Glutinous rice flour, yam, sugar, white sesame

Practice:

1, peel off the skin of Chinese yam with a peeling knife, clean it, put it on a chopping board and cut it into pieces (it will itch your hands when peeling Chinese yam, so you can wear disposable gloves to prevent it).

2. Put clear water in the steamer, boil the water with high fire, put it in the steamer, put the sliced yam slices on it, steam for ten minutes with medium fire, and the chopsticks will be thoroughly fried, indicating that the yam is steamed, and put the steamed yam into the container.

3. Add sugar to yam, mash yam into mud with a spoon or a rolling pin, add glutinous rice flour, and make dough by hand. (The sweetness of white sugar can be increased or decreased according to your own preference, and glutinous rice flour should be added in several times until it can be made into dough.)

4, with a clean plate, pour in white sesame seeds, (this white sesame seed is not peeled, and the color is not so good-looking).

5. In addition, prepare a bowl, pour clean water into it, dip it in your hands first, then take a piece of glutinous rice dough, knead it into a circle by hand, put it on sesame seeds, evenly wrap it with a layer of white sesame seeds, and then knead it by hand to prevent sesame seeds from falling off.

6. Pour the oil into a hot pot. When the oil temperature is 30% hot, put in the rolled yam glutinous rice balls and fry them with medium and small fire. The yam glutinous rice balls will slowly rise with the oil temperature, float, and use a colander to make the balls evenly heated, so that the glutinous rice balls will not burst, and the volume will gradually increase with the increase of the oil temperature.

7. Fry until the surface is golden and fish out, crispy outside and tender inside, and delicious glutinous rice balls are ready.