1. Add sugar to glutinous rice flour and pour 160 grams of water
2. Mix into a dough, pour the noodles into a small bowl
3. Pour 50 grams of boiling water in a small bowl, mix the noodles and pour into the glutinous rice dough, knead evenly
4. Divide the glutinous rice dough into 15 grams of small doses, and divide the filling into 8 grams of small doses (the ingredients in the filling can be mixed evenly, and the amount of honey can be added to form a dough). Divide the small glutinous rice dough into a small hole
5. Put in the stuffing and close the mouth
6. Shape it into a round shape. Put the small dough into the water and quickly remove it. This will make it easier to stick the sesame seeds and it won’t fall out in the oil pan.
7. Take out the small dough and stick the white sesame seeds, shape it by hand
8. Put it in a frying pan and fry. The temperature of the oil is about 170 degrees. You can remove it after frying until it floats for about 1 minute. (If it is still fried after being cooked, it will swell and burst. So the oil temperature is very important, it is best. Prepare a thermometer. If you don’t have a thermometer, throw a small dough into it and it will float up after a while)
