Glutinous rice 500g

Mung beans 200g

Some salt

Step 1

Prepare the required ingredients, soak the glutinous rice one night in advance.

Step 2

Soak the mung beans one night in advance.

Step 3

Drain the glutinous rice after soaking and steam it in a steamer.

Step 4

Mung beans cooked with a little salt, do not cook too bad, if granular.

Step 5

Put the steamed glutinous rice in a pot or on a board and pound it with a rolling pin.

Step 6

Start wrapping, put water or oil on your hands and divide it into buns.

Step 7

Wearing disposable gloves, press the bag with the palm of your hand to flatten it, and then put in the mung beans and wrap it up.

Step 8

Flatten it with the palm of your hand, and wipe some oil or glutinous rice powder on it if it gets too sticky.

Step 9

Place one by one in the refrigerator to chill or freeze.

Step 10

Add more oil to the wok and heat to around 80°C. Fry until golden brown.

Step 11

After frying, place on a cooling rack and let it drain the oil.

Step 12

This is the freshly fried one, take a bite, mmmm, it tastes just like the old one!

Step 13

You can also fry them in a small amount of oil, just until both sides are golden brown.

Step 14

The finished product.

Tips

Must use glutinous rice to do not use glutinous rice flour to do, the taste is really different, you can try.

The mung beans should not be cooked too badly, they should be granular.

The temperature of the oil can not be too low, low hard to fry, high point is not afraid, glutinous rice is very difficult to fry, inside and outside are cooked, just to fry to golden brown on it.

Fried to what extent, personal taste is different, depending on whether you like to eat a little soft or a little hard, a little hard may be a little crispy, but too crispy is not delicious, you can try it.