1. Mix the glutinous rice flour with warm water and knead it into a ball.
2. Grab two pieces of the reconciled glutinous rice ball and boil it in boiling water until it rises naturally.
3. Put the boiled glutinous rice cubes into the glutinous rice balls and knead again, and wake up for five minutes.
4. Choose fresh edible rose petals, which cannot be washed.
5. Crush the petals, or chop them, and put in white sugar.
6. Knead gently to make fillings and let stand for five minutes.
7. Take small pieces of glutinous rice balls that have woken up, squash them, put them in rose filling, and wrap them like glutinous rice balls.
8. Pack them one by one.
9. Beat the eggs, mix thoroughly, add glutinous rice balls to dip in egg liquid.
10. The glutinous rice ball dipped in egg mixture is rolled with breadcrumbs.
11. Add cooking oil to the wok to make the oil wider. Add glutinous rice balls and fry until golden.
12. Start the pot, and the sweet and glutinous rose crisp is finished.
Tips:If you don’t have fresh rose petals, you can use rose jam instead. The glutinous rice ball must be kneaded twice to be flexible and not easy to crack.
