A rice sweet so delicious, you can’t stop at just one!

Ingredients:
100g powdered sugar
120g solid oil (shortening)
1 teaspoon cardamom powder or cardamom extract
250g rice flour
½ teaspoon baking powder
Purslane seeds as needed (for decoration)
Recipe:
Beat the powdered sugar and solid oil with a mixer for 4 minutes until the mixture becomes fluffy and creamy in colour. Add the cardamom and mix well.Gradually, add the rice flour and baking powder, then mix until combined. Knead the dough lightly until it comes together, and you can form small balls. Be careful not to add too much flour, as it will make the sweets dry.Take a walnut-sized portion of dough, roll it into a ball, and then press it with a stamp to create a pattern. Sprinkle some purslane seeds (or poppy seeds) on top. Preheat the oven to 180°C and bake for 15 minutes. If using an air fryer, bake at 130°C for 10 minutes. Once baked, your rice sweets are ready to serve. Enjoy!