Ingredients: 300g of rice, 20g of rice, proper amount of water, 30g of sugar and 4g of yeast.

Soak 300 grams of rice overnight with water in advance, and gently knead it, and the soaked rice will be broken.

Drain the water and pour it into the cooking machine. Add 20 grams of rice and appropriate amount of water. The amount of water is about 2 cm more than that of rice, and it is made into delicate rice slurry.

30 grams of sugar and 4 grams of yeast, covered and fermented to twice the size.

The germinated rice slurry is full of big bubbles, so stir and exhaust first.

Heat the pan, brush it with oil, pour in a spoonful of batter, sprinkle with a little black sesame seeds, bake for one minute on medium heat, turn it over after solidification, and bake for another minute.

2, rice cakes

Ingredients: 200g of rice, cumin powder 1 teaspoon, salt and pepper, sugar 10g, soy sauce 1 teaspoon.

Add cumin powder, sugar, salt and pepper, soy sauce to the roasted rice, mix well with a spatula, pour into a thick fresh-keeping bag, roll it out with a rolling pin, the more broken it is, the better, then roll half of it into thin slices with oiled paper, the thinner the better, and cut it into small squares with a faster knife, dipping it in water every time to avoid sticking. Put the oiled paper in the oven and brush a little on the surface.

3. Milk-flavored rice cakes

Ingredients: 500g of rice, 200ml of milk, mango 1 piece, and proper amount of sugar.

Soak rice in advance for 1 night, drain the water the next day, pour it into a cooking machine, add 200ml milk, add 1 tablespoon sugar, and gelatinize. Peel the mango, take out the pulp, paste it into a cooking machine, take out13 of the mash, mix it with the mango, brush the bottom of the bowl, and pour in 2/3 first.