1. Prepare glutinous rice flour and japonica rice flour
2. Put 120g glutinous rice flour and 60g japonica rice flour 15g cooked sesame in the container
3. Add 160ml water slowly, stirring while adding
4. Knead into dough
5. Knead the dough into strips
6. Pick it into small potions, you can make rounds one by one with your hands, you don’t need to make them round
7. Put a little bit of oil in the pan, put a small amount of oil into the pan one by one, don't put too much at once, put a few and then fry a few times, it will be a little sticky, it doesn't matter, you can also fry a few out of the pot, and then put it in and fry a few In fact, if you do it in batches sold outside, this step is to put it in the funnel and directly enlarge the oil in the oil pan and then fish it out, but doing so at home is too oily.
8. All the small doses are put on the plate once they are oiled, the ones that are not yet cooked at this time
9. Then there is no need to put the oil in the frying pan just now, and pour the small agent back into the pan.
10. Sprinkle a little water and stir-fry on low heat. Sprinkle the water twice and less so that it won’t stick together at this time.
11. You can eat one first, sprinkle some water on the inside if it's not cooked, add brown sugar and stir well when it's cooked
12. If you like to eat soft waxy, mash it evenly and put it out of the pot. If you like to eat crispy on the outside and waxy on the inside, you can stir it for a while, and there will be a layer of crispy skin on the outside.
13. Loading
Tips:The first time I make it, I can make less like I did, 120g glutinous rice flour, 60g japonica rice flour, 160ml water
