Ingredients
100g glutinous rice flour
30~40g sugar
Adequate amount of white sesame (black sesame)
An appropriate amount of water
Oil
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Step 1
First, put 100g of glutinous rice flour and white sugar and mix well with chopsticks.
Step 2
Add a small amount of water and use chopsticks to stir into a flocculent form
Step 3
Knead the glutinous rice balls continuously with your hands. Add appropriate amount of water while kneading until the dough is dry and wet, and it is not easy to break.
Step 4
Divide the glutinous rice dough into appropriate-sized pieces, I divided it into about 6 pieces, roll them into balls and roll them in sesame seeds, and evenly coat them with a layer of sesame seeds.
Step 5
Pour an appropriate amount of oil into the pot. It is best to use more oil to cover the glutinous rice balls. Heat over medium-low heat until it is about 40% hot and add the glutinous rice balls. It is recommended to put 3 Give it a try.
Step 6
Always keep the fire medium-low. When the dumplings float slightly, press them gently with a spoon. Wait until the dumplings float and press them gently again. Repeat this until the dumplings expand to a suitable size and are colored to your liking, then drain the oil and take them out. Serve hot or cold.
Tips
1. Glutinous rice tastes softer and flour is harder. You can mix flour and glutinous rice flour in 100g according to your preference, but it is recommended not to reduce the amount of sugar. . This level of sweetness is appropriate. If you really don’t like sweetness, you can reduce it to about 20g.
2. Be sure to maintain medium-low heat, fry slowly, and cook slowly, otherwise the outside will be burnt and the inside will still be doughy. Remember this.
3. When you first fry the dumplings, don’t press and shape them with a spoon because you want the dumplings to be round. Because as the dumplings expand, they will slowly roll and become round in the oil pan. If you press them yourself Shaping will deform it instead. All you need to do is wait until it floats and then press it.
4. The pressing force should increase from small to large from pressing in to coming out of the pan.
Finally, I wish you all success!