1. Prepare glutinous rice flour and an appropriate amount of drinking water.
2. Add a little water, add a little bit of glutinous rice flour and knead while kneading, and knead it into a [tangyuan]-like dough.
3. Knead into strips, then diced.
4. Knead the dumplings and squash them into a cake shape and place them on a clean damp cloth. (It won't stick to the damp cloth, easy to pick up and put into the pot)
5. Put oil in the pot to cover the bottom, and turn on the heat to warm it up.
6. Arrange the glutinous rice balls and fry them over low fire. Shake the pot and turn it over with a spoon or chopsticks. Don't fry for too long to avoid swelling and bursting. Fry until the baba does not stick to each other. (Drain the excess oil)
7. Heat 2 tablespoons of coconut sugar with 4 tablespoons of water to dissolve. (Don't boil it to avoid bitter)
8. Pour the sugar water into the pot, turn the baba with a spoon, so that each baba is covered with sugar juice.
9. Boil until the sugar water is slightly dry.
10. Hunan snacks. . . 【Sugar Oil Baba】
