Glutinous Sugar Balls

Glutinous Sugar Balls

　　Ingredients: 500g soaked glutinous rice flour, 50g sesame seeds.

　　Seasonings: 25g white sugar, vegetable oil, an appropriate amount of alkaline, etc.

　　Cooking method: Fried. Wash and soak the glutinous rice, then grind it with water into a slurry, place it in a cloth bag and hang it up to drain the water. Let it sit for 4–5 hours until the hanging rice slurry naturally ferments to have a slightly sour taste. Then add alkaline and sugar, mix well, and knead into a long strip. Divide into 20 portions, each weighing about 25g, shape into balls, coat evenly with sesame seeds, and fry them in warm oil. While frying, repeatedly press the balls using the back of a flat strainer to make them expand and form air pockets. Fry until the shells turn golden brown.

　　Flavor profile: Thin shell with hollow inside, round in shape, golden in color, soft, glutinous, sweet, and fragrant.

　　Technical tips: Must use warm oil for frying, do not use too much alkaline, the dough must ferment well to become hollow, and sesame seeds must be evenly coated.