This is a famous snack in the south, known as "Sandui" here. When grandma was here, she would only make it during holidays.

The first step is to pick out the small stones. When the rice is harvested in the harvest hall, small stones will be mixed in, and the machine will break the small stones when the rice is milled.

These impurities must be picked out before use. If you don't pick them out, your teeth may break and the taste will be unpleasant.

After sorting, grandma began to wash the glutinous rice and pour the rice washing water into the wooden bucket. This cannot be wasted as it is a good feed for pigs.

Then soak the glutinous rice for several hours, grind it into rice pulp, pour it into a cotton bag, tie the mouth of the bag tightly, put a large stone on top, and squeeze out the water. This will take several hours to get wet powder.

The next step is to knead the flour. Pour the wet flour into a basin, add an appropriate amount of yeast powder, and knead the sugar continuously. The requirements are the same as kneading the dough, that is, three times.

Then let it sit for 30 minutes, continue to rub and let it stand, a total of 3 times.

Let the dough ferment fully so that when fried, a hollow will be formed.

Then roll the glutinous rice flour into long strips, take out small pieces, and roll into a round shape.

In actual operation, just rub it randomly a few times, and it doesn't need to be as beautiful as glutinous rice balls.

After everything was finished, grandma started to fry it. We stood around and watched, and our saliva began to flow out uncontrollably.

After heating the oil, leaving only a piece of firewood in the stove, grandma put the glutinous rice flour dumplings into the oil pan one by one. At first, the dumplings sank to the bottom of the pan, but after a while, they floated to the surface of the oil.

At this time, grandma uses a slotted spoon to continuously press the dumplings into the bottom of the pot. During this process, the dumplings will gradually become larger, fry until golden brown, and remove them to control the oil.

Then put it into the powdered sugar and roll it while it is hot, so that the dumplings are covered with powdered sugar. The finished product looks like a pile of sand, hence the name sand pile.

We didn't have much time to worry about it. The claws were already stretched out from our throats. Before grandma could say anything, each of us opened our mouths and bit it. It was crispy on the outside, glutinous on the inside, sweet in the middle, and it was worth burning our mouths.

By the way, fried rice dumplings, which we call "Jiandui" here, are also made from glutinous rice flour and are kneaded and fermented in the same way as sand dumplings.

The difference is that after rolling it into a round shape, roll it in raw white sesame seeds so that the dough is covered with sesame seeds.

The frying process is also the same. The whole process is on low heat. When you see the fried rice dumplings floating up, keep pressing down their heads, fry them until they are light yellow, and remove them to control the oil.