芝麻核桃猪油糕B lack sesame seeds & Walnuts Chee Yau Gou

将所有馅料预先拌匀，然后盖上保鲜膜，放入雪柜冷藏，备用。Mix all the fillings in advance, then cover with plastic wrap and refrigerate for later use.

将黄糖加入热水内，拌至溶解，待凉备用；将糯米粉和粘米粉混合均匀，备用。Add brown sugar into hot water stir until dissolved, set aside; mix glutinous rice flour and rice flour evenly, set aside.

将所有作法1的材料混合均匀后，加入1汤匙猪油揉成面团，备用。Mix all the ingredients of method 1, add 1 tbsp lard and knead into dough, set aside.

将作法2的面团铺平放入蒸锅，水滚后上锅蒸30分钟，即可取出，降温备用。Flatten the dough from method 2 and put in the steamer. After the water is boiling, steam it for 30 minutes then take it out for later use.

将已降温的糯米面团取出，涂上少许手油，将面团揉至表面光滑，桌面涂上油，然后擀开成2公分左右厚的面皮。Take out the cooled dough, apply a little hand oil and knead the dough until the surface is smooth, coat the table with lard then roll out to a thickness of about 2cm.

均匀撒上馅料，然后将糯米面团卷起，并将收口捏紧滚圆以防露馅，接着切成约2-2.5公分厚度，备用。Sprinkle the filling evenly, roll up the dough and pinch the end tightly then cut into 2-2.5cm thick, set aside.

猪油下锅，将做法6的猪油糕煎至2面金黄微焦，即可上锅，趁热享用。Put the lard into the pan, fry the Chee Yau Gou from method 6 until both sides turn to golden brown and slightly charred. Serve hot.