Dough for the pancake:Water-oil dough ingredients: ordinaryall-purpose flour150 grams, white sugar 35 grams,lard40 grams, water 60 ml

Oil-skin dough:low-gluten flour100 grams, lard 50 grams

Rice pudding filling ingredients: purplestickyrice flour70 grams, white sugar 50 grams, water 100 ml,sesame seeds(fried) 20 grams, lard 35 grams

Rice pancake dough preparation:

1. Prepare two clean basins and mix the water-oil dough and oil-skin dough separately.The water-oil dough should be kneaded more thoroughly to ensure it is smooth and soft.Cover with a wet cloth and let rest for half an hour;

2. After resting, shape into balls, roll into long strips, and evenly divide into about 20 pieces.Gently flatten the water-oil dough and stretch it out to form a dough sheet, wrap around the oil-skin dough pieces, seal bottom side down,

3. Shape by lightly flattening and stretching into long strips, roll from one end, then gently flatten again, roll, and shape into rounds.

Rice pudding filling preparation:

1. Mix water, sugar, and lard in a bowl over heat until boiling; reduce to low, add the purple rice powder, stir quickly to mix well,until thickened. Remove from heat and mix with sesame seeds;2. Refrigerate the filling until it solidifies enough to form into balls.

3. Slightly stretch the dough into a sheet, wrap around the filling, carefully seal edges down, press bottom side flat, shape into round cakes, lightly score two cuts on top, brush with egg yolk liquid, and coat with sesame seeds;

4.Preheat the oven to 200 degrees Celsius, bake for 15 minutes.Sugarfilling, then carefully up the edges, press them downward to flatten, shape into a round with your hands, lightly score two cuts on top, brush withegg yolkliquid, then coat with a layer of sesame seeds;

4.preheat the ovento 200 degrees, bake for 15 minutes.