Corn and bean paste pancakes

Overview

How to cook Corn and bean paste pancakes at home

Glutinous rice flour, corn flour.
Roll the bean paste filling into small balls of 20 grams.
Mix the two portions of rice noodles.
Pour in boiling water to scald the noodles.
And form a group.
Cut into 6 equal portions.
Press a small amount into a thin dough and wrap the bean paste filling inside the dough.
Wrap them in turn.
Then press it into a cake, brush the crust with water and sprinkle some black sesame seeds.
Heat the electric pan, brush it with oil, and put the pancake embryo into the pan to fry.
Flip after two minutes and continue frying for another two minutes.
Stand the cake up and fry on all sides.
Fry until the crust puffs up and springs back without collapsing when pressed.
Finished product. Because the bean paste filling is sweet, no sugar is added to the crust, and the sweetness is just right. Eat the pancakes while they are hot, they are soft and sweet.