1. Take100g of glutinous rice flour, mix it with clear water, knead it into dough, put it in a boiling pot and cook it, take it out and put it on a chopping board, mix the remaining 400g of cake rice flour with sugar, knead it repeatedly with your palm until it is tough and sticky (if it is too dry and hard, add a little hot water and knead it again), and then it becomes glutinous rice flour dough.

2. Divide the glutinous rice flour dough into two parts, knead it into a circle, flatten it, knead it into a hollow ball shape, leave a small hole, inflate it and seal it quickly to form two fried piles.

3, hot pot oil, burning to 120℃, gently put the fried pile blank into the hot oil, stir it with long chopsticks while frying, so that it is heated evenly, and the volume is twice as large as that of the original blank. After it is completely cooled, fry it again in the same way, and repeat it for 3-4 times to make it expand to the size of a volleyball.

It can be made with bean paste stuffing, lotus paste stuffing or no stuffing.