Ingredients: 250g glutinous rice flour, 250g sticky rice flour, 0/50g sugar/kloc-0, and proper amount of peanut oil.

1, soak 1 50g glutinous rice and150g sticky rice in water for1hour, take them out, drain them, put them in a cooking machine, pulverize them into powder, and put them on a plate for later use.

2. Take the mixed powder125g (1/4 of the total powder) and add a proper amount of water to form a dough.

3, divided into small pieces, the water is opened and boiled until it floats and is cooked, commonly known as the powder head.

4. Put the cooked powder head into 375g mixed rice flour, add white sugar150g and mix well.

5. Knead into a dough with moderate hardness and softness. The kneaded dough is flexible and a little malleable.

6. Take a small piece of dough (about 25g) and knead it into long strips (about 55cm).

7, connect the head and tail, half side by side.

8, into a size of 8 characters.

9. Put the word small 8 on the upper ring buckle.

10, big 8, and then buckle down.

1 1, press the junction by hand to prevent loosening during frying. This is just one of the sugar rings and ring buckles I made. You can also ring buckle according to your own preference.

12, heat the hot oil to 40% of the oil temperature, add the sugar ring blank, and fry slowly with low heat.

13. Turn both sides, fry until golden brown, fry until crisp, then take out and drain the oil.

14, finished product.

Precautions:

1, sesame seeds and the like can be added to the sugar ring rice flour, and the white sugar can also be replaced by brown sugar.

2. The fried sugar ring must be crispy before it is delicious. After the fried sugar ring is naturally cooled, it needs to be sealed and preserved to prevent moisture regain from affecting the taste.