Raw materials:

250g of glutinous rice flour, 75g of corn starch, 75g of white sugar, proper amount of white sesame seeds and proper amount of bean paste stuffing.

Exercise:

1. Pour hot water into corn flour, mix well and knead into soft dough.

2. Add sugar to glutinous rice flour and mix well, then add flour dough on it and add some water to knead it into a slightly soft dough.

3. Knead into long strips and divide them into several small portions [Gourmet China]

4. Put the small dose into the appropriate amount of bean paste according to the flat shape, wrap it and knead it.

5. Put your hand in less water and knead the hemp ball several times to make its surface wet with water and increase its viscosity.

6. Throw the sesame seeds into the sesame pile and roll them, then take them out and knead them into hemp balls.

7. Add oil to the pot, heat it to 70%, add the green body, and fry it on low heat until the surface is golden.

Tips:

1. The ratio of glutinous rice flour to cooked rice flour is 1 kg: 3. Less cooked rice noodles are not brittle, but more cooked rice noodles are easy to crack.

2. The ratio of glutinous rice flour to sugar is 1 kg: 3, so the taste should be just right.

3. Practice 6 is to ensure that sesame seeds do not fall into the oil pan.

The sign that the oil temperature is 70% hot is that when you put your hand above the oil pan, you just feel hot. It is easy to paste when the oil temperature is high, and it is easy to drop sesame seeds when the oil temperature is low.