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- Pour the boiled water into the wheat starch. Mix to form a dough. Add in glutinous rice powder, sugar and water to form into a smooth dough. Then add the shortening and knead until the dough smooth.
- Divide the dough into 14 portions, each about 35 grams. Divide bean paste into 14 portions to form the filling.
- Flatten each piece of dough into a 2-inch wide circle. Place a portion of filling in middle and gather edges of skin to enclose filling. Pinch to seal. Roll each filled skin into a ball and coat outside with sesame seeds.
- Heat oil and deep fry rice balls over medium heat for 5 minutes until golden.
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