Pour the right amount of glutinous rice flour into a soup bowl, add water, and use chopsticks to slowly stir from the center to all sides.

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Finally, mix the glutinous rice flour into a smooth dough, and make the dough appropriately soft for mochi. When you roll the dumplings, you need to make it a little harder.

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Place a thin layer of oil in a pan, divide the dough into small portions, roll it into a ball, then press it with two palms of your hands to form a patty, and put it into the pan.

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Look, when you have browned the edges of the pao pao a little, turn it over quickly and then kang it again, and it will be golden brown when you turn it over.

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Both sides of the poi are now golden brown, and you'll notice that the poi has thickened and fattened up considerably, so it's cooked.

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This time you can plate, and then prepare some sugar to eat, crispy outside and soft inside, sweet, sticky, children especially love to eat. Some people prefer to eat soft, you can also use the sugar in the water poured on the pot of kangzhi good patties. I prefer the crunchy ones, so you can choose according to your taste.

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