Ingredients:

1. 180g of glutinous rice flour, 130g of water, 30g of sugar, sweet potato puree (sweet potato puree steamed and pressed into puree on the line)

Practice:

1. Glutinous rice flour and sugar with water and chopsticks, and then kneaded into a light dough

2. Glutinous rice dough pressed and flattened wrapped into the sweet potato puree, the closing mouth rolled round flattened.

3. Put a little oil in a non-stick frying pan and fry the glutinous rice cakes over low heat until both sides are slightly golden brown, then sprinkle a little water on them and cover with a lid to simmer.