1. The pumpkin is steamed and put in sugar.
2. Add glutinous rice flour and knead into a non-sticky dough.
3. Divide equally into small rounds.
4. Put the sesame seeds on the plate and roll them around, and press to compact them (to prevent the sesame seeds from being scattered)
5. Put an appropriate amount of oil in the pot and turn on a medium-to-small fire. More oil is better to fry.
6. Put the oil on the surface and put the pumpkin ball in it when it feels a little hot.
7. Wait for the pumpkin ball to float, use a spatula to gently flatten the pumpkin ball, wait for the pumpkin ball to bulge and then flatten, repeat several times. And flip the pumpkin ball to heat it evenly.
8. Fry it until the pumpkin balls are a little bit through and colored.
9. The freshly baked pumpkin balls have a crispy outer skin and a soft Q inner layer, and they are hollow. It stays true even when it is cold.
Tips:1. Pumpkins can be replaced with sweet potatoes. You can also leave nothing, just use glutinous rice flour and sugar.
2. Use medium and small fires throughout.
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