Tips on how to make deep fried sugar oil poi

Ingredients: 120 grams of glutinous rice flour, 90-100 grams of lukewarm water,

Sauce:, 20 grams of brown sugar, 15 grams of white sugar, 10 grams of honey. g, 90g of water

Cooking Steps:

1. First, add water to the glutinous rice flour to synthesize a very soft glutinous rice dough. Don't add all the water at once, add it slowly until the dough reaches a very soft level (the amount of water is adjusted according to the actual situation). If the surface of the dough is cracked, it's too dry. If it's too thin and soft, it's too much water.

2. Shape all the dough into small round cakes, about 10 grams each, and set aside on plastic wrap.

3. Heat some cooking oil in a non-stick sauté pan.

4. Add the pancake and heat over medium-low heat, fry until lightly golden brown, flip, and cook until both sides are lightly golden brown.

5. Add brown sugar, white sugar, honey and water and mix well.

6. Pour into a pot and bring to a boil.

7. Pour the glutinous rice poi back into the pot. Continue heating over medium-low heat and keep stirring. The surface of the sticky rice pudding will slowly soften as it simmers.

8. Continue to simmer for a few minutes (be careful with the heat, don't dry out the sugar water too quickly). The sugar will slowly thicken and become a thick syrup that evenly coats each piece of sticky rice. At this point you can turn off the heat and take out of the pot! Eat it while it's hot, the sweet syrup wrapped in the soft glutinous rice poi is really very delicious!

9. Eat.

Recipe Tip:? Pay attention to the softness of the glutinous rice flour dough. Make sure it's not too dry and hard. It should be very smooth when pinched into a small round cake. When frying, control the heat, don't fry the paste, and don't fry the color too dark lest the shell is too thick.