Cooking Steps

1. 

   Step1:500g sweet potato. Steamed and peeled. Mashed with hand or pressed with tools.

2. 

   Step2:Add 100g of glutinous rice powder. 1 tablespoon of milk powder. 10g of sugar. If you like sweet food, you can add more sugar.

3. 

   Step3:Another 30 grams of glutinous rice flour. Add some water and knead into a ball. Squash. Put it in a boiling water pan and cook until the dough floats.

4. 

   Step4:Take out the glutinous rice balls and put them into a basin filled with sweet potato puree. Cool them and make them into small pieces. Knead them together with the sweet potato puree and rice flour. Knead them well and make them into a relatively smooth dough. It tastes delicate. If it's sticky, dip some water on it. If not, it's basically hard to knead the dry powder and sweet potato into a ball. Add water. It's easy to thin. The balls don't form well.

5. 

   Step5:When the oil is 60% hot, turn down the fire. Dip your fingers in water. Grab a small piece of dough. Knead it into a ball in the palm of your hand. Put it in the oil pan and fry slowly. Don't make the balls too big. They won't blow through. Each ball should be as big and even as possible. Fry until golden brown. Remove. Put it in a container lined with absorbent paper to control the oil. In the process, the oil temperature should be moderate. The fire should not be large. Medium fire power is OK. Fried too much. Because it's glutinous rice. The surface of the ball will crack. The glutinous rice noodles inside will pop out. The appearance won't drift.

6. 

   Step6:OK. Golden sweet potato balls with soft waxy color. It's better to eat when it's hot