Glutinous rice cakes with bean paste

Overview

Grandpa and grandma like to eat it most, and I am very happy that I can cook many dishes and snacks!

Soak the red beans overnight, wash them, put them in a rice cooker and cook for 25 minutes. When the water is almost dry, add white sugar, cook for another 5 minutes, remove and drain (add water until the red beans are just submerged) (red beans 2:1 white sugar).
I put a grate in the basin (insert two chopsticks to pick out the grate later).
After cooling slightly, crush it in a food processor or think of your own solution! (I grabbed it with my hands and pressed it with the back of the knife) It was very laborious.
Add an appropriate amount of warm water to the glutinous rice flour, stir and knead it into a dough (the boiling water should not be too hard, about 40 degrees, the glutinous rice flour will stick to your hands if it is too hot, and the dough will fall apart if the glutinous rice flour is too cold).
Directly press it with your hands and palms to make it thin at the edges and thick in the middle, and add the bean paste filling (use one hand to slowly close the mouth of the dough. If there are cracks in the surface, dip your hand in water to straighten the cracks, it's amazing😄).
Put a little water in the palm of your hand, so that the surface will be sticky and can stick to the bread crumbs (knead it into a flat round shape and press it while kneading.
Be sure not to break the skin, otherwise it will dry out. How long you fry it depends on how thick your skin is, it will cook quickly!
Okay, it’s done!