500 grams of Sanxiang glutinous rice flour (made in Thailand), 20 grams of baking powder, 3 grams of edible powder (baking soda made in Hong Kong), 200 grams of sugar, 500 grams of white sesame seeds, and 0/75 grams of water/kloc.

Method:

1, water and 300 grams of glutinous rice flour into dough, divided into 10 uniform small pieces, and boiled in a pot for 5-6 minutes until the dough floated.

2. Take out the dough and put it into the remaining glutinous rice flour, quickly stir it into snowflake shape, add baking powder, boiled powder and sugar, and knead it into dough.

3. Take 300g of dough and roll it on sesame seeds, about 75g to100g. Soak and fry at the oil temperature of 120℃, and keep pressing with a spoon. When pressing, move quickly and apply force evenly. Heat to 160℃ with low fire until the crust is 6 times as big as the dough. The whole process takes about 20-30 minutes. When eating, pick up a plate at the bottom and tap it gently with a dividing knife, and the sphere will break into pieces and be divided into pieces.