Mix glutinous rice flour with proper amount of water and knead it into dough. The humidity should be such that it can be made into cakes without touching hands or cracking. Roll a lump of glutinous rice flour into Baba one by one and put it on the gauze padded with wet wringing water. When both sides of Baba are light golden yellow, pour in the prepared sugar juice (white sugar, brown sugar, honey and water). Sugar water and oil quickly fuse and foam. Let each Baba get the sugar juice evenly. ? That is to say, the glutinous rice balls stuffed with bean paste are shamefully boiled in sugar water oil boiled with soybean oil and brown sugar until both sides are golden.
Sugar water and oil quickly fuse and foam. This process requires repeated stirring, so that each Baba is evenly stained with sugar juice. Baba gradually became soft, colorful and shiny. When you look at it, you can put the previously fried Baba in, evenly wrap the sugar juice on both sides, and then take the pot and put it on a plate to eat. Add 10 ml oil to the pot, put the dough balls in when it is 70% hot, flatten them, fry them until they are slightly yellow on both sides, pour in brown sugar water, boil them over high fire, and fry them over low fire until they become thick. Although it can't be elegant, it can't compare with delicacies, shark's fin and bear's paw, but it is precisely because of its cheap status that it can enter and leave ordinary people's homes and be loved by the people. If you want to eat a softer taste, you can add cold water without flour bit by bit until you can knead it into a ball without sticking your hands, up to 40ml, to keep the hardness of the ball.