2. First, knead the bought bean paste stuffing into a ball shape, put it in a bowl, then prepare a larger basin, pour 2g glutinous rice flour, prepared yeast powder and white sugar into the basin, then slowly heat the hot water and stir it with chopsticks until it becomes sticky, and there is no dry flour, so water is added properly.
3. Then knead the dough by hand, knead it into smooth dough, and cover it with a layer of plastic wrap. It takes 2 hours to make dough in the current weather. Of course, the temperature difference between the north and the south is too big, and it may take longer in the north. You can open the plastic wrap halfway through the dough and knock on the corner of the dough by hand. If the dough has obvious honeycomb holes, it means that it is ready.
4. After the noodles are made, put them directly on the chopping board, roll them into long strips by hand, then cut them into pills with the same size, and roll each pill into a round dough with a rolling pin.
5. Take a piece of dough and put it in the palm of your hand, put a pinch of bean paste stuffing in the center of the dough, then close the mouth of the dough and knead it tightly, then knead it into a ball shape in the palm of your hand and flatten it into a cake shape.
6. Apply a little oil to the cutting board to prevent sticking. Repeat the previous actions for all the small doses, make them into cakes, put them on the cutting board, cover them with plastic wrap and let them stand for 2 minutes.
7. Then put hot oil in the pan. Don't burn the oil too hot. You can insert a chopstick into the pan. When you see small bubbles on the chopsticks, you can put the prepared glutinous rice cake in the pan and fry it. When frying, you can turn it over several times to keep the color of frying on both sides even until both sides turn golden yellow, and the glutinous rice cake floats on the oil surface, which means that it is fried.