I have all the ingredients ready. Buy glutinous rice flour from the mill and store it in the freezer with 5C of each zipper bag. It's often used when I make snacks like this. Wet glutinous rice powder from the mill tastes better than dry glutinous rice powder. I don't like dried glutinous rice flour because it smells unique.

Beat in one egg finely.

Put 5C of glutinous rice flour and 1/2 teaspoon of baking powder in a sieve. I measured 5C of glutinous rice flour on the scale and it was about 400g. Please refer to it

Add 4 tablespoons of sugar and 8 tablespoons of milk to make it work. Add the amount of milk while controlling the milk. Adjust the amount of sugar to your liking. If you add 4 tablespoons, it's not too sweet..It becomes a slightly sweet sticky rice cake. If you use dry glutinous rice powder, increase the amount of milk and put it in.

When it's about to flow.. Add all the nuts you prepared and mix them evenly. I fried the nuts in a dry frying pan once. Then it becomes a more savory nut. If you add coconut slices, it becomes a very fragrant (?) glutinous rice cake

Put some oil on the cake mold.. Pour in the dough. Pour the dough only about 1.5 centimeters thick. Even if it's too thick, it takes a long time to cook... It doesn't taste like sticky rice cake.

There was a bit of dough left, so I baked it in a muffin mold. Sprinkle coconut slices on top of dough.

Based on the light wave oven reference.. Bake for about 40 minutes in a 180-degree preheated oven. Please check the color of the top and bake it.. I'm... I'm so..

Remove from mold and cool on top of cooling net. You have to cut it after it cools down.

Although... the glutinous rice cake baked in the muffin mold is a little colored... The taste is good, good~~ I ate it all..