1. After that, put the glutinous rice flour in a basin, add a small amount of boiling water, and stir into noodles with chopsticks.
2. Add water several times, knead it into a smooth, non-sticky dough, and let it sit for a while.
3. When the dough is standing still, adjust the sugar water and dissolve 30 grams of brown sugar with water.
4. Divide the rested dough into 20 grams each, and then round it.
5. Take a pot, pour an appropriate amount of oil, and put the kneaded baba into the pot when it is 40% hot.
6. Turn to medium heat and fry baba until light golden brown, then remove the oil.
7. Take another pot, pour the melted brown sugar water into the pot, boil and put in the baba.
8. After boiling, until the baba is covered with sugar juice, the juice can be turned off after high heat.
9. Delicate and smooth, red sauce, fragrant and sweet sugar oil papa.
Tips:1. The amount of water should be adjusted according to the powder, this is an approximate amount. 2. Use boiling water to make the noodles to make it softer and glutinous. 3. Be careful when you first eat it out of the pot, because the glutinous rice balls will stick to your mouth if they are too soft.
