Ingredients required: 210 grams of glutinous rice flour (jiangmi noodles), 50 grams of sugar, 150 ml of boiling water, appropriate amount of red bean paste, appropriate amount of cooking oil (fried)

Step 1: Add white sugar to the glutinous rice flour, scald it with boiling water, pour it while stirring, and start kneading it with your hands until it becomes granular. Knead it into a smooth and slightly soft glutinous rice flour ball. Cover it with plastic wrap and leave it for 10 minutes. Boiled water can be replaced with the same amount of hot water above 70 degrees Celsius. Because the noodles are hot, don't knead them when they are first mixed into granular form. Wait two minutes before kneading them so that they can be kneaded smoothly easily. Frying it will make the glutinous rice dough softer and moister.

Step 2: During the cooking time, you can process the fillings added inside. You may or may not put them in. I used the more common red bean paste. I squeezed out the bean paste and rolled it in dry flour. To grow, just take small doses one by one.

Step 3: After the glutinous rice flour dough is well kneaded, knead it twice, then roll it into a long strip, start to add even dough, take out one dough, and cover the others with plastic wrap for storage. Knead the dough repeatedly with your hands, then press it into a cake crust that is thick in the middle and thin around the edges. Glutinous rice flour dough dries easily. When working with one of them, the others must be covered with plastic wrap to preserve them. Every time you take out a new dough, you have to knead it repeatedly with your hands. The best condition is to knead the dough evenly without drying or cracking. The amount of glutinous rice flour dough should not be too large. The size of the sesame balls will expand a lot when fried. Small sesame balls are easier to handle.