Purple Sweet Potato Glutinous Rice Ball

Purple Sweet Potato Glutinous Rice Ball

1. Steam the small purple sweet potato

2. Tear off the skin, then crush

3. Pour the glutinous rice flour and rub it with purple sweet potato into small grains

4. Pour in water and make a dough (try to be harder at this time)

5. In order to prevent small cracks in the dough when filling, pull 1/3 of the dough, put it in a boiling water pot and cook for about 3 minutes, remove it and put it back into the original dough, then knead it well, the dough is just right at this time.

6. Put a little sesame in the brown sugar to enhance the flavor

7. Dip a little water with both hands, squeeze an appropriate amount of dough into small balls and press flat, put brown sugar filling inside, directly wrap the brown sugar filling and deep-fry, the filling will be a flowing liquid, if you don’t like it, you can mix brown sugar with a little flour and wrap it.

8. After wrapping the filling, round it up and pinch the joints tightly to avoid cracking after filling in the oil. Roll the filled purple sweet potato balls with a layer of white sesame seeds.

9. All wrapped up

10. After the wok is heated, pour an appropriate amount of oil, add purple sweet potato balls when it is 60% hot, and fry slowly on low heat. It can be fished out when the frying pan is raised. It is not easy to fire during frying, and too fast heating will easily cause the skin. Cracked. The brown sugar filling flows out.