Fried Oil Fruit

Fried Oil Fruit

　　Fried Oil Fruit  

　　Fried Oil Fruit, also known as "fried fried glutinous rice balls." The preparation of oil fruit is relatively simple. First, glutinous rice is ground into powder, with 2.5 sima jin (a traditional unit of weight) of Sichuan sugar used for every dou (a traditional unit of volume) of glutinous rice. The sugar is boiled into syrup and then kneaded evenly with the glutinous rice flour. The longer it is kneaded, the softer it becomes. After kneading it into a dough, it is shaped into small balls roughly the size of table tennis balls, coated with white sesame seeds on the surface, and then deep-fried in oil until they turn a deep red color before being removed from the pan. During the New Year, the oil fruits are steamed until soft to be served as an accompaniment to drinks, making them an indispensable dish at every meal during the festive season.