1, the oil temperature is too high: when frying sesame balls, the oil temperature is too high, resulting in a crust forming quickly on the surface, while the dough inside is not fully cooked. This uneven cooking causes the jute balls to stick together.
2. Contact points between the balls: When there are too many contact points between the balls, such as when they are placed too closely together or stirred together during frying, the dough will stick together and form lumps. This happens when the jicama balls are just thrown into the frying pan, before they form a crispy shell on the surface.
3, the dough is too wet: the dough of the sesame balls is too wet, the viscosity will increase, which will easily lead to the sesame balls stick together. This counts due to adding too much liquid to the recipe or not drying it sufficiently. Sesame balls (also known as sesame balls) are a traditional Chinese snack commonly found in China and other East Asian regions. It is a ball-shaped food made of glutinous rice noodles or glutinous rice flour, coated with sesame seeds, and fried.