Cut or chop all the filling ingredients (veggies and tofu).

After that prepare the dough. Heat the water and stir in the sugar until it dissolves. Put the glutinous rice flour in a large bowl. Using a pair of chopsticks stir the flour while gradually adding the hot sugar water.

When a lumpy dough forms, add 1 teaspoon of olive oil and knead on a flat surface until you get a smooth dough (Play-Doh texture). Cover the dough in cling film and let it rest for 15 minutes.

Next, prepare the filling. Heat 1 tbsp of olive oil in a non-stick pan over medium heat. Sauté the mushrooms, carrot, and tofu until the tofu turns golden brown. Then add the kale (or cabbage), salt and pepper and sesame oil.

Fry everything while stirring from time to time, until the cabbage/kale has softened up. Remove the pan from the heat and let the filling cool down.

Unwrap your dough and divide it into 4 equal parts. Roll one piece of the dough into a ball, and press a hole in the middle with your thumb. Press the edges to thin it out and shape it like a cup.

Put a small amount of the filling in the dough. Gently pinch it shut with your fingers and press it down with your palms to form a disk shape. Pour some sesame seeds on a plate and gently press the pancake down from both sides (so that the seeds stick). Repeat this until you run out of dough pieces.

Clean the non-stick pan and heat a little bit of olive oil on medium heat. Fry the pancakes from both sides until they become slightly golden-brownish. Remove the savory mochi pancakes from the pan and serve with some soy sauce while they are still warm.