the batter into the cage with a drawer, spread into a thick cake. Steam over high heat, remove and cool, then cut into thin slices. Pour peanut oil into a frying pan and heat to 50 percent. Into the glutinous rice piece and with a spoon and keep pushing, to be fried to golden yellow when fishing out the oil, sprinkle with sugar while hot that is.

3, glutinous rice sweet potato cake. Materials: 400 grams of sweet potato puree, about 400 grams of glutinous rice flour, a little sugar. Practice: sweet potato peeled, washed and cut into pieces, put the cage drawer steamed. Mash the steamed sweet potato into puree, add a little sugar and stir well. Add glutinous rice flour and knead into a smooth dough. Divide the dough into several parts, roll it into a ball, and flatten it into a cake with your hands. Heat oil in a wok until it is about 6-7% hot, then add the sweet potato cakes. Fry on medium heat until both sides are golden brown, then drain off the oil.