2. Accessories: bean flour 100g.

Step 3 practice:

(1) After washing the glutinous rice, soak it in clear water for more than 6 hours (boiling water or hot water is not allowed for cold water soaking).

(2) filtering out the soaked glutinous rice for later use.

(3) Pour the glutinous rice into a steamer separated by gauze.

(4) Cover the pot, turn to low heat after the fire, and steam for about 30 minutes.

(5) Open the lid and turn the glutinous rice over with chopsticks. If all the rice grains are cooked until the color is transparent, if there are white or semi-white hard cores, it is not completely steamed. You can turn it upside down, sprinkle some water on the lid and steam it until it is completely cooked, then open the lid and let it cool a little.

(6) Pour more than half of the oil into the pot, turn to medium heat when the fire is 60% hot, and add fritters to fry until both sides are golden.

(7) Take out the filtered oil for separate use.

(8) When the sticky rice in the pot is not too hot, spread a layer of fresh-keeping bag on the chopping board, take out the sticky rice in the pot and spread it evenly into a square or rectangle.

(9) Sprinkle a layer of white sugar on the surface of glutinous rice while it is hot.

(10) Sprinkle a layer of cooked soybean flour.

(1 1) Sprinkle a little cooked black sesame.

(12) Put a fried dough stick on the tail. If the fritters are too thick, half will do.

(13) Wrap the glutinous rice into a tube from the tail up, and tighten both ends.

(14) Finally, tear open the fresh-keeping bag and hold it in your hand, and you can eat it directly.