Wash and soak black glutinous rice overnight, add less water than usual and steam it into rice.

Heat 1 tbsp oil in a wok, add glutinous rice, add appropriate amount of sugar, stir-fry for a while on low heat, stir-fry until the rice absorbs all the sugar and oil, and let it cool.

Put the flour into a basin, knead it into a soft dough and ferment it to twice its size.

Knead the fermented dough slightly and divide it into 8 parts.

Roll the skin and add the glutinous rice stuffing. Put more, thin skin is delicious. Almost 45 grams.

Roll into a rich cake. Glutinous rice stuffing is not easy to break, so roll it thin.

Brush the pan with oil and heat it. Brush some oil on both sides of the cake blank and put it into the pot.

Cover and bake, and fry on low heat until both sides are golden. Serve.