Ingredient:
1. 1 lb sticker rice flour
2. 2 ¼ C winter squash, cooked, smashed
3. ¾ - 1 C brown sugar
Directions:
1. Cook the winter squash with minimum water to soft if it is raw. Smash it to smooth. Heat the squash to boiling if it is already cooked.
2. Add the rice flour and brown sugar to the squash container, and mix everything well. Transfer the dough a working table. Knead the dough again the working table. Take a part of the dough, and roll it a long stick, evenly divide the stick to several small pieces. Make each of the small pieces to a ball, and press the ball to a flat mini cake. The size of the mini cake is about 2 inch in diameter, and ¼ inch in thickness. Repeating the above procedure to complete all the dough. It should make about 25 mini cakes in total.
3. Cooking: There are several ways one can cook the mini cakes.
1) boil: directly place the mini cake in the boiling water, and cook it until they are ready (it is ready when a mini cake is floating)
2) pan fry
3) boil than pan fry. You can sprinkle the sesame seeds on the top of the mini cakes.
