Liang Gao is one of my favorite dessert back home in China. Never try this at home. First trying, the skin was kind of hard. Second try was perfect for both skin texture and stuffing. I didn't know it is so easy to make. I just regret I never try this early.

凉糕是我在中国时喜欢的点心之一。从来没有在家里做过。第一次做皮比较硬。核桃芝蔴馅有点干。第二次做皮和馅都非常好。真不知道凉糕这么容易做。我只是遗憾没能早些试做！

Here is the recipe I have:

For skin:
150 g sweet rice flour
100 g sugar
200 ml water
1/4 cup corn starch for dusting
For the stuffing:
1/2 cup sesame seed, toasted
1/2 cup chopped walnuts, toasted
1/2 cup sugar
2 tbsp butter
pinch of salt

这是我总结出来的配方：

凉糕皮的配方
糯米粉 １５０克
糖 １００克
水 ２００CC
玉米芡粉 １／４ 杯

核桃芝蔴馅的配方
炒熟的芝蔴 １／２杯
炒熟的核桃切碎 １／２杯
糖１／２杯
奶油 ２大勺
盐少许

Make stuffing:
Melt butter in a microwave. Combine all stuffing ingredients together. Keep it in the fridge.

做核桃芝蔴馅：
奶油融化，把核桃芝蔴馅的原料都混合好并拌匀。放冰箱中待用。

To make soft dough 
Combine sweet rice flour, sugar and water together. Use a wooden spoon, mix well. Cover and put it in microwave for 2 minutes. Take it out and you will see partial has been cooked. Mix well again. Put it back in microwave for another 1.5 minutes until the dough is totally cooked, which is clear. If it is not, microwave for another 1 minute until it is cooked. Our microwave is pretty powerful. All I need was 3 minutes.
Let the dough cool and not too hot to handle. Put the corn starch in a shallow pan. Divided dough into evenly parts, 10 to 12 depended on how big you like. Put them in the corn starch pan. Make each small dough flat and fold into 1 to 2 tsp of stuffing. Close the dough. Repeat for the rest of small dough.

做凉糕皮：
糯米粉，糖，水用木铲混合好并拌匀，用保鲜纸盖好放入微波炉中２分钟。然后取出，这时候你可以看到部分面团已经熟，木铲混合好并拌匀。再放入微波炉中１。５到２分钟直到面团全部熟，透明为止。我家的微波炉很 powerful。我一共用了３分钟。待面团稍微凉些，把面团分成１０到１２等份，放在装有玉米芡粉的浅盘中。把每份小面团用手指按扁。包上核桃芝蔴馅，封口就做好了。

This dessert is soft outside and sweet, nutty flavor inside. It makes great dessert.
做好的核桃芝蔴凉糕外皮软绵，核桃芝蔴香甜。真是好吃的中国甜点！