The Lanterns are deep fried, the outside wrapped in glutinous rice skin becomes crispy, and tastes crispy on the outside and sticky on the inside, and the stuffing is sweet and savory when it is sandwiched between them.

Practice:

1. When deep-frying, first use a needle to poke two small holes in the dumplings, to prevent the hot oil from splashing when frying and scald yourself.

2. When the frying pan is seventy percent hot, add the dumplings to fry, and make sure to burn the fire evenly. Gently turn the currant a few times until all the currants are swollen, then sprinkle with sugar and serve.

2 osmanthus wine with rice balls

Osmanthus rice wine has a refreshing taste and aftertaste with a rice aroma, this is a good bottle of wine drink, after the rice wine is cooked, the outer skin of the glutinous rice powder into the rice wine, so that its rice flavor is more intense. Eating sweet and soft and smooth with wine flavor, intoxicating very much.

Practice:

1. Put the osmanthus rice wine into a small pot of soju and set aside.

2. Bring another pot of water to a boil and add the Lanterns to the pot.

3. Strain out the currant when it floats, put it into the small pot of shochu that has been prepared with rice wine, turn on the heat and cook slowly, and then eat it when the rice wine is bubbling. If you think it is not sweet enough, you can add some rock sugar to taste.

3Steamed Lanterns

The steamed Lanterns are less steamy than the boiled ones, so they are more sticky and soft to eat, and have different flavors depending on the ingredients.

How to do it:

1. Arrange the dumplings on a lightly greased ceramic or metal plate and steam them over high heat for about 15 minutes.

2. Mix brown sugar, soybean flour, coconut, and crushed peanuts into the topping and set aside, or choose a mix of all four to your taste.

3. Steam the Lanterns out and wrap them in the toppings, it's easy and simple to do.